- 2 pounds quince (about 3 large or 4 medium)
- 2 cups sugar
- 3 cups water
- Optional flavorings: Cloves, star anise and/or whole cinnamon
1. Peel the quince with vegetable peeler.
2. Cut the quince in half or slice into quarters and cut away the core and seeds.
3. As you finish with each quince piece, place in a large bowl of water to prevent browning.
4. In a medium size saucepan, mix together water, sugar, and any flavorings you like; simmer, stirring until the sugar is dissolved.
5. Add the quince and cover with a lid.
6. Simmer for 30 minutes if you cut it in quarters , but if you want to cut it in halves it will take about an hour to cook or until the quince is turning pink and is tender.
7. Turn off the heat and either strain and use right away, or refrigerate the quince in the poaching liquid for up to 7 days.
You can serve with a dollop of orange blossom water flavored ricotta cheese or Greek yogurt with a sprinkle of pistachios.
Flakey soft dough filled with tahini and walnuts
- 2 1/2 cups all purpose flour
- 1 tbs active dry yeast
- 1/2 warm water
- 1/2 cup warm milk
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1/2 tsp salt
- 3 tbs tahini
- 1 stick (8 tbs) butter
- 1/2 sugar
- 1 cup of finely crushed walnuts
For egg wash
- 1 egg and a drop of vinegar
To make the dough:
- In the bowl of your stand mixer fitted with the dough attachment, add yeast, sugar, water, milk and oil. Mix to combine
- Add flour and salt. Start kneading the dough on medium speed for 4 minutes or until a soft elastic dough obtained. You might need more flour if the dough sticks to the sides of the bowl.
3. Cover the dough with plastic wrap and let rest in an air draft place until double in size (30-45 minutes).
4. Meanwhile, in a small sauce pan and on a medium heat stove melt butter.
5. Stir in tahini and sugar until combined. Set aside.
6. On a well floured surface, knead the dough with your hands to form a log.
7. Divide the log into 16 equal size pieces.
8. Form the dough pieces into balls, arrange them in a floured dish and cover them with plastic wrap.
9. Unroll each ball into a thin disk. Divide the balls into two stacks of 8 disks
10. Spread 2 tablespoons of the tahini mixture on top of the disk
11. Sprinkle 1 tsp of walnuts on top.
12. Repeat the same procedure with the other stack of the 8 disks.
13. Unroll the stack of the 8 layers dough to form a big rectangle
14. With the pizza cutter, divide the rectangle into 8 columns.
15. Twist each column and roll it as in picture.
16. Arrange the pastries in cookie sheet and set aside to rest for 10 minutes
17. Mean while, preheat your oven to 425F.
19. Brush pastries with the egg wash
20. Bake them in the middle rack of the oven until golden brown
21. Microwave the apricot preserve for 30 seconds
22. Brush pastries with the apricot preserve and keep them in an air tight container to maintain freshness.