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Quince Doughnuts - Pastelitos de Membrillo


Quince Doughnuts - Pastelitos de Membrillo

Quince Doughnuts - Pastelitos de Membrillo

Marian Blazes
These delectable little quince doughnuts are easy to make. They have a little crunch to them, and they're small - I think of them as more like fried "cookies". They are made from puff pastry dough, fried and then dipped in a vanilla sugar glaze. The filling is made from quince paste (which you can buy in gourmet stores (it's excellent served with manchego cheese) or make yourself) mixed with sweet dessert wine.


  • 1 package of frozen puff pastry dough, thawed (or make your own puff pastry dough)
  • 6 ounces quince paste
  • 1/4 cup sweet dessert wine, or rum
  • Vegetable oil for frying
  • 2 cups of sugar
  • 1/2 cup water
  • Pinch of salt
  • 1 teaspoon vanilla


  1. Microwave the quince paste for 20 seconds at a time, until it's soft enough to stir. Stir in the dessert wine or rum and set aside.

  2. Roll out one sheet (half) of the puff pastry dough to a 16 inch square. Cut into 1.5 inch squares with a pizza knife. Repeat with the other half of the puff pastry.

  3. Place a teaspoon of the quince filling in the center of half of the squares. Brush the edges of the square lightly with water.

  4. Cover the each square with filling with a second square, turned so that the corners do not overlap (you will see all eight corners, like a star).

  5. Press down around the filling to adhere the two squares together and to seal the filling inside. Using scissors, make 4 or 5 snips from the edge towards the center, without piercing the filling.

  6. Heat 2 inches of oil in a deep skillet, to 360 degrees. Working in batches, cook the pastries in the oil for 2-3 minutes on each side, or until golden brown.

  7. Cool pastries on paper towels.

  8. Place the sugar, water, and a pinch of salt in a pot and bring to a boil. Boil until mixture is slightly thickened and form threads when you dip a fork in and remove it. (230 degrees). Turn off heat. Stir in vanilla.

  9. Working quickly and carefully, dip each pastry into the sugar syrup. Coat pastries and lift them out, letting the excess syrup drip back into the pan, and place pastries on wax paper to cool.

  10. Dust pastries with powdered sugar before serving. Store pastries in an airtight container for 3-5 days.

Makes about 60 pastries.

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