QUINCE EMPANADAS | ALLRECIPES
These delicious empanadas are arguably the most popular sweet treats in all of Argentina.
Provided by Fioa
Categories Appetizers and Snacks Pastries Empanadas
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 12 empanadas
Number Of Ingredients 9
Steps:
- Combine water and salt in a small saucepan over medium heat and warm through, stirring until salt is dissolved. Remove from heat and let cool for 2 to 3 minutes.
- Combine sifted flour and butter in the bowl of a food processor; pulse until crumbly. Add egg and pulse until just combined. Add salt water gradually to the food processor and pulse until a soft dough ball forms that easily separates from the edge of the bowl. Add more water, 1 teaspoon at a time, only if needed. Press dough into a ball and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Cover a baking tray with aluminum foil and grease with sunflower oil. Set aside.
- Dust a work surface with flour and knead dough for 1 minute. Divide dough into 2 pieces. Roll 1 piece out thinly and cut into 3-inch discs. Repeat with the second piece.
- Put a couple of cubes of quince paste in the center of each circle. Fold over and seal borders together by pressing between your fingers. Working from one end to the other, gently fold the edge over on itself to create a fanned look. Alternatively, you can press the edges together with a fork. Transfer empanadas to the baking sheet, brush with beaten, egg and sprinkle with sugar.
- Bake in the preheated oven until golden, about 10 minutes.
Nutrition Facts : Calories 187.7 calories, CarbohydrateContent 30.8 g, CholesterolContent 41.2 mg, FatContent 5.3 g, FiberContent 0.6 g, ProteinContent 3.2 g, SaturatedFatContent 2.8 g, SodiumContent 206.6 mg, SugarContent 14.1 g
BAKED QUINCE WITH CINNAMON RECIPE | ALLRECIPES
This is a very easy and flavorful autumn dessert. You can substitute any fruit liqueur or sweet red wine for the port. Serve with whipped cream or ice cream.
Provided by constantina
Categories World Cuisine European Greek
Total Time 1 hours 0 minutes
Prep Time 5 minutes
Cook Time 45 minutes
Yield 6 baked quince halves
Number Of Ingredients 7
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Press three cloves into each quince half. Place the fruit in a roasting pan cut-side down. Add the water, wine, and cinnamon sticks to the pan; sprinkle the sugar over the quince.
- Bake the fruit in the preheated oven until lightly browned, about 35 to 40 minutes. Turn the quince right-side up and bake until tender, about 10 more minutes.
- Remove the pan from the oven and let the quince cool slightly. Transfer each quince half to a plate and drizzle with a tablespoon of juices from the roasting pan and a dollop of whipped cream.
Nutrition Facts : Calories 144.1 calories, CarbohydrateContent 22 g, CholesterolContent 18.1 mg, FatContent 5.1 g, FiberContent 2.7 g, ProteinContent 0.7 g, SaturatedFatContent 3.1 g, SodiumContent 17.8 mg, SugarContent 11.3 g
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- Coarsely chop quinces, and return to pot (including seeds, cores, skins). Bring to a boil. Slowly stir in remaining 5 cups sugar and the lemon juice. Cook, stirring, until preserves are thick, orange, and register 220 degrees on a candy thermometer, about 25 minutes. Pass through a fine-mesh sieve; discard solids. Let cool.
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Reviews 3
Total Time 1 hours 5 minutes
Category Side Dish, Sauces and Condiments, Canning and Preserving Recipes, Jams and Jellies Recipes
Calories 183.2 calories per serving
- Remove saucepan from heat; discard cinnamon stick. Mix in lemon zest. Pass hot mixture through a sieve into a bowl to create a semi-smooth consistency. Allow to cool and thicken before pouring into sealable jars.
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