Quince turnover or chaussons

Quince paste turnovers/chaussons


Quince paste turnovers or chaussons has to be the easiest recipe of sweet turnovers. I only use leftover puff pastry dough to make this quick treat.

These quince paste turnovers can be served to satisfy a craving for a sweet bite but also served along some strong cheese such as blue cheese. They go well together if you omit the cinnamon.

Quince paste is a Spanish product sold in Northern Morocco. But you can also find it in Spanish shops (I found some in Notting Hill).

No quince paste? Make some quince preserve when they’re in season just like our Sephardic Moroccans do. Alternatively, you can perfectly use the Spanish Membrillo sold in packs.

No quince in sight? Use any thick jam but quince is majestic! So try to find it.

Serves 12 
Prep: 10 min – Baking: 15 -20 min

For the wrapping

  • 800 g cold all butter puff pastry (I use homemade puff or a croissant dough)
  • 1 egg yolk
For the filling
  • 400 g of quince paste or jam or preserve, shop bought or homemade, at room temperature
  • 1/2 tsp of cinnamon
Egg wash
  • 1 egg yolk
  • 1/2 tsp of milk or water


Preheat the oven at 220 degrees C.
Roll the cold dough in length and only 2 mm thin. Place a teaspoon of quince paste or a small but if quince preserve. Sprinkle cinnamon on top.
Smear the dough with egg yolk around each quince filling. Fold the dough on it and press to seal the edges of each half-moon.
Cut each turnover and place it on a baking tray covered with a baking sheet.
Egg wash, make patterns with a fork. Prick or make a hole in the middle to let the steam out during baking. Make sure the egg wash does not go over the edges or the dough won’t puff like in the picture.
Bake at 200 degrees until nicely golden.
Serve at room temperature, never hot or warm.

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