Quince jam pie

I start making this quince jam pie when I crave something sweet but not too complicated. I like that the dough rolls out thin and doesn't require hard-to-find ingredients. I've made it several times, especially when there's a big jar of jam sitting on the shelf. It's not the quickest dessert, but it doesn't demand too much of you.

Quick Info

Total time: about 2 hours
Preparation time: 30-40 minutes
Baking time: about 40-50 minutes (depending on the oven)
Servings: 6-8
Difficulty: medium
Recipe type: homemade pie, seasonal dessert

Ingredients

For the dough:
- 500 g wheat flour
- 100 g creamy yogurt
- 1 cube of fresh yeast (about 25 g)
- 1 tablespoon sugar
- a pinch of salt
- 50 g butter
- 1 egg
- (optional) essences – if you want, but they are not essential

For the filling:
- 1 jar of 800 g quince jam
- 4 teaspoons fresh lemon juice
- a pinch of nutmeg
- 1/2 teaspoon ground cinnamon

For finishing:
- 1 egg (for brushing)
- 50 g butter (for brushing the rolls)
- 50 g butter (for greasing the pan)
- vanilla sugar (for dusting at the end)

Preparation method

1. Start with the dough. Put the flour in a large bowl. Make a small well in the middle and add the crumbled yeast, one tablespoon of sugar, and a little warm milk if you need to dissolve the yeast (sometimes it's not necessary, depending on how moist the yogurt is). Let it sit for about 5-10 minutes to start bubbling.

2. Add the egg, yogurt, salt, and melted (but cooled) butter. Mix everything and start kneading until it becomes elastic. The dough should be smooth and fairly easy to work with, not sticky. If needed, add a little more flour along the way.

3. Cover the dough and let it rise in a warm place until it doubles in size. This usually takes about 30 minutes, but it also depends on the kitchen temperature.

4. Once the dough has risen, divide it into 6 equal pieces. On a floured surface, roll each piece into a thin sheet.

5. Spread quince jam on each sheet, evenly distributing it. Don't overdo the thickness of the layer to avoid it leaking when rolling.

6. Sprinkle cinnamon, nutmeg, and drizzle lemon juice over the jam. Don't skip the spices; they give a distinct flavor.

7. Roll each sheet, not too tightly, so the filling doesn't spill out at the ends. Try to seal the edges as best as you can.

8. Prepare the pan: grease the entire surface, including the sides, with 50 g of butter.

9. Place the rolls in the pan, leaving a little space between them. Brush each with the beaten egg mixed with a little yogurt or just egg, then melt the remaining butter and brush with it if you want a shinier crust.

10. Put the pan in the oven at a moderate heat (180°C) until the rolls are lightly browned. It takes about 40-50 minutes, but it's good to check after half an hour.

11. Remove the pie from the oven and let it cool a bit, then dust generously with vanilla sugar.

Why I make this recipe often

The dough comes out soft, and the quince jam combined with the spices has a clear taste, not overly sweet. It keeps well for a day or two. The pie is good warm or at room temperature. It's a good option when I have excess jam and don't want overly elaborate desserts.

Tips and variations

Tips

- If the dough is too tough, add another tablespoon of yogurt.
- Don't put too much jam; otherwise, it will leak.
- Roll the sheets as thin as you can without tearing them.

Substitutions

- You can use another type of thicker jam, but the taste will change.
- If you don't have yogurt, sour cream works too, but it changes the texture of the dough.

Variations

- You can add chopped nuts over the jam.
- For a more intense flavor, add a little rum or vanilla to the dough.

Serving ideas

Serve dusted with vanilla sugar, plain, with tea or coffee. It also goes well with a glass of milk if you prefer.

Frequently asked questions

1. Can I make the dough with dry yeast?
Yes, use 7 g of dry yeast instead of the fresh cube. Mix it directly with the flour.

2. If I don't have quince jam, can I use something else?
Yes, it can be replaced with another thick jam, but the flavor will be different.

3. How do I know the pie is baked?
Check that it is browned on top and smells pleasant. If in doubt, gently lift a roll – it shouldn't be raw dough underneath.

4. Can it be frozen?
I do not recommend freezing; the texture becomes soggy upon thawing.

5. What can I brush the rolls with if I don't want egg?
You can use just melted butter, but the crust won't be as shiny.

Nutritional values

Estimate for one serving (out of 8):
- Calories: approximately 340 kcal
- Carbohydrates: 55-60 g
- Protein: 6-7 g
- Fat: 9-10 g

These are approximate values. The jam brings quite a bit of sugar, and the amount of fat depends on how much butter and egg you use for brushing.

Storage and reheating

The pie can be stored covered at room temperature for up to two days. It is better on the first day but remains tender afterward. If you want to reheat it, a few minutes in the oven at low temperature helps. I do not recommend the microwave – it makes the crust too soft.

 Ingredients: For the dough we need: 500 g of wheat flour, 100 g of creamy yogurt, a cube of yeast, a tablespoon of sugar, a pinch of salt, 50 g of butter, one egg, optional: essences. For the filling we need: a 800 g jar of quince jam, 4 teaspoons of fresh lemon juice, a pinch of nutmeg, 1/2 teaspoon of ground cinnamon. Additionally, we need: 1 egg and 50 g of butter to brush the rolls, 50 g of butter for greasing the tray, vanilla sugar for dusting.

 Tags:  quince jam pie