Quince strudel

    50 min

    As a change from the usual apple strudel, this is a strudel with quince filling. Adding some dried apple slices is a little trick to absorb the liquid from the fruit whilst baking so the puff pastry does not get soggy.

    1 person made this

    Serves: 4 

    • 1 (375g) packet ready rolled puff pastry
    • 375g cooked or poached quince, drained (see footnote)
    • 30g dried apple slices, minced
    • 50g light brown soft sugar
    • ½ teaspoon ground cinnamon
    • ½ teaspoon orange zest
    • 50g chopped walnuts
    • 1 egg yolk

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat your oven to 200 C / Gas 6. Line a baking tray with greaseproof paper.
    2. Roll out the puff pastry on a floured surface and place on lined baking tray.
    3. In a bowl mix drained quince with apples. Add sugar, cinnamon and walnuts and toss to combine.
    4. Spread filling in the centre of the puff pastry about 5cm wide. Leave about 3cm uncovered on each short end. Gently press down on the filling.
    5. Fold long sides of puff pastry over to meet in the middle and seal the edges by pinching them with your fingertips.
    6. Carefully flip the strudel over so the seam is at the bottom.
    7. Mix egg yolk with 1 tablespoon warm water and brush strudel all over.
    8. Bake in the preheated oven till goldem brown, about 30 minutes. Let strudel cool on a wire rack.


    This recipe tells you how to poach quince

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