Here’s a fab thing to do with all that Quince Jelly you have made! Or you might find it as Pate de Coing (French) or Membrillo (Spanish). It goes really well with apples, but if you have some left over, try having it with some strong hard sheep cheese, like Manchego. This recipe uses filo pastry, so it is light on calories but great on texture.
Apple and Quince Feuilletés
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- 2 sheets filo pastry 164 kcals
- 100g quince paste 280 kcals
- 2 dessert apples 70 kcals
- 10g unsalted butter 72 kcals
- 2 tsp honey 38 kcals
- Preheat the oven to 180c (fan).
- Melt the butter in a small pan.
- Peel and core the apples and cut into slices.
- Working quickly to avoid the filo drying out (see *Tip), lay the two sheets of filo on top of each other.
- Cut in half and double up the layers, then cut into four rectangles.
- Lay them on a non-stick baking sheet or one covered with a liner.
- Brush with a little melted butter.
- Divide the quince paste between the pastries, dotting it all over.
- Lay the sliced apple over the top and brush with the remaining melted butter.
- Bake in the oven for 12 to 15 minutes until the apples are lightly coloured and tender.
- Serve drizzled with a little honey.
- Per serving: kcals 156
- Carbs 30g Fat 3g Protein 1g
- Excellent with Frozen Honey and Walnut Fromage Blanc, or with toasted chopped hazelnuts and whipped cream.
- *Tip: Working with Filo. Because it is made without fat, filo pastry can dry out quickly. Keep what you aren’t using covered with a sheet of cling film or a damp cloth while working on a single sheet at a time. When you’ve finished with what you need, wrap any remaining pastry in cling film and store in the fridge.
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