Flaky Pastry with Quince Jam

A pastry served for breakfast in Argentina that will melt in your mouth. It is very similar to Danish pastry, but with the addition of a special quince jam.

Details

  • Preparation Time: 140 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 500 g Wheat flour, white, multi-purpose

  • 1 teaspoon Salt, table

  • 380 g Butter, unsalted

  • 7 g Yeast, dry

  • 150 ml Milk, whole milk

  • 3 pieces Egg, fresh

  • 1 cup Marmalade, orange

Steps

  1. Place the flour and salt in a large bowl and rub in 60 g of butter. Sprinkle with sugar and yeast, and mix well. Make a well in the center and pour in the lukewarm milk, then crack in two eggs. Beat the eggs with a fork and mix everything into a soft dough. Add a little more lukewarm milk if needed.

  2. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. Shape into a loaf, place in a greased bowl, and cover with greased plastic wrap. Place the bowl in a warm spot and let the dough rise for one hour.

  3. Turn the risen dough out onto a lightly floured surface and knead until smooth (about 3 minutes). Roll the prepared dough into a 20 x 30 cm rectangle. Sprinkle the top two-thirds of the rectangle evenly with half of the remaining butter (160 g). Fold the bottom third up and the top third down. Pinch the edges together firmly, then turn the dough a quarter turn so the folded side is on the left.

  4. Roll the dough out again into a 20 x 35 cm rectangle. Spread with the remaining butter, fold, and refrigerate for 15 minutes. Repeat the process two more times (this time without adding butter).

  5. Take the prepared dough out of the refrigerator and divide it into 4 pieces. Roll each piece into 20 cm squares, then cut each square into 4 smaller squares. Fold the corners of the squares inward and place a spoonful of prepared quince jam in the center. Fold the edges inward to form a kind of basket. Place the prepared pastries on a baking sheet lined with parchment paper and let rise for 20 minutes. Preheat the oven to 220 degrees Celsius.

  6. Crack an egg into a cup and beat it. Brush the pastries with the beaten egg and place the baking sheet in the preheated oven. Bake for 15 minutes, or until the pastries are golden brown. Let the baked pastries cool before serving.

Nutrition Information (Per 100g)

  • Calories: 441.9 kcal
  • Fat: 29.51 g
    • Saturated Fat: 18.07 g
  • Carbohydrates: 34.69 g
    • Sugars: 0 g
  • Protein: 6.99 g
  • Fiber: 1 g

Advice

The milk must be lukewarm (around 20 degrees Celsius) when in contact with the yeast, as hot milk can kill the yeast and the dough will not rise.