Quince and Cinnamon Samosas
The quince samosa is a special fusion dish that combines the iconic filled pastry of Indian cuisine with the Central European traditions of quince. The samosa has traditionally spread as a savory dish in South Asia, but sweet variations are becoming increasingly popular. Quince has long been a favorite fruit in Hungarian and Balkan cuisine, especially in the form of jams and compotes. This recipe breathes new life into quince and offers an opportunity to use this uniquely flavored fruit in a different way. The quince is slightly tart and fragrant, which pairs perfectly with the warm flavor of cinnamon and the crispy pastry. This sweet treat is an ideal choice for autumn afternoons, a festive table, or even a special snack. Imagine the scent of quince and cinnamon filling the kitchen as the samosas bake in the oven. Tip for the perfect texture: make sure the filling is completely cool before shaping so that the pastry does not get soggy and remains a beautiful golden brown after baking. If you want to add something extra, try mixing chopped nuts or raisins into the filling!
Ingredients for this recipe
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Preparation Steps
1
Wash the quinces thoroughly, peel them, and remove the cores. Then, dice the fruit into small cubes to ensure they cook quickly. TIP: Quince is firmer than regular apples, so use a sharp knife and be careful with your fingers.
2
Place the diced quince in a saucepan, add the sugar, lemon juice, and cinnamon. Stir to combine, then cook over medium heat for about 15 minutes, or until the quince is tender. Stir occasionally to prevent burning. If necessary, add a splash of water at the beginning of cooking.
3
Once the quince is tender, remove from the heat and let it cool to room temperature. This step is crucial because hot filling can make the puff pastry soggy. TIP: If you're in a hurry, spread the filling on a large tray to cool it down faster.
4
On a lightly floured surface, gently roll out the puff pastry and cut it into approximately 10x10 cm (4x4 inch) squares. If the pieces are too small, they will be difficult to fill and shape.
5
Place a tablespoon of quince filling in the center of each pastry square. Fold the square in half to form a triangle, then press the edges with a fork to seal them. Make sure no air remains around the filling, as this can cause the samosas to burst during baking.
6
In a small bowl, whisk the egg, then brush it over the tops of the samosas. This will give them a beautiful golden-brown color during baking. TIP: Instead of egg, you can use a little milk or plant-based milk if you want to make it egg-free.
7
Preheat the oven to 350°F (180°C) with convection, then place the samosas on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown. Avoid opening the oven door too often, as this can disrupt the temperature and prevent the puff pastry from becoming crispy enough.
