Quince and Cardamom Puff Pastry Pockets

The aroma of cardamom and the sweetness of quince come together in these delightful puff pastry pockets. The flaky pastry and tender, spiced quince filling create a perfect balance of flavors and textures.

The history of this recipe is long and winding, stretching back to the days of ancient Persia. It is said that the Persian king Darius the Great was so fond of quince that he had orchards planted throughout his empire. The Persians also developed a taste for cardamom, which they used to flavor their rice dishes and sweets. Over time, these two ingredients found their way into a variety of Persian pastries, including these quince and cardamom pockets.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• quince, peeled and sliced
• sugar
• ground cardamom
• puff pastry sheet, thawed
• olive oil
• salt

Instructions

1. Preheat oven to 200°C (400°F).
2. Sauté quince slices in olive oil until softened and golden brown.
3. In a small bowl, mix softened quince with sugar and cardamom.
4. On a lightly floured surface, roll out puff pastry to a rectangle.
5. Spread the quince mixture evenly over one half of the puff pastry, leaving a 1-inch border.
6. Fold the other half of the puff pastry over the filling and seal the edges with a fork or your fingers.
7. Brush the pockets with olive oil and sprinkle with salt.
8. Bake for 20-25 minutes or until golden brown and puffed.

Why It Works

• The quince is sautéed in olive oil until softened and golden brown, which brings out its natural sweetness and caramelizes its sugars.
• The ground cardamom adds a warm, aromatic spice to the filling, which complements the sweetness of the quince.
• The puff pastry is rolled out and folded over the filling, creating a flaky and tender crust.
• The pockets are brushed with olive oil and sprinkled with salt before baking, which gives them a golden brown color and a touch of salinity.