Bakery Swirls with Spiced Quince, Cream Cheese and Pistachio
Soft, golden enriched dough swirls filled with homemade spiced quince, smooth cream cheese, and toasted pistachios. They offer an elegant balance of sweetness, gentle tang, and crunch, perfect for breakfast or an afternoon treat.
Ingredients
- 420 g bread flour (for the dough)
- 55 g sugar (for the dough)
- 6 g salt (for the dough)
- 7 g instant dry yeast (for the dough)
- 180 ml warm whole milk (38–43°C)
- 1 unit egg (for the dough)
- 60 g unsalted butter, softened (for the dough)
- 300 g fresh quince, peeled and diced small (for the relleno)
- 70 g brown sugar (for the relleno)
- 60 ml water (for cocinar the membrillo)
- 2 g ground cinnamon (for the relleno)
- 1 g ground ginger (for the relleno)
- 15 ml lemon juice (for the relleno)
- 140 g cream cheese (at room temperature)
- 5 ml vanilla extract (for mezclar with the queso cream)
- 60 g toasted chopped pistachios (for the relleno)
- 20 g unsalted butter, melted (for brush)
- 60 g powdered sugar (for the glaseado)
- 15 ml whole milk (for the glaseado)
- 15 g extra toasted chopped pistachios (for decorar)
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
1. In a large bowl, combine the bread flour, sugar, salt, and instant dry yeast.
- 2
2. Add the warm whole milk, egg, and softened unsalted butter. Knead for 8 to 10 minutes until you have a smooth, elastic, slightly soft dough.
- 3
3. Place the dough in a lightly greased bowl, cover, and let it rise until nearly doubled, 45 to 60 minutes in a warm spot.
- 4
4. While the dough rises, make the quince filling: place the fresh quince, brown sugar, water, ground cinnamon, ground ginger, and lemon juice in a small saucepan. Cook over medium heat for 12 to 15 minutes, stirring, until the quince is tender and the liquid is nearly evaporated. Lightly mash with a spoon to make a thick compote and let it cool completely.
- 5
5. In a separate bowl, mix the cream cheese with the vanilla extract until smooth and spreadable.
- 6
6. Grease or line a baking pan or baking tray. Set aside.
- 7
7. Deflate the dough and roll it out on a lightly floured surface into a rectangle about 12 x 16 inches.
- 8
8. Brush the surface with the melted unsalted butter. Then spread the cream cheese mixture in a thin layer, leaving a 1/2-inch border. Spoon the cooled quince compote over it and sprinkle with the toasted chopped pistachios.
- 9
9. Roll the dough up tightly from the long side to form a log. Cut into 10 equal swirls and place them in the prepared pan, leaving a little space between each one.
- 10
10. Cover the swirls and let them rise again for 20 to 25 minutes, until puffy. Meanwhile, preheat the oven to 350°F / 175°C.
- 11
11. Bake for 25 to 30 minutes at 350°F / 175°C, until the swirls are golden and baked through in the center.
- 12
12. Let cool for 10 minutes. Stir the powdered sugar with the whole milk to make a smooth glaze and drizzle it over the swirls. Finish with the extra toasted chopped pistachios before serving.
Chef tips
If the quince is very firm, dice it small so it cooks faster. Cool the filling completely before spreading so the dough does not become too wet.
Substitutions
You can replace pistachios with walnuts or chopped almonds. If fresh quince is unavailable, use firm pear and cook it 2 to 3 minutes less.
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 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
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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