Miso-Caramel Apple Turnovers

Miso-Caramel Apple Turnovers

A sweet-salty-umami twist on a classic! Flaky, buttery pastry wrapped around spiced apples and a deeply flavorful miso-caramel.

📝 Ingredients

For the Miso-Caramel:

• ½ cup (100g) granulated sugar

• 3 tbsp unsalted butter, cubed

• ¼ cup heavy cream

• 1 tbsp white (shiro) miso paste

For the Apple Filling:

• 2 medium apples (like Granny Smith or Honeycrisp), peeled and finely diced

• 1 tbsp lemon juice

• 2 tbsp brown sugar

• ½ tsp cinnamon

• 1 tbsp all-purpose flour

• Pinch of salt

For Assembly:

• 1 sheet puff pastry, thawed

• 1 egg, beaten (for egg wash)

• Coarse sugar, for sprinkling (optional)

👩‍🍳 Instructions

1. Make the Miso-Caramel:

   • Heat sugar in a saucepan over medium heat, stirring until melted and amber-colored.

   • Remove from heat; whisk in butter until melted.

   • Carefully whisk in heavy cream and miso until smooth. Let cool.

2. Prepare the Apple Filling:

   • Toss apples with lemon juice, brown sugar, cinnamon, flour, and salt.

   • Stir in 3 tablespoons of the cooled miso-caramel.

3. Assemble the Turnovers:

   • Roll puff pastry into a 12-inch square; cut into 4 squares.

   • Spoon apple filling onto one half of each square, leaving a border.

   • Fold pastry over filling; seal edges with a fork.

4. Bake:

   • Brush with egg wash; sprinkle with coarse sugar. Cut small vents in the tops.

   • Bake at 400°F (200°C) for 18–20 minutes, until golden and puffed.

5. Serve:

   • Drizzle with remaining miso-caramel. Enjoy warm!

💡 Pro Tips:

• Don’t overfill to prevent leaks.

• Cool caramel slightly before mixing with apples.

• Try with pear or pumpkin for a seasonal twist.

Perfect with a scoop of vanilla ice cream! 🍦