Baked Taro Puffs
Delight your taste buds with these irresistibly flaky Baked Taro Puffs, a fusion of creamy taro filling and buttery puff pastry that’s perfect for any occasion. Featuring taro root mashed to perfection and enriched with velvety coconut milk, a hint of sweetness, and a touch of salt, the filling strikes a harmonious balance between savory and sweet. Each golden-brown puff is elegantly crimped and baked to crisp perfection, thanks to an easy egg wash that ensures a beautifully shiny finish. Ready in just over an hour, this recipe is as approachable as it is impressive, making it a fantastic appetizer, snack, or party treat. Whether served warm or at room temperature, these handheld delights promise to steal the show with their tropical-inspired flavor and flaky texture. Perfect for fans of taro or anyone seeking a unique puff pastry twist!
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Recipe Information
Ingredients
- 500 grams taro root
- 120 ml coconut milk
- 50 grams granulated sugar
- 1 pinch salt
- 20 grams unsalted butter
- 2 sheets store-bought puff pastry sheets
- 1 egg
- 1 tablespoon water
Instructions
Peel and dice the taro root into small cubes.
Place the diced taro in a saucepan, cover with water, and boil over medium heat for 15-20 minutes until fork-tender. Drain well.
Mash the taro until smooth and transfer to a nonstick pan over low heat.
Add coconut milk, granulated sugar, salt, and butter to the mashed taro. Stir constantly until the mixture thickens to a smooth paste. This will take about 5-7 minutes. Remove from heat and let it cool completely.
Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
Unroll the puff pastry sheets on a floured surface and use a 7-8 cm (3-inch) circular cutter to create rounds. Gather remaining dough scraps, roll them out, and cut additional rounds until you have 12 total.
Spoon about 1 tablespoon of the cooled taro filling onto the center of each pastry round.
Fold each round in half and press the edges together to seal. Use the tines of a fork to crimp the edges for a decorative finish.
Transfer the sealed puffs to the prepared baking sheet.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the egg wash lightly over each puff for a golden finish.
Bake in the preheated oven for 18-20 minutes or until the puffs are golden brown and crisp.
Allow the puffs to cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
1728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 715 mg | 31% | |
| Total Carbohydrate | 289.5 g | 105% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 62.2 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 260 mg | 20% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 3210 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
