Traditional Quince Pie | Aromatic Autumn Dessert
(0)
75 min
Under an hour
Sezamo
O rețetă tradițională românească de toamnă: foi fragede cu unt și o umplutură generoasă de gutui rase, călite aromat cu scorțișoară, zahăr și zeamă de lămâie.
Preparation method
Preparing the quince filling
Wash the fresh quinces thoroughly under warm running water and wipe off their characteristic fuzz with a clean towel. Cut them into quarters, remove the cores and woody seeds, then grate them coarsely. Immediately drizzle them with freshly squeezed lemon juice to prevent browning and maintain their golden color.
Place the grated quinces in a large saucepan along with the granulated white sugar. Cook over medium heat for 10-12 minutes, stirring occasionally, until the fruit softens and releases its aromatic juices. Remove the pan from the heat, stir in the ground cinnamon and wheat semolina (which will absorb excess syrup during baking), mix well, and allow the filling to cool completely.
Preparing the shortcrust pastry
In a large bowl, sift the white wheat flour and add the cold cubed butter and a pinch of salt. Work quickly with your fingertips or in a food processor until you obtain a fine, sandy texture.
Chef's tip
For an even richer aroma, you can also add the finely grated zest of an untreated lemon or 50 g of coarsely chopped walnuts to the filling.
Slice the pie only after it has cooled completely, so that the quince filling sets properly and the slices hold their shape perfectly.
15 min
Under an hour
