About this recipe:This is my own recipe for delicious quince pastries, made simple thanks to ready-made puff pastry. I often cook a whole bunch of quince, then place the rest into sterile preserving jars for another day.
400g caster sugar
1/2 lemon, sliced
1/2 vanilla pod, split lengthways
1kg quince, peeled and cored
1 sheet puff pastry, thawed if frozen
4 tablespoons quark cheese
apple jelly, to taste
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In a large saucepan bring the sugar and water to the boil and stir until sugar is dissolved. Add lemon and vanilla pod.
Cut quince into 3mm slices and add into the pan. Cover and cook for 45 minutes, until soft, but not falling apart. Remove from the heat and let cool completely. Discard the vanilla pod and lemon and place the quince in the fridge.
Preheat oven to 200 C / Gas 6 and line a baking tray with baking parchment.
Roll out puff pastry on a floured surface and cut into 8 equal rectangles.
Stir quark until creamy and place a dollop onto each rectangle. Layer 5 to 6 drained quince slices overlapping on top, leaving a little space at the edges. Fold the dough up on the sides, so that the filling won't leak out. Place pastry onto the prepared tray. Warm up apple jelly and brush over quince.
Bake in the preheated oven for 20 minutes, or until risen and golden brown. Remove from the oven and serve hot, or allow to cool and serve cold.