Anko Turnovers are a delicate puff-pastry crust filled with a traditional Japanese sweetened Adzuki bean paste.
- ½ lb adzuki beans
- ⅔ cup granulated cane sugar
- ½ tsp kosher salt
- 1 cup all purpose flour, spooned and leveled
- ¼ tsp kosher salt
- ½ cup butter, chopped into cubes (freeze for 30 minutes before using)
- ¼ cup ice water
- More flour for rolling out
- 1 egg white
- 2 Tbsp water
- Pick through beans, removing any damaged or shriveled ones, small stones, or other foreign matter. Rinse thoroughly. Place in a large bowl and cover with several inches of water. Allow to soak overnight.
- Rinse soaked beans well. Place in a large heavy bottomed pot. Cover with 3 inches of water. Bring to a boil, and reduce heat to simmer. Cover partway and cook until beans are very tender, about 1 hour to 90 minutes.
- To make chunky Tsubuan, drain. Return to the pan and mix in sugar and salt. Cook over medium heat, stirring constantly until sugar and salt are dissolved. Mash slightly with the back of a spoon to desired consistency. Allow to cool.
- For smooth Koshian, add beans and remaining water to a blender or food processor. (If there is a lot of water remaining, drain, but reserve a cup or two for blending.) Blend until smooth.
- Return the paste to the pan. Stir in sugar and salt. Cook over medium heat, stirring constantly until most of the water has evaporated and the paste has thickened, about 15 minutes. Remove from heat and cool before using.
- Whisk together 1 cup flour and salt. With a pastry cutter, blend in chilled butter until all flour is incorporated, with lumps being the size of small peas.
- Make a well in the center, and stir in ice water. A shaggy dough will form. Turn out dough onto a well floured surface.
- Pat into a rough square. With a rolling pin, roll into an approximate 12-inch rectangle. With a bench scraper, fold up the bottom third of dough toward the center. Fold top third down toward the bottom. (Like folding a letter to fit in an envelope.) give dough a quarter turn clockwise and repeat 7 or 8 times, adding a little flour if it is too sticky to start with. Dough will become easier to work as you go. If your kitchen is too warm and dough becomes too soft, place it in the freezer for 10 minutes between folding and rolling out.
- Wrap pastry tightly in plastic wrap and chill for at least 1 hour before using.
- Preheat the oven to 400°F. Line a baking sheet with parchment or a silicone baking mat.
- Whisk eggwhite and water together to make the egg wash.
- Roll out dough to ⅛-inch thick (About a 12×12-inch square.) Cut into roughly 12 squares. Place a tablespoon or 2 of anko paste in one corner, leaving ½-inch of space along the edge. Fold over and crimp closed with a fork. Cut 2 vents on top. Brush with egg wash. Place in the freezer for 10 minutes.
- Bake for 20-25 minutes, or until golden brown and puffy. Enjoy with a mug of green tea.
Makes about 12 Turnovers