Asian Pear Turnovers with Miso Glaze

excerpt from my cookbook, Mooncakes and Milk Bread

Asian pears are the only pears worth eating, in my opinion. Unlike Bartlett and Anjou pears, the many varieties of Asian pears are crisp, refreshing, and super juicy. They come in a color spectrum of warm tan to slightly green, are spotted with light freckles, and will most likely be shrouded in a foam mesh to protect from bruising because the skin is sensitive. You’ve gotta protect the good stuff! In my household, serving a small plate of sliced Asian pears whenever they’re in season is a sign of love.

Eating the pears fresh is always preferable, but they also bake as well as their apple cousins. I give them the turnover treatment, wrapping them in a blanket of Chinese puff pastry, and dressing them with brown sugar and a pinch of Chinese five-spice. That stuff is potent, so a little goes a long way. Since the pears are high in moisture, you do need to compensate, with the help of cornstarch. The juices thicken and melt into the butter and sugar to make a cozy and warm caramel-like sauce. The final drizzle of miso glaze gives each bite a salty-sweet finish. 

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Asian Pear Turnovers with Miso Glaze

makes 6

For the Turnovers

1 large Asian pear, cored and cut into 1/2­inch cubes

3 tablespoons brown sugar

1 tablespoon unsalted butter, melted

1/4 teaspoon Chinese five spice powder

1/2 teaspoon pure vanilla extract 

1/4 teaspoon coarse salt

Puff Pastry (about 1 pound), thawed

1 large egg

For the Glaze

1 tablespoon unsalted butter, melted

2 teaspoon white miso

1/2 cup confectioners’ sugar 

1 tablespoon milk

1. Line a large rimmed baking sheet with parchment paper.

2. Make the turnovers: In a medium bowl, combine the pear, brown sugar, butter, cornstarch, five-spice, vanilla, and salt, tossing until evenly combined.

3. On a lightly floured work surface, roll out the puff pastry to an

4. 11 x 16-inch rectangle. Trim 1/2 inch off the edges and then cut into six 5-inch squares.

5. Top each square with 2 heaping tablespoons filling. In a small bowl, whisk the egg and then brush the beaten egg lightly over the edges of the pastry. Fold the pastry over the filling diagonally, pressing down on the edges and then crimping with a fork to seal. Arrange the pastry on the prepared sheet, spacing 2 inches apart. Freeze until firm, at least 20 minutes or overnight.

6. Preheat the oven to 425°F. Brush the remaining egg wash over the pastry. Cut a few slits into the pastry with a paring knife to allow steam to vent. Bake until the pastries are golden brown and crisp, 25 to 28 minutes. Transfer the sheet to a wire rack and let the turnovers cool on the sheet for 5 minutes. Transfer turnovers to the wire rack to cool completely.

7. Make the glaze: In a small bowl, combine the melted butter and miso, whisking until combined. Add the confectioners’ sugar and milk, whisking until thick and smooth. Drizzle the glaze over the cooled turnovers. Serve warm or at room temperature.