Ingredients and Weight:
- Quince: 2 lbs (peeled, cored, and diced)
- Sugar: 1 cup
- Ground cinnamon: 1 1/2 teaspoons
- Ground cloves: 1/4 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Empanada dough: 2 packages (16 squares)
- Egg, beaten: 1
- Unsalted butter: 1 tablespoon (for greasing the baking sheet)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, combine the quince, sugar, cinnamon, cloves, and nutmeg. Stir until well combined.
- Let the quince mixture stand at room temperature for 15 minutes, stirring occasionally, until the quince has softened slightly and released its juices.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the empanada dough squares in half diagonally to form triangles.
- Place about 1 tablespoon of the quince mixture on one side of each triangle.
- Moisten the edges of the dough with water and fold the other side over the filling to form a triangle. Press the edges of the dough together with a fork to seal.
- Brush the empanadas with the beaten egg and place them on the prepared baking sheet.
- Bake for 25-30 minutes, or until golden brown and crispy.
Nutritional Information:
- Serving size: 1 empanada
- Calories: 250
- Fat: 14g (6g saturated)
- Carbohydrates: 30g (25g sugar)
- Protein: 4g
Dish Characteristics:
- Sweet and savory with a flaky crust
- Warm and comforting
- Perfect for a party or appetizer
User Comments:
- "These empanadas were the perfect balance of sweet and savory. The quince filling was so flavorful and the dough was flaky and crisp."
- "I loved the cinnamon and clove flavors in the filling. It reminded me of a homemade apple pie."
- "My guests raved about these empanadas. They were the perfect way to end our dinner party."
Special Precautions and Tips:
- Make sure the quince mixture is not too juicy, as this will make the empanadas soggy. If necessary, drain off any excess juices before filling the dough.
- If you don't have empanada dough, you can use wonton wrappers or puff pastry sheets instead.
- For a vegan version, replace the butter with vegetable oil and the egg with a mixture of 1 tablespoon of flaxseed meal and 3 tablespoons of water.
