“Mate” time in the NEA is a ritual that can not be avoided. And these cupcakes with quince in syrup are ideal to be present in the round meeting.
for 6 portions
| 500 g. | FLOUR |
| 250 cc. | WATER |
| 1 pinch | SALT |
| 300 g. | BUTTER |
| 250 g. | QUINCE |
| 400 g. | SUGAR |
| n/a | FAT/OIL |
Dough
Make a crown with flour. Put salt and butter in cubes in the center and start taking the mass. Add water little by little till getting a plane mass. Let it rest for 20 minutes. Stretch till getting 1 cm. width. Smear with 50 g. of melted butter. Powder with flour and fold in three. Stretch the mass again. Smear again with other 50 g. of butter and powder with flour. Fold again in three. Let it rest 30 minutes in refrigerator. Stretch mass again with a thick of 3 mm. and then cut cubes of 8 cm.
** Assemble**
Cut quince in cubes of 1,5 cm. each side. Place quince jelly in the center of each square. Brush with water around the jelly. Cover with another square of dough with the ends overlapped. Pinch the dough from below, pressing in the borders to seal the cupcakes. Fry with oil or fat which must be warm at the time of placing the cupcakes and then heat till they brown. Once they are ready, pour syrup equally.
Quince is an ancient fruit of velvet skin and a yellow color, produced by a bush tree which belongs to the rosaceae specie. From Asia Minor, its origin, it spread through the Mediterranean. Different from others, it is not eaten raw but is delicious in sweets.
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