Quince Puff Pastry Squares Recipes

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MANCHEGO QUINCE SKEWERS



Manchego Quince Skewers image

Provided by Tyler Florence

Categories     appetizer

Time 15m

Yield 10 to 12 servings

Number Of Ingredients 4

1 pound quince paste, see note
1 cup almonds, roasted and finely chopped
1 pound Manchego cheese, see note
1 bunch watercress

Steps:

  • Cut the quince paste into 1-inch cubes and roll them in the crushed almonds. Cut the cheese into 1-inch cubes.
  • Put a quince cube onto a toothpick, then a watercress leaf followed by a cube of cheese. Place on a platter and serve.
  • Note: Parmigiano-Reggiano can be substituted for the Manchego. Quince paste can be found in cheese shops or Latin markets.

QUINCE PUFF PASTRY SQUARES



Quince Puff Pastry Squares image

These little pastry tarts are delicious and easy to make. I usually cook a whole bunch of quinces and preserve them.

Provided by nch

Categories     Desserts     Pies

Time 1h25m

Yield 8

Number Of Ingredients 8

5 cups water
2 cups white sugar
½ lemon, sliced
½ vanilla bean, slit lengthwise
2 ¼ pounds quinces - peeled, cored, and sliced
1 sheet frozen puff pastry, thawed
4 tablespoons fat-free plain Greek-style yogurt (such as Fage® 0%)
3 tablespoons apple jelly, or as needed

Steps:

  • Combine water and sugar in a saucepan and bring to a boil. Once sugar has dissolved, add lemon slices and vanilla bean. Add quinces, cover, and simmer until soft, but still holding together, about 45 minutes. Remove from heat and allow to cool completely. Remove and discard vanilla bean and lemon; drain quince slices and refrigerate.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Unroll puff pastry on a lightly floured surface and cut into 8 squares.
  • Stir Greek yogurt until creamy and place 1/2 tablespoon in the middle of each puff pastry square. Place 5 to 6 drained quince slices on top, overlapping slightly, leaving a little room around the edges. Press dough edges up to contain filling. Place squares on the prepared baking sheet.
  • Warm apple jelly in the microwave for 30 seconds and brush quince slices with jelly.
  • Bake in the preheated oven until puff pastry has risen and is golden brown, about 20 minutes. Remove from oven and cool on a wire rack.

Nutrition Facts : Calories 457.9 calories, Carbohydrate 88.2 g, Cholesterol 1.4 mg, Fat 12.3 g, Fiber 3.3 g, Protein 3.2 g, SaturatedFat 3.2 g, Sodium 89 mg, Sugar 54.5 g

QUINCE TURNOVERS



Quince Turnovers image

Browning the butter before cooking the quince adds a layer of flavor to these pastries without obscuring the fruit. If you have some cinnamon on hand, stir in a pinch when you add the sugar.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 4 servings

Number Of Ingredients 6

4 tablespoons unsalted butter, half very cold
1 pound ripe quince, peeled, cored and cut into1/4-inch cubes
1/2 cup sugar
Pinch fine salt
All-purpose flour, for rolling the dough
1 sheet store-bought puff pastry, thawed but cold

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
  • Melt 2 tablespoons of the butter in a large skillet over medium-high heat until it starts to brown. Add the quince and cook, stirring occasionally, until slightly softened and nicely browned in spots, 3 to 4 minutes. Add the sugar and 1/4 cup water, bring to a simmer, and cook, stirring occasionally, until the liquid is syrupy and the quince is tender, 4 to 5 minutes more. Stir in the salt. Transfer the mixture to a metal bowl and refrigerate to cool, about 10 minutes.
  • Fill a small bowl with water. Dice the remaining 4 tablespoons cold butter into bits and fold it into the fruit. Dust a cutting board with flour and roll out the puff pastry to a 12-inch square. Cut into 4 6-inch squares.
  • Brush the edges of one of the pastry squares with water. Spoon 1/2 cup of the filling into the center of the square and spread it out a bit towards 2 opposite corners. Fold the dough diagonally over the filling to make a triangle and seal by pressing the edges with a fork. Transfer to the prepared baking sheet. Repeat with the remaining pastry squares and filling. Arrange the turnovers 2-inches apart. Make 2 or 3 vents in the top of each turnover with a sharp knife, using the tip to open the vents to expose the fruit (this will prevent the vents from closing in the oven). If your kitchen is very hot, pop each turnover in the freezer while you work and cut vents them when they are chilled. You can fill and freeze the turnovers for up to 5 days before baking; add an additional 5 minutes to the baking time.
  • Bake the turnovers until deep golden brown, 18 to 22 minutes, rotating the pan after 10 minutes. Place the pan on a rack and let the turnovers cool for 5 minutes before serving. The turnovers can also be served at room temperature.

STILTON AND QUINCE JAM PUFF PASTRIES



Stilton and Quince Jam Puff Pastries image

Categories     Cheese     Fruit     Bake     Christmas     Cocktail Party     Blue Cheese     Quince     Winter     Phyllo/Puff Pastry Dough     Gourmet

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 5

1 puff pastry sheet (from one 17 1/4-ounce package frozen puff pastry sheets), thawed
an egg wash made by beating 1 large egg yolk with 1 teaspoon water
1/4 pound chilled Stilton cheese
1/2 cup quince jam*
*available at specialty foods shops.

Steps:

  • Preheat oven to 425°F. and lightly butter a baking sheet.
  • On a lightly floured surface cut out 24 pastry rounds from pastry sheet with a 1 1/2-inch round cutter and arrange 1 inch apart on baking sheet. Brush tops of rounds with some egg wash (be careful not to drip down sides of rounds) and bake in middle of oven until puffed and golden brown, about 12 minutes (rounds will puff unevenly). Transfer rounds with a spatula to a rack and cool slightly. Trim bottoms of rounds if necessary to create level pastries and cool completely on rack. Pastry rounds may be made 2 days ahead and kept in a sealable plastic bag at room temperature.
  • Break Stilton into 24 small pieces (about 1/4 inch) and bring to room temperature. Top each pastry round with 1 piece Stilton and 1/2 teaspoon jam and serve at room temperature.

QUINCE SLAB PIE



Quince Slab Pie image

Quince, a vibrant cousin of the apple, mingles well with spiced and sweet ingredients. The fruit is poached in a wine-spiked syrup, which coats it as it bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h

Yield Makes one 6-by-15-inch pie

Number Of Ingredients 13

3 cups sweet dessert wine, such as Sauternes
2 cups water
1/2 cup granulated sugar
4 tablespoons unsalted butter
4 green cardamom pods, crushed
2 whole cinnamon sticks
1 piece (2 inches) peeled fresh ginger, thinly sliced
1 vanilla bean, split and scraped, pod reserved
4 quinces
1 package (14 ounces) frozen puff pastry (preferably Dufour), thawed
All-purpose flour, for parchment
1 large egg, lightly beaten for egg wash
Coarse sanding sugar, for sprinkling

Steps:

  • Make the filling: Bring wine, water, granulated sugar, butter, cardamom, cinnamon sticks, ginger, and vanilla seeds and pod to a simmer in a large pot. Meanwhile, peel, core, and quarter quinces, adding them to pot as you work. Cover with parchment, and cook until quinces are soft and rosy pink, about 2 hours. Discard vanilla pod.
  • Preheat oven to 400 degrees. Make the crust: Roll out puff pastry to a 12-by-15-inch rectangle on a floured piece of parchment; transfer to a baking sheet. Freeze until firm, about 30 minutes.
  • Cut dough in half lengthwise to form two 6-by-15-inch rectangles. Using a slotted spoon, transfer quince onto puff pastry, leaving a 1-inch border. (There will be a small pool of liquid.) Brush border with egg wash. Top with remaining puff pastry, pressing edges to seal. Brush top with egg wash, and sprinkle with sanding sugar. Freeze until firm, about 15 minutes.
  • Cut six 2-inch slits every 2 inches along the top for steam vents. Bake until pastry is puffed and golden, about 45 minutes. Cut slab pie into triangular pieces. Serve immediately.

QUICK AND EASY PERFECT PUFF PASTRY SQUARES WITH DULCE DE LECHE



Quick and Easy Perfect Puff Pastry Squares with Dulce de Leche image

Looking for a quick and easy dessert that will wow your guests? Try this simple 3-ingredient puff pastry dessert filled with dulce de leche. An absolute treat!

Provided by Fioa

Categories     Desserts

Time 35m

Yield 20

Number Of Ingredients 3

1 (17.5 ounce) package frozen puff pastry, thawed
1 cup dulce de leche
2 tablespoons confectioners' sugar

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
  • Roll puff pastry over a floured surface; cut into 1.5-inch squares. Place on the prepared baking sheets.
  • Bake in the preheated oven until lightly golden and crispy, 15 to 20 minutes.
  • Transfer baked squares to a wire rack and let cool completely, about 5 minutes. Slice each square in half.
  • Spread 2 tablespoons dulce de leche on half of the puff pastry squares; top with the other half of puff pastry square. Dust with confectioners' sugar.

Nutrition Facts : Calories 186.1 calories, Carbohydrate 21.4 g, Cholesterol 2 mg, Fat 10.1 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 2.4 g, Sodium 93 mg, Sugar 8.2 g

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