Made from quince and sugar, you’ll find a tasty little jar of quince paste in the jelly aisle. And while true bakers have earned the right to scoff at puff pastry, letting this staple do most of the work in this dish will leave you more time to sit back, relax and enjoy the rest of your toasty meal.
Heat the propane grill to medium indirect heat.
Unfold the puff pastry sheet and cut into 9 equal squares.
Place about 1 tablespoon quince paste in the center of each square.
Rotating the square so that it looks like a diamond, fold the east and west points over each other, and pinch to seal.
Brush the pastries with egg yolk and sprinkle with sugar.
Place the pastries so they dont touch on an un-greased disposable aluminum pan. Place the pan on the side of the grill without flames. Cook, covered, for 10 minutes.
Rotate the pan and cook for an additional 10 minutes, or until the pastry is golden brown and flaky.
Using a blender on medium-high speed, beat the milk and honey into the Mascarpone cheese.
Serve each pastry with a dollop of whipped Mascarpone on the side.
½ cup, plus 1 Tbsp., quince paste
1 egg yolk, lightly beaten
Turbinado sugar
1 Tbsp. whole milk
2 Tbsp. honey
8 oz. Mascarpone cheese
This article appears in Sep 1-30, 2011.