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1
Sift the flour and pour out onto your working surface.
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2
Make a well in the middle and slowly mix in butter, olive oil, salt, water, brandy, orange juice, and zest.
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3
Knead very well to form a ball. Cover in plastic wrap and chill in the refrigerator for at least 30 minutes.
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4
Boil sweet potatoes until cooked and tender when stabbed with a fork.
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5
Peel the sweet potatoes then mash to make a puree.
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6
Add egg yolks and ground almonds and mix well.
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7
In a saucepan make a syrup by bringing 1/2 cup of sugar and a little water to a boil.
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8
After 8 minutes, add the sweet potato puree and let it thicken, stirring constantly so it does not stick.
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9
Stir in cinnamon, orange juice, zest and brandy.
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10
Remove the dough from from the refrigerator and place onto a lightly-floured working surface. Dust a rolling pin with flour and roll out the dough very thinly. Use the rim of a glass or a pastry cutter to cut circles from the dough (re-roll the remaining scraps and cut more rounds from them).
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11
Place a teaspoon (or a tablespoon) of the filling on one half of the pastry then fold over and seal to form half-moons.
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12
Pierce the top with the tines of a fork then either deep fry or bake the pockets until golden brown and cooked through.
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13
Roll pockets in cinnamon-sugar and serve.
