Quince Jam Pastries

Name: Quince Jam Pastries - Ludovica B.
Ingredients: 2 egg yolks; 2 tablespoons sour cream; 2 tablespoons milk; 1 tablespoon lard; 2 tablespoons sugar; grated zest from half a lemon; 1/2 teaspoon baking powder dissolved in a little vinegar; flour as needed; 250 g quince jam.

Dessert - Quince Jam Pastries by Ludovica B. - Recipia

I always make quince jam pastries when I feel like preparing something quick, without any hassle. I found that they turn out well even when I don't have much time available, and the quince filling gives them a unique taste. I usually make them when I have leftover jam in the fridge, and the dough doesn't require much work. What I like most is that I don't have to wait for hours until they bake – they are ready in an hour. Quick Info Total time: about 1 hour Preparation time: 20-25 minutes Baking time: 30 minutes Servings: approx. 12 pastries, depending on the size of the circles Difficulty: easy Recipe type: dessert or snack, good for breakfast with tea/coffee Ingredients 2 egg yolks 2 tablespoons sour cream 2 tablespoons milk 1 tablespoon lard 2 tablespoons sugar Grated zest of half a lemon Half a packet of baking powder (neutralized with a little vinegar) Flour as needed (added gradually, enough to form a homogeneous dough, not too hard) 250 g quince jam Preparation method 1. Mix the egg yolks with the lard and sugar in a bowl until well combined and the sugar starts to dissolve. 2. Add the sour cream and milk. Mix until everything is incorporated. 3. Add the grated lemon zest and the baking powder neutralized with a little vinegar. Mix again. 4. Start adding flour gradually, mixing constantly. When the dough reaches consistency, knead by hand. Add flour until the dough no longer sticks to your hands, but it shouldn't be too hard. Stop when you feel you can roll it out easily. 5. Cover the bowl and let the dough rest for 15 minutes at room temperature. 6. Sprinkle flour on the table and roll out the dough to a suitable thickness – not too thin, about 0.7-1 cm. 7. Cut circles with a glass. The leftover dough can be gathered and rolled out again if needed. 8. Place a teaspoon of quince jam on each circle, then pinch the edges and shape them slightly by hand so that the jam doesn't leak during baking. Give them a round shape; they don't have to be perfect. 9. Arrange the pastries on a baking tray lined with parchment paper, with the 'closed' side facing down. 10. Preheat the oven to 180°C and let it heat up. Place the tray in the preheated oven and bake for about 30 minutes, until the pastries turn golden. 11. Remove the tray and let them cool slightly before moving them to a platter. They can be dusted with powdered sugar if you prefer. Why I make the recipe often Quince jam pastries don't require much planning. I like them because they are quick to prepare, the ingredients are simple, and I almost always have everything I need on hand. They also don't dry out too quickly – they last 2-3 days without losing their texture. They are great for packing or serving on the table in the morning. Tips and variations Tips Don't overdo it with the flour; the dough should be soft, otherwise, they come out too hard. Quince jam is quite dense, it doesn't run easily during baking, which helps keep it inside. If you don't have parchment paper, grease the tray with a little lard. Substitutions You can use butter instead of lard, but the texture will be slightly different. If you don't have quince jam, you can also use another thicker jam, but the result won't have the same specific taste. Sour cream can be replaced with yogurt if necessary, but fatty sour cream gives a better taste. Variations Sometimes I sprinkle a little powdered sugar on top after they have cooled, but it's not necessary. If you want, you can add a little vanilla to the dough, but I prefer the simple lemon and lard flavor. Serving ideas They are best served in the morning with tea or coffee. They also work as a simple dessert, without any additions. If there are leftovers, they are good even cold; they don't harden too quickly. Frequently asked questions Does the dough need to rise or does it bake directly after resting? The dough doesn't need to rise much. Just resting for 15 minutes is enough for the gluten to relax and make it easier to roll out. What type of flour did you use? Regular white flour, type 000. I haven't tested with other types of flour, but I don't think whole wheat flour would work well. Can I use another jam instead of quince? You can, but ideally, it should be a thick jam so it doesn't leak during baking. However, the special taste of the pastries comes from the quince jam. If I don't have lard, can I use butter? Yes, but the texture will be slightly different. Lard makes the dough flakier, but they come out fine with butter too. How long do the pastries last after baking? They keep their taste for 2-3 days if you keep them covered in a box at room temperature. Nutritional values Estimate for one pastry (from 12): Calories: approx. 120 kcal Fats: 4-5 g Carbohydrates: 18-20 g Proteins: 2-3 g These values are approximate, depending on the exact amount of flour and how big you make each pastry. The lard and jam contribute the most calories. Storage and reheating The pastries store well at room temperature, in a box or covered with a clean towel, for up to 3 days. If you want to keep them longer, they won't be as good. I do not recommend reheating in the oven, as they may dry out; they are also fine cold.

Quince Jam Pastries

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