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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 8 |
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Beauty with superb flavor! Ingredients:
3 3/4 cups all-purpose flour |
1/2 cup almonds, ground |
1/3 cup cold water |
1/3 cup olive oil |
1/4 tablespoon ground cardamom |
1/2 sugar (brown if you like) |
6 medium quinces |
1/3 cup sugar |
1/2 cup water |
4 teaspoons sugar, for topping |
Directions:
1. In a food processor, mix all the ingredients for the crust together and pulse until the dough comes together. If necessary add 1 or 2 tablespoon water.
2. Take the dough out of the mixer and knead a couple of times, wrap in plastic and refrigerate for 30 minutes.
3. Roll out the dough on a floured surface or better on a silicone baking mat and cut out 8 shapes for your molds (10-12 cm) or as desired.
4. Peel the quinces and cut the pulp in thin slices (the easiest way is tagentially to the core).
5. Put them in a heavy saucepan with the sugar and the water.
6. Cook, covered at low heat until the fruit becomes slightly soft, it takes about 10 minutes.
7. Let cool until lukewarm.
8. Starting from the outside, lay the slices of the quinces overlapping the edges slightly onto the dough in the moulds and form the roses.
9. Sprinkle each rose with 1/2 teaspoon of sugar.
10. Bake 45 Minutes at 170°C (heat and timing are basing it on convection oven).
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