Last week there was quince with pork, rhubarb and Sichuan pepper. It was scrumptious. This week there is yet more quince in the fridge. (It really does keep for ages.) And there is very little else to get excited about. Nothing much in the veg patch, short of some winter purslane which I’m quite proud of and which is, singlehandedly, bringing brightness and light to these dark winter days. (It’s amazing what just one tub of greenery growing away in the depths of winter can do to lift the spirits.)

But, the quince. It remains in the fridge and so something more must be done with it:

Pudding. A sweet treat to celebrate making it through January. In fact, a baklava meets strudel type pudding. 

Quince and Marzipan Strudel-ly Baklava

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Serves: Makes 12

Quince and Marzipan Strudel-ly Baklava

Fragrant quince and creamy marzipan, all wrapped up in a crispy pastry case. Pudding heaven!

  • 1 quince
  • 200g sugar
  • 100g marzipan
  • 1 packet filo
  • 20g butter, melted
  1. Core and slice the quince (carefully!) into eighths. Leave the skin on.
  2. In a large pan, dissolve the sugar with 300g water over a low heat until the liquid is completely clear.
  3. Add the quince to the syrup and bring to a simmer. Pop a lid on and cook for 30-50 minutes (depending on the state of your quince) or until the fruit is very soft. Drain, but keep the syrup - it's great for glazing the filo with after cooking.
  4. Preheat the oven to 195oC.
  5. Chop the marzipan and the quince into small cubes and mix together in a bowl. If the quince is warm when you do this then so much the better: it will help soften the marzipan. This is your filling.
  6. Cut the filo into strips roughly 10cm x 20cm. Place a tablespoon of the filling along the short edge of the filo and roll it up, tucking in the ends, like a spring roll. Repeat until all the filling is used up. Really you can do whatever shape you like - triangles, swirls, scrunched up parcels... go wild.
  7. Brush the parcels with the melted butter and bake for 20 minutes or until golden brown.
  8. Eat whilst warm, maybe brushed with the quince syrup. It's perfect served with an almond sweet wine too. Tough life.
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