Quince Jam Croissants

Quince Jam Horns (Puff Pastry)

I had a pack of puff pastry in the freezer and was looking for something quick to make with it. One of the options I found was quince jam horns. They are quick to make, require few ingredients, and have no complicated steps. The only thing to watch out for is how much jam you put in, so it doesn't spill out during baking.

Quick Info

Total time: about 30 minutes
Preparation time: 10-15 minutes
Baking time: 15 minutes
Servings: depends on the size of the cuts, usually yields 20-24 pieces from a standard pack of pastry
Difficulty: easy
Recipe type: quick dessert, to serve with tea or as a snack

Ingredients

1 pack of puff pastry (usually 400-500 g, store-bought, frozen)
Quince jam (enough to fill each horn without spilling; realistically about 5-6 tablespoons for one pack of pastry)

Preparation Method

1. Remove the puff pastry from the freezer and let it sit at room temperature until it is no longer rigid but still cool to the touch. Do not try to force it open if it is frozen.

2. Sprinkle flour on the work surface to prevent the pastry from sticking.

3. Roll out the pastry to your desired thickness. It usually shouldn't be too thin or too thick. You can leave it about 3-4 mm.

4. Cut the pastry into roughly equal squares. Their size depends on how big you want the horns, but usually, squares of 6-8 cm work well.

5. Place a teaspoon of quince jam in the center of each square. Don't overdo it, or it will spill during baking.

6. Bring two opposite corners of each square together and press gently to seal. Do not completely close the edges.

7. Arrange the horns on a baking tray, leaving a little space between them. There's no need to grease the tray if you're using baking paper or if the pastry is greasy enough.

8. Preheat the oven to 180°C (or to the temperature indicated on the pastry package, if available).

9. Bake the horns for about 15 minutes or until they are lightly golden.

10. Remove them to a wire rack to cool for a few minutes before taking them off the tray.

Why I Make This Recipe Often

When I have puff pastry on hand and some jam, these horns are one of the quickest dessert solutions. They don't dirty many dishes, don't require complicated ingredients, and I can fill them with whatever I have. They are good warm, but also cold.

Tips and Variations

Tips

1. If you're using very soft or liquid jam, use less so it doesn't spill during baking.
2. Don't work the pastry too much after it has thawed; if it becomes sticky or soft, put it in the fridge for a few minutes.
3. To help the edges stick better, you can press slightly with a fork, but it's not essential.

Substitutions

1. You can use any thick jam, not just quince.
2. Marmalade works too, but it should be dense.
3. If you don't have jam, you can try a bit of fruit spread or even a piece of Turkish delight.

Variations

1. Sometimes I cut the pastry into triangles and roll them up like small croissants.
2. Instead of bringing just two corners together, you can bring all corners towards the center for an envelope shape.
3. They can be dusted with powdered sugar at the end, after cooling.

Serving Ideas

1. They are good on their own but also pair well with coffee or tea.
2. If you want them to be more festive, you can sprinkle them with powdered sugar after they have cooled.

Frequently Asked Questions

1. What do I do if the jam spills on the tray?

It's normal for a little to spill, especially if the jam is soft. You can prevent this by using a small amount for each horn and choosing thicker jam.

2. Can I use a different type of jam?

Yes, any thick jam works, not just quince. Avoid very liquid jams.

3. Do I need to brush the horns with egg?

It's not necessary. If you want them to be shinier, you can lightly brush with beaten egg on top, but it's not part of the basic recipe.

4. How big should the pastry squares be?

It depends on how big you want the horns. Usually, squares of 6-8 cm are suitable, but you can adjust.

5. How do I prevent sticking to the tray?

Puff pastry has enough fat, but if you don't have a non-stick tray, use baking paper.

Nutritional Values

Estimated per horn (from 24 pieces / 500 g pack, with jam): about 80-90 kcal. Most calories come from the pastry (carbohydrates and fats) and some from the sugar in the jam.

Approximate macros per piece:
Carbohydrates: 10-12 g
Proteins: 1-2 g
Fats: 4-5 g

These are just estimates and may vary depending on the type of jam and pastry used.

Storage and Reheating

The horns are best on the day they are made, but they can be stored for 1-2 days at room temperature in an airtight container. They don't stay very crispy after the first day, but they won't get completely soft. They can be briefly reheated in the oven, but they won't return to their original texture, so it's best to consume them fresh.