Quince ravioli (Bernd Siefert)

Name: Quince ravioli (Bernd Siefert)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 40
Ingredients: 250 g soft butter; 1 Vanilla pod; 1 untreated lemon; 120 g Icing sugar; 3 Egg yolk (size M); 1 pinch Salt; 325 g Flour; 40 g Cornstarch; 1 untreated orange; 100 g Quince jelly; 100 g ground almonds without skin; 25 g Honey; 1 knife tip ground cilantro; 2 TABLESPOONS Rum; 2 TABLESPOONS Milk; 7-10 Tbsp Flour; 7-10 Tbsp pink decoration sugar; 7-10 Tbsp Cling film

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 40

250 g soft butter
1 Vanilla pod
1 untreated lemon
120 g Icing sugar
3 Egg yolk (size M)
1 pinch Salt
325 g Flour
40 g Cornstarch
1 untreated orange
100 g Quince jelly
100 g ground almonds without skin
25 g Honey
1 knife tip ground cilantro
2 TABLESPOONS Rum
2 TABLESPOONS Milk
7-10 Tbsp Flour
7-10 Tbsp pink decoration sugar
7-10 Tbsp Cling film

Directions

1
Cut butter into pieces. Cut the vanilla pod in half lengthwise and scrape out the pulp with the back of a knife. Wash lemon hot, grate dry and thinly grate half of the peel. Sift icing sugar into a bowl. Knead butter, lemon zest, vanilla pulp, 2 egg yolks, salt, flour and starch first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 1 hour.
2
Wash the orange hot, rub dry and rub half of the peel thinly. Heat quince jelly, almonds, honey, orange peel, coriander and rum in a pot. Let simmer for 1-2 minutes until a thick liquid mass is formed. Let the mixture cool down. Halve the dough and roll out 2-3 mm thinly on a floured work surface. Cut approx. 80 squares with wavy edges (approx. 4 x 4 cm) from the dough, kneading and rolling out the dough again and again. Place half of the squares on 2 baking trays lined with baking paper. Mix 1 egg yolk and milk. Put the quince filling in the middle of the biscuits lying on the baking tray, then brush the edge with egg-milk. Place a 2nd square on each and press on with the help of a smaller smooth square cutter. Spread the finished ravioli with egg-milk and sprinkle with decorative sugar.
3
Cut approx. 80 squares with wavy edges (approx. 4 x 4 cm) from the dough, kneading and rolling out the dough again and again. Place half of the squares on 2 baking trays lined with baking paper. Mix 1 egg yolk and milk. Put the quince filling in the middle of the biscuits lying on the baking tray, then brush the edge with egg-milk. Place a 2nd square on each and press on with the help of a smaller smooth square cutter. Spread the finished ravioli with egg-milk and sprinkle with decorative sugar. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-18 minutes. Remove, place the cookies on a cake rack and let them cool down
4
waiting time approx. 1 1/2 hours