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- Serves: 6 persons
- 350 gquinces
- 2 tbspwater
- 2 tbsplemon juice
- 2 tbspquince jelly
- 1 tspground coriander seeds
- 1 tspfennel seeds
- 1puff pastry dough, rolled into a rectangle
- 1sour apple
- 100 gtangy Appenzeller
- 125 gCamembert
- 1 tbspthyme
- ¼ tsppepper
Step 1Place the quince in the tin along with all the other ingredients up to and including the fennel seeds, mix, cover with foil.
Step 2Approx. 30 mins. in the centre of an oven preheated to 200°C. Remove the foil and cook for a further 15 mins. Remove from the oven, leave to cool.
Step 3Roll out the pastry. Cut the pastry into 6 squares (each approx. 12 x 12 cm). Spread the quince, apple, cheese, thyme and pepper in the middle of the squares. Place 2 tips diagonally on top of each other in the middle, press down firmly. Place the puff pastry parcels on a baking tray lined with baking paper, glaze with a little egg.
Step 4Approx. 25 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, leave the quince parcels to cool on a rack.