Mix together all of the ingredients for the pastry dough in a bowl until well combined.
Divide the dough into 6 equal parts and roll each into a golf ball-sized ball.
Wet your hands and press the dough flat into a disc with around a half centimeter thickness. You can use a humid cloth to help press it flat, or can also use some parchment paper or a rolling pin. I found the combination of using my hands and using the parchment paper to be the easiest.
Spoon around 2 tablespoons of dulce de boniato, or another pastry filling, into the center of the dough circle.
Carefully fold the pastry in half over the filling and seal the edges by pressing them together.
Place the sealed pastries on a baking tray that has been previously lined with parchment paper or that is well-greased. Bake for 10-15 minutes, until the pastry loses most of its moisture and slightly crisps. While there is no need to let them turn golden brown, their turning a light golden brown is a good indication of their doneness.
Remove from the oven to cool and then serve.
Customizing the recipe
These can be made with any sugar of choice. White sugar will give lighter colored pastries. The honey can be substituted with either maple syrup or more sugar.
If the dough is too sticky, add more almond flour.
If it is too dry, add a touch of water.
If you are having a hard time forming the dough, try chilling it before shaping it again. Using parchment paper can help you form the dough without it breaking.
Pastry filling options
While these are commonly filled with dulce de boniato, they can also be filled with almond paste or "cabello de angel," a pastry filling made from the Siam pumpkin.