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RECIPE: Quince turnovers
I baked up a batch of these triangular pastries filled with the beguiling, gotta-cook-it-first fruit called quince.
RECIPE: Quince turnovers
For brunch on Sunday, I baked up a batch of these triangular pastries filled with the beguiling, gotta-cook-it-first fruit called quince. With its distinct flavor (like a blend of apples and pears) and natural pectin content, quince is a natural in these treats. You would not believe how easy they are to make, especially with a little assistance from the grocery store.
Go Get This:
1 package frozen puff pastry sheets (usually two per pack), thawed
3 quince, peeled, cored and roughly chopped
1.5 cups water
.5 cups white or rose wine
1.5 cups brown sugar, plus more for dusting
1 tbsp. elderflower syrup (* Get this at Ikea, substitute St. Germain or leave it out altogether)
Juice of half a lemon
1 vanilla bean, split
Pinch cinnamon, plus more for dusting
Pinch salt
1 tbsp. butter, melted
Now Do This:
Preheat oven to 400. Begin making the quince filling by combining all ingredients (except the puff pastry) in a Dutch oven or saucepan. Bring to a boil, then reduce to a simmer, stirring occasionally until thickened and stick, 30 to 40 minutes.
While the quince is cooking, prepare the puff pastry. Working on a cutting board or counter lined with wax paper, unfold each pastry and cut along the seams into thirds using a pizza wheel. You should now have six rectangles of dough. Cut each rectangle into equal-sized squares.
Once quince is cooked and cooled, place a teaspoon of filling in the center of each pastry square, fold over on a diagonal and pinch closed with fingers. Crimp the edges shut with a fork and arrange the turnovers on baking sheets lined with parchment paper or a silicone pad. Brush each turnover with melted butter and dust with cinnamon sugar.
Bake at 400 for 15 to 20 minutes until golden brown. Serve warm.
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