Quince Puff Pastry Squares Food

MANCHEGO QUINCE SKEWERS

Steps:

• Cut the quince paste into 1-inch cubes and roll them in the crushed almonds. Cut the cheese into 1-inch cubes.
• Put a quince cube onto a toothpick, then a watercress leaf followed by a cube of cheese. Place on a platter and serve.
• Note: Parmigiano-Reggiano can be substituted for the Manchego. Quince paste can be found in cheese shops or Latin markets.

QUICK AND EASY PERFECT PUFF PASTRY SQUARES WITH DULCE DE LECHE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Roll puff pastry over a floured surface; cut into 1.5-inch squares. Place on the prepared baking sheets.
• Bake in the preheated oven until lightly golden and crispy, 15 to 20 minutes.
• Transfer baked squares to a wire rack and let cool completely, about 5 minutes. Slice each square in half.
• Spread 2 tablespoons dulce de leche on half of the puff pastry squares; top with the other half of puff pastry square. Dust with confectioners' sugar.

QUINCE TURNOVERS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
• Melt 2 tablespoons of the butter in a large skillet over medium-high heat until it starts to brown. Add the quince and cook, stirring occasionally, until slightly softened and nicely browned in spots, 3 to 4 minutes. Add the sugar and 1/4 cup water, bring to a simmer, and cook, stirring occasionally, until the liquid is syrupy and the quince is tender, 4 to 5 minutes more. Stir in the salt. Transfer the mixture to a metal bowl and refrigerate to cool, about 10 minutes.
• Fill a small bowl with water. Dice the remaining 4 tablespoons cold butter into bits and fold it into the fruit. Dust a cutting board with flour and roll out the puff pastry to a 12-inch square. Cut into 4 6-inch squares.
• Brush the edges of one of the pastry squares with water. Spoon 1/2 cup of the filling into the center of the square and spread it out a bit towards 2 opposite corners. Fold the dough diagonally over the filling to make a triangle and seal by pressing the edges with a fork. Transfer to the prepared baking sheet. Repeat with the remaining pastry squares and filling. Arrange the turnovers 2-inches apart. Make 2 or 3 vents in the top of each turnover with a sharp knife, using the tip to open the vents to expose the fruit (this will prevent the vents from closing in the oven). If your kitchen is very hot, pop each turnover in the freezer while you work and cut vents them when they are chilled. You can fill and freeze the turnovers for up to 5 days before baking; add an additional 5 minutes to the baking time.
• Bake the turnovers until deep golden brown, 18 to 22 minutes, rotating the pan after 10 minutes. Place the pan on a rack and let the turnovers cool for 5 minutes before serving. The turnovers can also be served at room temperature.

SUNNY'S QUICK CHEESE PUFF SQUARES

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Roll the pastry out flat on a lightly floured surface with a floured rolling pin. Brush off any excess flour. In a small bowl, combine the mustard with a splash of water to loosen. Brush the mustard over the entire top of the pastry.
• In a small bowl, stir together the cheese, thyme and a few grinds of black pepper. Sprinkle the entire sheet of pastry with the cheese mixture. Gently roll the top of the pastry again to lightly embed the topping into the pastry. Cut into 2-inch squares and pinch one set of opposite corners together on each square or leave flat. Place on the prepared baking sheet.
• Bake until the squares are puffed and golden brown, 10 to 14 minutes. Serve warm or at room temperature.

STILTON AND QUINCE JAM PUFF PASTRIES

Steps:

• Preheat oven to 425°F. and lightly butter a baking sheet.
• On a lightly floured surface cut out 24 pastry rounds from pastry sheet with a 1 1/2-inch round cutter and arrange 1 inch apart on baking sheet. Brush tops of rounds with some egg wash (be careful not to drip down sides of rounds) and bake in middle of oven until puffed and golden brown, about 12 minutes (rounds will puff unevenly). Transfer rounds with a spatula to a rack and cool slightly. Trim bottoms of rounds if necessary to create level pastries and cool completely on rack. Pastry rounds may be made 2 days ahead and kept in a sealable plastic bag at room temperature.
• Break Stilton into 24 small pieces (about 1/4 inch) and bring to room temperature. Top each pastry round with 1 piece Stilton and 1/2 teaspoon jam and serve at room temperature.