Parisian with quince jam

The first time I made these pastries with quince jam was after I saw how popular they are among home cooks. I tried the recipe to see if the dough really turns out so fluffy. I used a leavening agent for yeast doughs, and the result confirmed that it’s worth it. They are quite easy to make, have a pleasant taste, and in my experience, they are just as good even after they cool down.

Quick Info

Total time: about 2 hours (including rising and baking)
Preparation time: 40 minutes
Baking time: 35 minutes
Servings: 12 pastries
Difficulty: medium
Occasion: breakfast, school or work pack, snack

Ingredients

For the dough:
1 whole egg + 1 egg white
4 tablespoons sugar
100 g butter (65% fat)
4 tablespoons oil
300 ml milk
750 g flour
2 packets of leavening agent for yeast doughs (2 x 32 g)
1 teaspoon salt
orange essence

For the filling:
750 g quince jam

For brushing:
1 egg yolk
2 tablespoons milk

Preparation method

1. Start with the dough. Place the sifted flour in a large bowl. Add the leavening agent for yeast doughs and mix gently.

2. In a separate bowl, beat the whole egg and the egg white. Mix them with the sugar, salt, and orange essence. Add the softened butter (at room temperature) and pour in a little warm milk to make it easier to mix.

3. Make a well in the center of the flour. Place the egg, butter, and milk mixture there.

4. Rinse the bowl where you mixed the liquid ingredients with the rest of the warm milk to avoid wasting anything.

5. Start incorporating the flour into the mixture from the center, mixing slowly. While mixing, gradually add the remaining milk, alternating with the 4 tablespoons of oil. You should obtain a soft dough that feels slightly fluffy to the touch.

6. Cover the bowl with a clean towel and let the dough rise for 30 minutes in a warm place. The dough will double in volume during this time.

7. After rising, turn the dough out onto a work surface. Divide it into 12 equal pieces. Take each piece and roll it out with a rolling pin into a rectangular shape, not too thin.

8. At one end, cut strips about 1 cm wide, roughly one-third of the way down the length. At the opposite end, place a heaping tablespoon of quince jam.

9. Roll each rectangle starting from the end with the jam towards the end with the cut strips. As you roll, be careful to seal the side edges so that the jam doesn’t leak out during baking.

10. Place the pastries on a baking tray lined with parchment paper, with the sealed side down. Beat the egg yolk with the 2 tablespoons of milk and brush each pastry with it.

11. Bake in a preheated oven at 180°C for about 35 minutes, until they turn golden.

12. Let them cool on a rack or you can enjoy them warm.

Why I make the recipe often

I make the pastries with quince jam because I can prepare them in advance for a few days. They are suitable for packing, do not harden quickly, and remain soft even after cooling. The dough is easy to work with, and the quince filling gives them a unique taste. You don’t have to eat them all on the first day.

Tips and variations

Tips

The dough should not be tough, even if it seems too soft initially.
If the butter is not soft enough, microwave it for 10-15 seconds.
The pastries won’t collapse much after baking if they have risen well.

Substitutions

You can use any thick jam, not just quince, as long as it’s not too runny.
Orange essence can be replaced with vanilla or lemon.
If you don’t have a leavening agent for yeast doughs, you can use dry yeast, but follow the instructions on the package.

Variations

You can add ground nuts over the jam if you want to change the texture.
Instead of jam, chocolate cream or poppy seed paste can also work, but it should be thick enough.

Serving ideas

They can be enjoyed plain, for breakfast or as a snack.
For packing, you can individually wrap them in parchment paper.
They are also good with yogurt on the side for an afternoon snack.

Frequently asked questions

How long should I let the dough rise if I use regular yeast?
If you use regular yeast, let it rise until it doubles in volume, usually 45-60 minutes.

Why does the jam leak during baking?
If you don’t seal the edges well when rolling, the jam may spill out. Try gently pushing the edges inward before rolling.

Can I freeze the pastries after baking?
Yes, they can be frozen. Let them cool completely, then wrap them in bags. When defrosting, you can put them in the oven for a few minutes.

What kind of flour is used?
White flour type 000, sifted before use.

Can I reduce the amount of sugar?
Yes, if you want less sweet pastries, you can reduce it by a tablespoon or two.

Nutritional values

Estimated per piece: 320-350 kcal (depending on the thickness of the dough and the amount of jam in each)
Protein: 6-7 g
Carbohydrates: 55-60 g
Fats: 9-10 g
These values are approximate, given the variations in jam used and the amount of filling per piece.

Storage and reheating

After cooling, they can be stored in a container with a lid or in a cloth bag at room temperature for up to 3 days. If you want to reheat them, put them in the oven for 2-3 minutes or in the microwave for 10-15 seconds. I do not recommend storing in the fridge, as the dough becomes harder. For longer periods, they can be frozen.

 Ingredients: For the dough: 1 egg + 1 egg white, 4 tablespoons sugar, 100 g butter (65% fat), 4 tablespoons oil, 300 ml milk, 750 g flour, 2 packets of yeast for dough (2x32 g), 1 teaspoon salt, orange essence. For the filling: 750 g quince jam. For brushing: 1 egg yolk, 2 tablespoons milk.

 Tags:  parziene with jam