Miso Dulce de Leche Medialunas (Argentine × Japanese)

Method

1. Preheat the oven to 200 °C and line a baking tray with baking paper. Stir most of the miso (about two thirds) into the dulce de leche until smooth. Thaw the puff pastry as the packet says, but keep it cold.

   Add in this stepDulce de leche 4 tbspWhite miso (shiro miso) 1 tsp

   oven

2. Unroll the pastry and cut it into 8 long triangles with a base of about 9 cm. Press straight down with a sharp knife instead of dragging it, so the layers aren't squashed and rise well.

   Add in this stepReady-rolled puff pastry sheet (about 320 g) 1

3. Spread 1 teaspoon of filling over the wide end of each triangle, leaving a 1 cm border. Roll up from the base, set them tip underneath on the tray, bend the ends into crescents and chill for 10 min. Cold pastry puffs higher.

4. Brush the tops thinly with beaten egg and sprinkle with sesame seeds. Don't let egg run down the sides, or it glues the layers together.

   Add in this stepEgg 1Sesame seeds (white and black) 2 tsp

5. Bake for 16 min, until deep golden. If you're baking two trays, swap their positions halfway.

6. While they bake, simmer the sugar, water and the rest of the miso in a small pan on medium heat for 2 min to make the miso syrup. Brush it over the medialunas as soon as they come out of the oven.

   Add in this stepSugar (for the syrup) 25 gWater (for the syrup) 25 mlWhite miso (shiro miso) ½ tsp

   medium heat