About the Recipe
If you're craving something unique and perfectly balanced between sweet and savoury, Asian Pear Turnovers with Miso Glaze might just be the dessert you didn't know you needed. These turnovers are light, flaky, and filled with tender Asian pears, while the miso glaze adds a subtle umami finish that brings all the flavours together beautifully. This recipe is sure to impress and surprise anyone with its refined twist on a classic pastry.
Ingredients
100g Pear
70g Cane Sugar
15g Unsalted Butter, melted
1.5 tsp Cornstarch
0.25 tsp Five Spice Powder
0.5 tsp Vanilla Extract
0.25 tsp Salt
1 egg
300g Puff Pastry
For Glaze:
15g Unsalted Butter (melted)
34g White Miso
100g Powdered Sugar
about 1 tbsp Milk
Preparation
Step 1
Dice the peeled and core pears into about 4 mm cubes.
In a saucepan over medium heat, melt the butter and sugar.
Stir until it starts to bubble and add pears.
Sauté until the pears are tender and the mixture is bubbly, about 5-7 minutes.
Add five spice powder, vanilla extract and salt, and mix them together.
Reduce heat to low-medium, cover and leave to cook for 15-20 minutes, stirring occasionally.
Pears should be soft and a nice golden brown colour.
Add the cornstarch slurry to the saucepan and cook for another 1–2 minutes, stirring constantly, until the mixture thickens.
Remove from heat and let the filling cool to room temperature.
Step 2
Roll out the puff pastry sheet on a lightly floured surface, and cut it into 8 equal squares.
Place a spoonful of the cooled pear filling in the centre of each square.
Fold the pastry over to form a triangle, pressing the edges together firmly with a fork to seal.
Arrange the pastry on the prepared sheet, spacing about 5 cm apart.
Freeze until firm (at least 20 minutes) or ideally overnight.
Step 3
Preheat the oven to 200 °C and line a baking sheet with parchment paper.
Brush turnovers with egg wash and pinch them with a knife to allow steam to vent.
Bake for about 25–30 minutes or until golden brown, crisp and puffed up.
Remove from the oven and let them cool on a wire rack for about 5 minutes.
Step 4
In a small bowl, whisk together the miso paste, melted butter and powdered sugar.
Gradually add milk until you reach a smooth, pourable consistency.
Whisk until thick and smooth.
Step 5
Drizzle the miso glaze over the cooled turnovers. You can add as much or as little as you like—this glaze is a flavour enhancer, so a little can go a long way.
Serve immediately, and enjoy the combination of buttery pastry, sweet pear, and the umami of the miso glaze.
Tips and Tricks!
Below are some helpful recommendations:
Get Ready in Advance: These can be prepared ahead of time and placed on a baking tray, covered, and stored in the refrigerator until baking. You can do this up to one day before baking.
Use Chilled Pastry: Make sure to use puff pastry that has just been taken out of the refrigerator. If your kitchen is warm, return the pastry squares to the fridge for approximately 10 minutes before filling. Dealing with warm puff pastry can be quite tricky, as it will lose its shape quickly once filled and folded.
Cool Down the Filling: Allow the filling to cool before putting it into the pastry. The pastry might tear if the filling is too hot.
Avoid Overfilling the Pastry: It may be tempting to put too much jam in the centre. However, resist the urge as it will make it hard to seal and could burst open during baking. I usually add a heaping teaspoon to the middle of each pastry square.
Add Texture: Mix in chopped nuts, like toasted almonds or pecans, into the filling for an extra crunch.
Spice It Up: Try adding a pinch of cardamom or a dash of allspice to the filling for a more enhanced flavour.
Final Thoughts
These Pear Turnovers pair wonderfully with hot green tea. The gentle bitterness of green tea balances the sweetness, while sake's fruity notes echo the flavours of the pear. This unique dessert is sure to be a hit at your next gathering! Not only does it taste incredible, but it also looks beautiful with the golden pastry and glossy miso glaze.
Happy baking! 👩🏻🍳