- Serves: 8-10
- Cook Time: 35 minutes
- Prep Time: 15 minutes
- Effort: easy
- 500 g quince, peeled, cored and roughly chopped
- ½ lemons, juice only
- 40 g unsalted butter
- pinches salt
- 80 g caster sugar
- 2 tbsp cold water
- 100 g hazelnuts
- 2 sheets ready rolled puff pastry
- 2 egg whites, lightly beaten
- granulated sugar
- custard, or single cream flavoured with vanilla, to serve
1. Preheat oven to 180C/gas 4.
2. Place the quince in a pan with the lemon juice, butter, salt, caster sugar and water. Cover with a lid, bring to the boil, reduce the heat and cook gently until the quince has softened and turned to pulp. Stir from time to time to stop it burning. Remove from the heat and leave to cool.
3. Put the hazelnuts in a small baking tray and roast in a hot oven for 10 minutes, then remove and while still hot put into a tea towel and rub the skins from the nuts. Add the skinned nuts to the quince puree.
4. Cut discs out of the puff pastry using a small saucer as a guide. Spoon a dollop of the filling to one side of each disc of pastry. Brush with a little of the egg white and seal the pastry to form a semi-circle.
5. Brush the tops of the turnovers with the remaining egg white, sprinkle well with granulated sugar and pierce each turnover with the point of a knife.
6. Place a baking tray lined with parchment and cook in the hot oven for about 20 minutes until puffed and cooked through.
7. Serve with custard or single cream flavoured with vanilla.
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