Quince Calzone
The quince calzone is a special, sweet variation of the classic Italian stuffed pizza. The distinctive flavor of quince creates a perfect harmony with honey, cinnamon, and ricotta, while the walnuts add a pleasant crispness to the filling. This calzone is an ideal choice as a light dessert or even as an autumn-winter specialty that is guaranteed to enchant those with a sweet tooth.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour, dry yeast, and salt. Add the olive oil and lukewarm water, then knead until a soft, non-sticky dough forms. If the dough is too dry, add a little more water.
2
Cover the dough with a clean kitchen towel and let it rise in a warm place for about an hour, or until doubled in size.
3
Peel the quince, cut it into small cubes, and cook in a saucepan for 10-15 minutes, or until completely tender.
4
Mix the cooked quince with the honey, vanilla sugar, and cinnamon. Let it cool, then add the chopped walnuts.
5
Divide the risen dough into two equal parts, then roll each part into a circle about 5 mm thick.
6
Spoon the quince and walnut mixture onto one half of each dough circle, then add the ricotta.
7
Fold the other half of the dough over the filling, and press the edges firmly to seal, preventing the filling from leaking out.
8
Preheat the oven to 400°F (200°C). Brush the top of each calzone with beaten egg to achieve a beautiful golden-brown color.
9
Place the calzones on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
10
Wait a few minutes before slicing, to prevent the filling from being too hot and runny.
