50 g of butter
700 ml of milk
450 g of flour
1 package of dry yeast
125 g of sugar
1 egg (medium-sized)
1 package pudding powder “vanilla flavour” (suitable for cooking)
3-4 small quinces approx.
100 ml of apple juice approx.
100 g of Maintal Quince Jelly
30 g of pistachio kernels
Flour for the work surface
1. Melt butter, add 200 ml of milk and take from the hearth. Mix flour, yeast and 75 g of sugar. Pour in the butter mix and egg and knead into a smooth dough. Cover the bowl and place in a warm place for approximately 1 hour to allow the dough to rise until it has doubled in volume.
2. Stir 50 ml of milk, 60 g of sugar and pudding powder until smooth. Boil 450 ml of milk, add the pre-mixed pudding powder. Simmer the pudding for approx. 1 minute while stirring constantly, then remove from the hearth. Cover with cling film and allow to cool for approx. 30 minutes.
3. Wash the quinces, peel and quarter them, and remove the cores. Cut the quince quarters into strips. Boil apple juice and boil the quince quarters in the closed saucepan for approximately 5 minutes. Take out and allow to cool.
4. Knead the dough on a flour-covered work surface and form into a roll. Cut the roll into 16 equally sized pieces. Form each piece into a ball, then roll out into an oval. First spread the pudding, then the quince strips onto the biscuits.
5. Lay the biscuits on 2 backing trays covered with baking parchment. Place each baking tray - one after the other - in the pre-heated oven (electric oven: 200°C/ circulating: 175°C/ gas: please see manufacturer information) and bake for approx. 15 minutes. Take the biscuits out of the oven and place on a cake rack to allow to cool. Finely chop the pistachios. Lightly simmer the jelly until it is liquid. Coat the biscuits with quince jelly and sprinkle with the pistachios. Serve lukewarm or cold.
Preparation time: approx. 1 hour. Waiting time: approx. 1 hour and 30 minutes.
Each piece of pastry has approx. 960 kJ, 230 kcal. Protein 5 g, Fat 6 g, Carbohydrates 39 g