Quince Pinwheels using Tiptree Quince Preserve
The quince, once a member of the pear family, was originally grown in Greece and Persia. It has a sweet aroma but very acidic flavor and cannot be eaten raw. Once cooked, however, its delicate taste and firm texture makes for an unusual tea time treat. Quinces grow on trees on the Tiptree estate and are picked in the autumn.
How to make the Quince Pinwheels
Ingredients you’ll need:
- 2 ½ cups all-purpose flour (plus extra to dust surface)
- ½ cup sugar
- 2 ½ sticks cold unsalted butter, cut into ½-inch pieces
- 1 ½ cup Tiptree Quince Preserve
- 2 large egg yolks
- 2 teaspoons heavy cream
- ½ teaspoon salt
Instructions:
- Combine flour, sugar, and salt in a bowl. Add butter and mix until dough comes together.
- Shape dough into a disk, wrap in plastic, and refrigerate until firm (at least 2 hours)
- Roll out dough to 1/8-inch thickness on a lightly floured surface. Cut out forth 2-inch squares using a sharp paring knife and a ruler (or pizza cutter).
- Transfer to a parchment-lined baking sheet spacing about 1 inch apart. Refrigerate until chilled (approx. 30 mins)
- Whisk together egg yolks and heavy cream in a small bowl.
- Working with a few dough squares at a time, cut a ¾-inch slit into the 4 corners of each, and brush surface with egg wash. Fold the 4 corners of each square into the center to form a pinwheel, and gently press the center to adhere.
- Spoon ½ teaspoon of Tiptree Quince Preserve into the center of each pinwheel then refrigerate for 30 minutes. While chilling, start preheating oven to 350°F.
- Bake 15-17 minutes or until they are a pale gold color. Transfer cookies to racks and let cool completely.
Serve and enjoy!
About Tiptree
All Tiptree products are made without artificial preservatives or GMOs. Tiptree has been creating scrumptious jams and preserves for over 100 years in small-batch copper kettles, so you can rest assured you are receiving the highest quality possible.