Baked and Spiced Quince Parcels Recipe

When quince was in season in autumn I like to make different types of sweets with them. I absolutely love quince, it is fragrant, and intensely tasty. In my family quince has traditionally been made into a quince compote, and that is a big element of this recipe.

The quince needs to be cooked this recipe does take some time to make, however this part of the recipe can be made in advance, and the fact that it is then wrapped in puff pastry and baked makes it even tastier. As well as cinnamon and cloves I like to use star anise and a few peppercorns for some heat. This gives the quince mixture a warm and earthy accent, but the spices must be removed before wrapping in pastry though. The result is a delicate and tasty pastry parcel that you will not forget!

Baked and Spiced Quince Parcels Recipe
Yield: 6 Servings
Difficulty: Medium
Cooking time:


  • 1kg quince (3 medium)
  • 250g sugar
  • 1 litre water
  • 5-6 peppercorns
  • 2 cloves
  • 2 star anis
  • 2 sticks of cinnamon
  • 250g puff pastry (2 sheets)
  • 2¼ lbs quince (3 medium quinces)
  • 1¼ cup sugar
  • 4 cups of water
  • 5-6 peppercorns
  • 2 cloves
  • 2 star anis
  • 2 sticks of cinnamon
  • 9 oz puff pastry (2 sheets)


To make the filling

  1. Peel and core the quinces, and cut into quarters, and each of these into halves or thirds, so that the slices are thin. This can be a bit time consuming as quince tends to be a bit tough.
  2. Add to a pot with about 1 litre (4 cups) of water together with the sugar and spices.
  3. Bring to the boil and gently simmer for about one hour until the liquid has reduced down to a very thick syrup that is beginning to glaze the quince slices. These should have changed colour to a deep orange or pink.
  4. Pour into a bowl and allow to cool and remove the spices. You can prepare this in advance to save time.

To make the parcels

  1. Preheat the oven to 175C (350F) fan.
  2. Place both sheets of puff pastry on a work surface
  3. Cut the pastry sheets to make 6 large pieces which will form the base and the top of each parcel, and 6 thin strips to construct the sides, as well as a thin strip on each side.
  4. Place two long strips on each side of each parcel base, and two short strips on the ends of each parcel base, so that all 4 sides are covered. The best way to stick these sides is to run your finger with water and place the strips on top. Pierce the bases with a fork so that they don’t puff up in the oven.
  5. Fill each parcel with quince compote
  6. Cover each parcel with the other sheet that was opposite the one used for the base and stick to the sides with a little water.
  7. Make some cuts onto the top so that the steam can escape.
  8. Brush each parcel with some egg wash and sprinkle sugar.
  9. Bake in a preheated oven at 175C (350F) for 15-20 minutes, until the pastry has puffed up and browned
  10. Allow to cool completely and enjoy!

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