makes
16
prep
10 minutes
cook
20 minutes
difficulty
Easy
makes
16
serves
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 2 24-cm (9½ in) square puff pastry sheets
- 200 g (7 oz) quince paste
- 1 egg, beaten
- 60 g (2 oz) caster (superfine) sugar
Instructions
1. Preheat the oven to 180°C (350°F). Line a baking tray with baking paper.
2. Cut the pastry sheets into four equal-sized squares, then cut each square into four smaller equal-sized squares to make 32 small squares of pastry.
3. Place a teaspoon of quince paste in the centre of half the pastry squares and brush the edges with beaten egg. Place the remaining pastry squares on top at a 45-degree angle to make an eight-pointed star. Gently press the squares together to seal the filling, then transfer to the prepared baking tray and brush with beaten egg. Bake for 18–20 minutes, until puffed and golden.
4. Sprinkle the sugar over the pastries and allow to cool a little. Serve warm or at room temperature.
Recipe from The Food of Argentina by Ross Dobson and Rachel Tolosa Paz, Smith Street Books, RRP $44.99
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
