for 6 pieces

Quince

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

Parcels

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

How it's done

Quince

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.

Parcels

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.

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