Quince parcels

Quince parcels

Total: 1 hr 55 min. | Active: 45 min.
Nutritional value / piece: 382 kcal
, Fat: 24 g
, Carbohydrate: 27 g
, Protein: 12 g


6 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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350 g quinces, cut into pieces
2 tbsp water
2 tbsp lemon juice
2 tbsp quince jelly
1 tsp ground coriander seeds
1 tsp fennel seeds, crushed


1 puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
1 sour apple, cut into cubes
100 g tangy Appenzeller, coarsely grated
125 g Camembert, cut into pieces
1 tbsp thyme, roughly chopped
¼ tsp pepper
1 egg, beaten
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One ovenproof dish (approx. 1 l), greased

How it's done

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Place the quince in the tin along with all the other ingredients up to and including the fennel seeds, mix, cover with foil.

To cook in the oven

Approx. 30 mins. in the centre of an oven preheated to 200°C. Remove the foil and cook for a further 15 mins. Remove from the oven, leave to cool.


Roll out the pastry. Cut the pastry into 6 squares (each approx. 12 x 12 cm). Spread the quince, apple, cheese, thyme and pepper in the middle of the squares. Place 2 tips diagonally on top of each other in the middle, press down firmly. Place the puff pastry parcels on a baking tray lined with baking paper, glaze with a little egg.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, leave the quince parcels to cool on a rack.

Good to know
Serve with: salad.

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