INGREDIENTS
500g quince
Juice of half a lemon
40gr unsalted butter
Pinch salt
80 g caster sugar
Spoonful cold water
100gr hazelnuts
2 sheets ready rolled puff pastry
2 egg whites, lightly beaten
Granulated sugar
Custard or vanilla pouring cream to serve
Recipe continues
METHOD
Peel and core the quince. Chop up and put into a pan with the lemon juice, butter, salt and caster sugar.
Add a serving spoon of cold water. Cover with a lid, bring to the boil, reduce the heat and cook till the quince has softened and turned pulpy. (stir from time to time to stop burning) Remove from heat and allow to cool.
Put the hazelnuts in a small baking tray and roast in hot oven (180oC) for 10 mins. Remove from oven and while still hot put into a tea towel and rub the skins from the nuts. Add skinned nuts to the quince puree. Cut discs from puff pastry using a small saucer as a guide.
Spoon a dollop of the fillling to one side of each disc of pastry. Brush with a little of the egg white. Seal the pastry forming a semi circle. 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.
Place on baking parchment on a baking tray and cook in a hot oven 180oC for about 20 mins until puffed and cooked through. Serve with custard or vanilla flavoured pouring cream