Crispy puff pastry ring with spiced quince and honey cream cheese
An original dessert featuring a golden puff pastry ring filled with spiced quince and served with a smooth honey cream cheese. It combines crisp layers, tender fruit, and an aromatic finish of pistachio and orange zest.
Ingredients
- 250 g puff pastry (cold, en a slice)
- 400 g fresh quince (pelado and cut diced small)
- 60 g brown sugar
- 30 g unsalted butter
- 2 g ground cinnamon
- 1 g ground ginger
- 45 ml orange juice (freshly squeezed)
- 2 g orange zest (divided)
- 180 g cream cheese (at room temperature)
- 30 ml honey
- 5 ml vanilla extract
- 1 unit egg (beaten for brush)
- 25 g pistachios (chopped gruesos)
- 1 g fine salt
- 10 g powdered sugar (for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 200 °C / 400 °F and line a baking tray with parchment paper.
- 2
In a medium skillet, melt the butter over medium heat. Add the quince, brown sugar, ground cinnamon, ground ginger, orange juice, half of the orange zest, and fine salt. Cook for 12 to 15 minutes, stirring occasionally, until the quince is tender and the liquid has thickened. Let cool for 10 minutes.
- 3
In a bowl, mix the cream cheese with the honey, vanilla extract, and the remaining orange zest until smooth.
- 4
Unfold the cold puff pastry on a lightly floured work surface and cut it into 8 long strips of equal width. Arrange 6 strips into an overlapping ring on the tray, leaving an open center. Use the remaining 2 strips to reinforce any thinner areas and gently press to seal.
- 5
Spread the spiced quince mixture over the pastry ring, keeping the edges clear. Add small spoonfuls of the cream cheese mixture over the filling, reserving about one third for serving later.
- 6
Brush the visible pastry edges with the beaten egg. Bake for 20 to 22 minutes at 200 °C / 400 °F, until the ring is deeply golden and crisp.
- 7
Remove from the oven and let rest for 8 minutes. Transfer the ring to a serving platter, finish with the chopped pistachios, and dust the powdered sugar over the top.
- 8
Serve warm with the reserved cream cheese on the side or spooned into the center of the ring.
Chef tips
If the quince is very firm, cut it into small cubes so it cooks evenly. Keep the puff pastry cold until the last moment for better flaky layers.
Substitutions
You can replace the quince with firm pear or apple, although the final flavor will be different. Pistachios can be swapped for chopped walnuts or almonds.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign in
