Bolen Ubi Ungu Keju Lumer (Purple Sweet Potato & Melted Cheese Pastry), Crispy Layered Crust Bakery-Style

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• 500 grams purple sweet potato, steamed until tender, peeled
• 80 grams granulated sugar
• 60 ml instant thick coconut milk
• 20 grams margarine
• 150 grams cheddar cheese, grated
• 350 grams medium-protein all-purpose flour
• 40 grams margarine, melted slightly for the dough mixture
• 170 ml ice water
• 15 grams granulated sugar for the dough
• 1/2 tsp salt
• 150 grams margarine for the butter block (folding layer)
• 30 grams all-purpose flour for the butter block
• 2 egg yolks, for egg wash
• 750 ml cooking oil for frying

👩‍🍳 Instructions

1. 1 Make the filling: mash the steamed purple sweet potato while still warm with a fork or pestle until smooth with no lumps.
2. 2 Cook the mashed purple sweet potato together with the granulated sugar, thick coconut milk, and margarine over low heat, stirring continuously for 7-10 minutes until the mixture is smooth, no longer sticks to the pan, and can be shaped. Remove from heat, let cool, then mix evenly with the grated cheese. Divide into 16 round portions and set aside.
3. 3 Make the butter block (korsvet): mix the margarine and flour for the butter block until well combined, shape into a flat square on a sheet of plastic wrap, and chill in the refrigerator for at least 20 minutes until slightly firm.
4. 4 Make the pastry dough: mix the flour, sugar, and salt. Pour in the ice water and melted margarine a little at a time while kneading until the dough is smooth and elastic (no longer sticky on your hands). Let the dough rest, covered with plastic wrap, for 15 minutes.
5. 5 Roll out the pastry dough into a rectangle, place the butter block in the center, and fold like an envelope until the butter block is completely enclosed. Roll out lengthwise, then fold into thirds (letter fold). Repeat this rolling-and-folding process 3-4 times, resting the dough in the refrigerator for 10 minutes after every 2 folds, so the layers form perfectly and the dough doesn't tear.
6. 6 After the final fold, roll the dough out thin, about 3 mm (1/8 inch) thick, then cut into rectangles approximately 10x8 cm (4x3 inches), adjusting the number to match your filling portions (about 16 pieces).
7. 7 Place one portion of the sweet potato-cheese filling at one end of a dough rectangle, roll it up tightly until the filling is neatly enclosed, and press gently with your fingers to seal the seam.
8. 8 Arrange the bolen on a baking sheet lined with parchment paper, and brush the surface evenly with beaten egg yolk. Let rest for 10 minutes at room temperature before frying so the layers don't split easily.
9. 9 Heat the cooking oil over medium-low heat (not too hot, so the layers cook through evenly without burning on the outside). Fry the bolen, turning occasionally, for 10-12 minutes until golden brown and crispy on all sides.
10. 10 Remove and drain on a wire rack so excess oil drips off and the layers stay crispy. Let cool slightly before slicing and serving.

💡 Tips

📊 Nutrition Facts / serving

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