Red Bean Puffs

My friend Shirly is the one who taught me this fun little dessert which will be a hit at any Asian party you go to (or non-Asian party as well!). There is never any left when I make this. And best of all, it is so darn easy to make as I cheated for this recipe and bought (gasp) the frozen puff pastry (oh how my pastry instructor would seize up). Thank you Shirly!

1 box of frozen puff pastry

red bean paste (found at any Asian grocery story)

water

egg wash (optional)

1. Follow the directions on how to thaw your puff pastry.

2. Preheat oven to 400 F.

3. When your sheets are appropriately thawed, slice one whole sheet into 6 equal squares.

4. Spoon about 1 Tbsp. of red bean paste into the middle of each square.

5. Using a little water to dab the edges, fold the corners together to make a triangle. The water is to ensure the edges stick together.

6. (optional) Egg wash the outside and pop into the oven.

7. The Puffs are ready when they're nice and golden and puffy in the oven!

While this dessert has a flaky crust, the buttery qualities as well as the velvety texture of the red bean inside calls for a full bodied white wine. We don't want to overpower it with anything too over-the-top oaky or fruity (like a California chardonnay) but a Chassagne-Montrachet from Burgundy may be just right. Their French oak barrels impart notes of butter, vanilla, and cinnamon that will complement this treat. These wines also have beautiful mineral aromas that bring out the sweet earthiness of the red bean.

Pictures to come!