• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Recipes / Breakfast & Brunch

    Roasted Quince and Apple Turnovers

    Published Oct 20, 2011

    Jump to Recipe Print Recipe

    roasted quince and apple turnovers
    Many people I know have fond childhood memories of eating flaky apple turnovers. My first occurred during a Girl Scout meeting in second grade, when we tucked grated apples into squares of puff pastry and baked them. Then we did egg white facials. (The turnover memories were more fond than those of having raw egg whites smeared on my face.)

    fruit on a chopping board
    But few people I know have fond (or any) memories of eating quince. Up until a few years ago, I didn't either.

    liquid poured onto quince
    Quince are high-maintenance. In contrast to a laid-back raspberry or peach, a quince cannot be eaten fresh from the tree. Oh, no. The quince must be peeled, cored, sliced, submerged in a sweetened liquid and cooked for at least an hour before it becomes vaguely edible.

    apples in a dish
    But sometimes it's ok to be high-maintenance (ahem); in the case of quince, all the fuss is well worth the outcome.

    a dish with apples and quince
    The quince looks something like a deformed, fuzz-covered apple or pear, but put one near your nose and you will inhale a most intoxicating perfume of tropical flowers and fruit. When prepared as above, the chalky, white flesh takes on a magenta hue, softens to the texture of a roasted apple, and tastes like nothing you have ever imagined, its flavor complex and magical.

    a bottle of table wine
    I could never wrap my brain around the fact that apples are in the same family as roses; but the quince's floral aroma makes its lineage clear.

    sheets of pastry
    As with beets and rhubarb, I have Jay's mom, Mary, to thank for exposing me to quince. An old, gnarled tree, looking as though it grew out of a medieval fairy tale and into her backyard, produces dozens of the knobby fruits every year. She kindly lets me raid her tree each fall, and in return, I give her back poached slices of quince, or sometimes membrillo, a Spanish-style paste made from cooking the fruit down to a gel, which traditionally gets eaten with bread and manchego cheese.

    a scoop of quince
    This year, I tried Deborah Madison's recipe for 'nearly candied quince,' with a few tweaks, and discovered my favorite cooking method for this fussy fruit. I peeled the quince, cut them off the core and into slices, and immersed the slices in a simple syrup flavored with honey, vanilla and cardamom. I baked them in the oven until they turned rosy and soft, the juices thick and syrupy, then added a splash of white dessert wine, aptly named Nectar, also gifted from Jay's folks from a local winery.

    chopped apples and quince
    We'd been enjoying the quince slices atop sourdough crackers smeared with goat cheese for a sort of instant membrillo, but then I came across a recipe for apple quince turnovers inEveryday Greens. I sauteed up a couple of new varieties of apples that I found at Rainbow; one was a dry-farmed gala, the other a Rhode Island heirloom that tasted like a granny smith with denser flesh and less puckery-tartness.

    chopped apples on pastry slice
    The Greens recipe called for a pie-like dough made with cream cheese and cornmeal, but I decided to go all out and make my own puff pastry, with a little whole wheat flour thrown in there for nutty flavor.

    pastry folded over filling
    I've written a separate post on making puff pastry by hand, the recipe and technique adapted from Baking Illustrated, which streamlines the process as much as possible. The dough still takes several hours to complete, but most of that time is inactive chilling (one of my favorite activities). But if you're feeling lower-maintenance (or just short on time), you can use a good, store-bought dough (just make sure it's made with all butter), or make them with pate brisee and call them apple quince pasties, empanadas, or hand-pies, instead.

    apple turnovers after baking
    These turnovers may not be the quickest recipe, but you can make all the components ahead of time: the quince will keep in the fridge for at least 2 months; the puff dough can be stored, double-wrapped, in the freezer for 6 months; the apple quince filling can be made a day or two ahead, and the unbaked turnovers can be stored in the freezer for up to several months, then baked from frozen.

    apple turnovers on a baking tray
    All in all, a high maintenance recipe. But when you taste the flaky crust with spiced sugar topping against the gooey, perfumed filling, I hope you'll agree that the work was well worth it. Hot from the oven, these turnovers are what fond memories are made of.

    apple turnover on a plate

    More Apple Recipes:

    • Apple Rhubarb Pandowdy
    • Pear Cardamom Oven Pancake
    • Caramelized Apple Bread Pudding
    • Maple-Glazed Bacon Apple Scones

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this apple quince turnover recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    4 from 1 vote

    Apple Quince Turnovers with Whole Wheat Puff Pastry

    Print Recipe Pin Recipe
    These homemade apple turnovers are packed full of fresh flavors!
    Alanna Taylor-Tobin
    Prep Time: 40 minutes
    Cook Time: 2 hours 30 minutes
    Freezing time: 20 minutes
    Servings: 6 5" turnovers.

    Ingredients

    Roasted Quince (makes 1 quart)

    • 3 cups water
    • 1 1/4 cups organic sugar
    • 1/4 cup honey
    • 1 vanilla bean, split lengthwise and scraped
    • 6 cardamom pods, cracked
    • 6 large quince (about 4 cups peeled and sliced)
    • 1/4 cup late-harvest Riesling, Muscat, or other white dessert wine

    Quince and Apple Filling

    • 1 tablespoon butter
    • 2 tablespoons sugar
    • pinch salt
    • squeeze lemon or lime juice
    • 2 medium, firm-tart baking apples, peeled, cut off the core, and cut into 3/4" cubes (about 3 cups)
    • 1 cup roasted quince (from above), cooled, chopped into 1/2" pieces

    Dough and Spiced Sugar:

    • 1 pound all-butter puff pastry (1/2 recipe of homemade or store-bought, defrosted in the fridge overnight if frozen)
    • 2 tablespoons sugar
    • 1/8 teaspoon cinnamon
    • 1/8 teaspoon ground cardamom

    Instructions

    Cook the quince:

    • Position a rack in the center of the oven and preheat to 375º.
    • In a large saucepan, combine the water, sugar, honey, vanilla pod and scrapings, and cardamom. Bring the mixture to a boil, stirring occasionally, then simmer over low heat while you prepare the quince.
    • Peel the quince (I like to use a T-shaped vegetable peeler), and cut them off the core (or halve and core for cleaner slices). Cut the quince into 3/4" thick slices. Lay the quince slices in a gratin dish or other shallow baking dish with a 2-quart capacity.
    • Pour the boiling syrup and spices over the quince.
    • Bake the quince, uncovered, for about 2 hours, turning the slices over in their juices every 30 minutes (and more frequently during the end of the cooking time). When done, the quince should be tender and rosy, and somewhat translucent.
    • Remove the quince from the oven and pour the wine over them. Cool the quince in the their juices, pack into a quart-sized mason jar, cover with the liquid, and store in the fridge for up to 2 months (or in the freezer for longer).

    Prepare the dough:

    • On a lightly floured surface, roll out the puff pastry to an 11x16" rectangle, about 1/8" thick, chilling the dough if it becomes at all sticky or springy. Trim away the outer 1" on all sides, and use a sharp chef's knife or pizza wheel to cut the dough into 6 squares. Stack the squares on a plate and chill while you prepare the filling.

    Make the filling and assemble the turnovers:

    • Melt the butter in a skillet over medium heat. Add the sugar, salt and lemon juice, give it a stir, and cook until bubbling, 2-3 minutes. Add the apples and cook, stirring occasionally, until tender, about 5 minutes. Cool the apples completely (you can spread them on a plate and stick them in the fridge), then combine with the cooled, chopped quince.
    • Line a baking sheet with parchment paper.
    • Remove one dough square from the fridge, and moisten two adjoining edges with water. Place 3-4 tablespoons of the filling in the center of the dough, and shape it into a slight oblong on the diagonal. Fold the square in half on the diagonal, bringing the top edges 1/8" over the bottom. Firmly crimp the edges with the tines of a fork to seal.
    • Place the turnover on the parchment-lined sheet, and repeat with the remaining turnovers (you may have some leftover filling). Freeze the filled turnovers until firm, about 20 minutes, while you:
    • Position a rack in the upper-center of the oven and preheat to 375º.
    • Remove the frozen turnovers, spray or brush them lightly with water, and sprinkle with the spiced sugar (you may not need all of it).
    • Bake the turnovers until the crusts are golden and flaky, and the juices from the fruit are bubbling, about 30 minutes. Remove and let cool slightly.
    • The turnovers are best the day they are baked, but they can be stored for up to 3 days at room temperature and reheated in a 350º oven or toaster oven.

    Notes

    Roasted Quince is adapted from Seasonal Fruit Desserts.
    Quince and Apple Filling is adapted from Everyday Greens.
    See my post on homemade puff dough for step-by-step photos and instructions; you only need half the recipe, so store the other half in the freezer, or use it to make cheese straws, palmiers, or napoleons. Or use an all-butter, store-bought dough, defrosted in the fridge overnight; or make them with pate brisee, and call them pasties, empanandas or hand-pies.
    As I mentioned above, you can make all the components for the turnovers ahead of time: the quince will keep in the fridge for at least 2 months; the puff dough can be stored, double-wrapped, in the freezer for 6 months; the apple quince filling can be made a day or two ahead, and the unbaked turnovers can be stored in the freezer for up to several months, then baked from frozen.
    This recipe makes 4 cups of roasted quince; you only need 1 cup for the turnovers, but the remainder can keep for up to 2 months in the refrigerator, or frozen for longer. Try adding extra quince slices to any apple or pear dessert, like a pie, tart, cake, crisp or pandowdy. Or enjoy the quince warm with a scoop of ice cream and a crisp cookie, or chilled with crackers and cheese for insta-membrillo.
    Feel free to make a double batch of turnovers and store them, unbaked, in the freezer for whenever a turnover craving strikes. It's the roasted quince that makes the recipe so unique, but lacking them, an all-apple turnover would be tasty, too. Enjoy them with a cup of tea for breakfast, wrap one up for a bojon snack in the redwoods, or serve with a scoop of ice cream and a drizzle of the quince syrup for dessert.
    On the topic of quince syrup, extras make a great soda, stirred into some sparkling water and poured over ice. Add a shot of gin and a splash of dessert wine, and garnish with a slice of quince, for the grown-up version.
    Nutritional values are based on one of six turnovers.

    Nutrition

    Calories: 652kcalCarbohydrates: 136gProtein: 7gFat: 31gSaturated Fat: 9gCholesterol: 5mgSodium: 228mgPotassium: 593mgFiber: 7gSugar: 64gVitamin A: 180IUVitamin C: 37.4mgCalcium: 47mgIron: 3.9mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Apple Quince Turnovers with Whole Wheat Puff Pastry

    Makes six 5" turnovers

    See my post on homemade puff dough for step-by-step photos and instructions; you only need half the recipe, so store the other half in the freezer, or use it to make cheese straws, palmiers, or napoleons. Or use an all-butter, store-bought dough, defrosted in the fridge overnight; or make them with pate brisee, and call them pasties, empanandas or hand-pies.

    As I mentioned above, you can make all the components for the turnovers ahead of time: the quince will keep in the fridge for at least 2 months; the puff dough can be stored, double-wrapped, in the freezer for 6 months; the apple quince filling can be made a day or two ahead, and the unbaked turnovers can be stored in the freezer for up to several months, then baked from frozen.

    This recipe makes 4 cups of roasted quince; you only need 1 cup for the turnovers, but the remainder can keep for up to 2 months in the refrigerator, or frozen for longer. Try adding extra quince slices to any apple or pear dessert, like a pie, tart, cake, crisp or pandowdy. Or enjoy the quince warm with a scoop of ice cream and a crisp cookie, or chilled with crackers and cheese for insta-membrillo.

    Feel free to make a double batch of turnovers and store them, unbaked, in the freezer for whenever a turnover craving strikes. It's the roasted quince that makes the recipe so unique, but lacking them, an all-apple turnover would be tasty, too. Enjoy them with a cup of tea for breakfast, wrap one up for a bojon snack in the redwoods, or serve with a scoop of ice cream and a drizzle of the quince syrup for dessert.

    On the topic of quince syrup, extras make a great soda, stirred into some sparkling water and poured over ice. Add a shot of gin and a splash of dessert wine, and garnish with a slice of quince, for the grown-up version.

    Roasted Quince
    Adapted from Seasonal Fruit Desserts

    Makes 1 quart

    3 cups water
    1 1/4 cups organic sugar
    1/4 cup honey
    1 vanilla bean, split lengthwise and scraped
    6 cardamom pods, cracked
    6 large quince (about 4 cups peeled and sliced)
    1/4 cup late-harvest Riesling, Muscat, or other white dessert wine

    Quince and Apple Filling
    Adapted from Everyday Greens

    1 tablespoon butter
    2 tablespoons sugar
    pinch salt
    squeeze lemon or lime juice
    2 medium, firm-tart baking apples, peeled, cut off the core, and cut into 3/4" cubes (about 3 cups)
    1 cup roasted quince (from above), cooled, chopped into 1/2" pieces

    Dough and Spiced Sugar:
    1 pound all-butter puff pastry (1/2 recipe of homemade or store-bought, defrosted in the fridge overnight if frozen)
    2 tablespoons sugar
    1/8 teaspoon cinnamon
    1/8 teaspoon ground cardamom

    Cook the quince:
    Position a rack in the center of the oven and preheat to 375º.

    In a large saucepan, combine the water, sugar, honey, vanilla pod and scrapings, and cardamom. Bring the mixture to a boil, stirring occasionally, then simmer over low heat while you prepare the quince.

    Peel the quince (I like to use a T-shaped vegetable peeler), and cut them off the core (or halve and core for cleaner slices). Cut the quince into 3/4" thick slices. Lay the quince slices in a gratin dish or other shallow baking dish with a 2-quart capacity.

    Pour the boiling syrup and spices over the quince.

    Bake the quince, uncovered, for about 2 hours, turning the slices over in their juices every 30 minutes (and more frequently during the end of the cooking time). When done, the quince should be tender and rosy, and somewhat translucent.

    Remove the quince from the oven and pour the wine over them. Cool the quince in the their juices, pack into a quart-sized mason jar, cover with the liquid, and store in the fridge for up to 2 months (or in the freezer for longer).

    Prepare the dough:
    On a lightly floured surface, roll out the puff pastry to an 11x16" rectangle, about 1/8" thick, chilling the dough if it becomes at all sticky or springy. Trim away the outer 1" on all sides, and use a sharp chef's knife or pizza wheel to cut the dough into 6 squares. Stack the squares on a plate and chill while you prepare the filling.

    Make the filling and assemble the turnovers:
    Melt the butter in a skillet over medium heat. Add the sugar, salt and lemon juice, give it a stir, and cook until bubbling, 2-3 minutes. Add the apples and cook, stirring occasionally, until tender, about 5 minutes. Cool the apples completely (you can spread them on a plate and stick them in the fridge), then combine with the cooled, chopped quince.

    Line a baking sheet with parchment paper.

    Remove one dough square from the fridge, and moisten two adjoining edges with water. Place 3-4 tablespoons of the filling in the center of the dough, and shape it into a slight oblong on the diagonal. Fold the square in half on the diagonal, bringing the top edges 1/8" over the bottom. Firmly crimp the edges with the tines of a fork to seal.

    Place the turnover on the parchment-lined sheet, and repeat with the remaining turnovers (you may have some leftover filling). Freeze the filled turnovers until firm, about 20 minutes, while you:

    Position a rack in the upper-center of the oven and preheat to 375º.

    Remove the frozen turnovers, spray or brush them lightly with water, and sprinkle with the spiced sugar (you may not need all of it).

    Bake the turnovers until the crusts are golden and flaky, and the juices from the fruit are bubbling, about 30 minutes. Remove and let cool slightly.

    The turnovers are best the day they are baked, but they can be stored for up to 3 days at room temperature and reheated in a 350º oven or toaster oven.

    apple tunrover with bite taken out

    You might also like...

    « Quick(er) Whole Wheat Puff Pastry
    Indian Summer Blues (with Cardamom, Rose and Gin) »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. ValHalla says

      October 25, 2011 at 6:22 pm

      I am about to go on a quince binge, so thanks for the inspiration. I discovered you when seeking a lemon balm/verbena ice cream recipe, and it was fantastic!

      Reply
    2. Amelia says

      October 26, 2011 at 3:47 am

      Today I used your oven poaching method on the quince that I have been hoarding. I made an upside down cake with them and it was delicious! I received so many compliments. I have more quince left and may have to make another cake. Thanks again Alanna!

      Reply
    3. Alanna says

      October 26, 2011 at 5:29 am

      V - thanks for the kind words, and happy bingeing!

      A - so glad you're enjoying the quince! I had a mind to make an upside-down cake with my extra quince, too. Maybe I just will!

      Reply
    4. Devaki says

      October 28, 2013 at 5:00 pm

      You have such a beautiful voice. So glad I stumbled upon you!

      chow! Devaki @ weavethousandflavors

      Reply
      • Alanna says

        October 28, 2013 at 5:29 pm

        Aw! Thanks, Devaki - so kind. :)

        Reply
    5. Bobb says

      September 13, 2018 at 11:06 pm

      You are WRONG Quince can be eating right off the tree. When the Quince turns yellow they are ripe and make a great snack. Pick them off the tree and wash the fuzz off and eat them like an apple. I have been eating Quince for the past 75 years and they are great.

      Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    How to Build a Vibrant Summer Cheese Board

    Basil Butter

    Gluten-Free Strawberry Shortcake

    Gluten-Free Madeleines

    Footer

    Instagram

    #peachseason has me craving this cobbler that’s #peachseason has me craving this cobbler that’s GF, paleo-friendly, and vegan! 

Made with almond, cassava and tapioca flours, these biscuits have a crusty tops and floofy middles. Combine them with tender roasted peaches and a scoop of vanilla ice cream for a cozy early summer dessert. 

#glutenfreebaking #peachcobbler #paleobaking 
https://bojongourmet.com/vegan-paleo-peach-cobbler-gluten-free/
    Sending everyone out there a hug in the form of th Sending everyone out there a hug in the form of this GF strawberry shortcake🍓

These beauties are made with the same dough as the GF almond flour scones I shared earlier this month. 

Cut the dough into round biscuits, bake them until the tops are golden and craggy, then smother them in whipped cream and honey-kissed berries. 

For dairy-free / vegan, make the biscuits with plant butter, coconut milk, and a flax egg and top with rich coconut yogurt such as @culinayogurt. 

#shortcake #strawberryshortcake #strawberryseason #f52farmstand #bojongourmet #glutenfreebaking #gfbaking 

https://bojongourmet.com/gluten-free-strawberry-shortcake/
    Cherry recipe du jour because #cherryseason: roast Cherry recipe du jour because #cherryseason: roasted cherry ice cream sandwiches with GF double chocolate buckwheat cookies 😋

Here fresh cherries are roasted in sugar and bourbon, pitted and chopped, and mixed with more bourbon. This process releases water and condenses flavor, making a chunky compote that stays soft when frozen into a vanilla ice cream base. 

When sandwiched between these super-chocolatey cookies, the effect is downright addictive. And just the thing for the warm weather we’re currently having in California!☀️

Bojon appétit! 

https://bojongourmet.com/roasted-cherry-ice-cream-sandwiches-with-salted-double-chocolate-buckwheat-cookies-gluten-free/

#chocolatelovers #icecream #icecreamsandwich
    Serving up some cherry ins-PIE-ration 🍒 this hu Serving up some cherry ins-PIE-ration 🍒 this hump day. 

This GF cherry pie combines my fave flaky GF pie crust with fresh sweet cherries kissed with GF whiskey and spices. Sublime served warm with a scoop of ice cream on top! 

https://bojongourmet.com/spiced-bourbon-cherry-pie-gluten-free/

#cherrypie #glutenfreepie #cherryseason🍒 #gfbaking
    Next up for 🍒 week: gluten-free cherry clafouti Next up for 🍒 week: gluten-free cherry clafoutis! 

This French baked custard studded with juicy cherries infused with brandy or whiskey sits somewhere between a dutch baby and a pudding cake. Fresh cherries meet vanilla scented almond flour batter in this easy peasy summer dessert. Bliss!

For dairy-free, replace the milk and cream with full-fat coconut milk and use vegan butter. 

Bojon appétit! 🍒

#clafoutis #cherryseason #f52farmstand #howisummer #glutenfreebaking 

https://bojongourmet.com/gluten-free-cherry-clafoutis/
    It’s cherry season in California so I’m sharin It’s cherry season in California so I’m sharing a few favorite ways to use them from TBG this week. 🍒

Up first: tart cherry Eton mess with poppyseed almond meringues

These lightly caramelized meringues have a delightful crunch against tangy whipped yogurt and tart cherry compote. Pretty much my dream dessert right here! 

Use sweet cherries if sour cherries aren’t available. Use rich coconut yogurt instead of dairy to make this DF. 

#cherryseason🍒 #glutenfreedessert #f52farmstand #sourcherries 

https://bojongourmet.com/tart-cherry-eton-mess-poppy-seed-almond-meringues/

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2022 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack