Twisted / spun with quince jam and almond core

Twisted / spun with quince jam and almond core

A sweet, super fast and delicious!

  • dough puff pastry from Lynx approx. 800 g,
  • quince jam Panacris approx. 100 g,
  • almond sticks approx. 50 g,
  • powdered sugar.

Servings: 12

Preparation time: less than 30 minutes

RECIPE PREPARATION Twisted / spun with quince jam and almond core:

The puff pastry is left to thaw in the refrigerator. Spread on the work surface sprinkled with flour, cut with a rolling pin or knife into rectangles. Put a teaspoon of jam and almond sticks in the middle of each rectangle. Join the sides of the rectangle, twist, like a bow. Put them in the tray lined with parchment paper, put the baking tray in the preheated oven for approx. 20 minutes. Sprinkle powdered sugar over the twists while they are still hot. Good appetite!

Tips sites


walnut kernels can be used instead of almonds,


quince jam can be replaced with plum jam.

Assorted and sugar-free plum jam

We really like this assorted and sugar-free plum jam, and I make 3-4 series a year, because there are many varieties of plums that are more or less fragrant and it is worth preserving their aromas in various jams, sweeter or more sour, simple, with walnut kernels or almonds.

This time I prepared an assorted jam from three kinds of plums, picked from my in-laws' orchard.

Unfortunately, I do not know the name of plums, but I can detail them: some dark, more oval and very, very sweet, others dark, very large and round, and others lighter, large and round and slightly more sour.

They are table plums, or grafted, as the people say, and ripen in late July, early August, and this year, they seem to have been sweeter than ever.

A very fragrant jam came out and it only needed a small amount of sugar, but we let it be a little sourer, because that's how we like it.

I can say that I already made the inauguration for a cake, which turned out very good.

Servings: 16 jars (16 x 275 g)

[preparation title = & # 8221 Assorted and sugar-free plum jam recipe & # 8211 Preparation & # 8221]

Quince jam

There are many recipes that can be easily prepared. We will make the most delicious quince jam. Here are just to really make a delicacy, you need to remember a few important points:

  • Quinces can be stored in the refrigerator for up to 2 months, so you can buy them even when you do not have time to make jam immediately. Only fruits should be chosen evenly, with the skin intact. The gout with green spots and embarrassed skin will spoil quickly.
  • Cook as much as in the recipes. With long cooking quince does not soften, but it hardens and you risk getting candied fruit instead of jam.
  • In almost all recipes, the weight of the fruit exceeds the amount of sugar. Don't confuse - you have to peel the letter, remove the core, have quite a lot of waste.
  • Ripe fruits are smooth, but not completely ripe - covered with a pile.

With lemon

Apparently, why add lemon to quince jam? It's so sour! But when cooked, the fruits become not only soft but also sweet. Therefore, citric acid or other acid is present in almost any recipe for the most delicious jam.


To cook this delicacy, you will need:

You can add some cinnamon to the jam, but not everyone loves it. It happens that even family members cannot agree on the use of this spice. Part of the finished blockage before being packed in jars can be mixed with cinnamon and, so as not to be confused, write the lid.


Rinse the lemon, squeeze the peel on a fine grater, squeeze the juice.

Quince washes well. To remove the pile, if you bought the fruit is not fully ripe, use a brush or sponge with an abrasive coating. Peel a squash, grate it and squeeze the juice.

Cut the quince into pieces about 0.5 cm thick, sprinkle with lemon juice, add sugar, mix.

Put in a stainless steel or aluminum pan with a thick bottom. Fill the mixture with water, cover with a lid, put it on a low heat.

Advice! If you do not have thick-bottomed dishes, you can prepare the jam by placing the tray on the divider.

While the quince is boiling slightly, sterilize the jars, boil the lid.

Stir the blockage from time to time to prevent it from burning. In total, a quince should boil for about an hour and a half. Check the preparation level as follows: put a small syrup in a spoon and drip on a clean, dry plate. If the liquid does not spread - the jam is almost ready, no - continue cooking.

Towards the end, add the grated lemon wedge, mix well and continue cooking for another 5 minutes.

Prepack the thick aromatic jam into sterile jars. Some of them can be made with cinnamon. To do this, place the spices in the hot mass and shake well before placing in a bowl.

Cork cans, wrap them in an old blanket, and when they are cold, remove them for storage.

The resulting quince jam will be very thick.

With nuts

Any nuts can be added to the jam. Everyone will choose the most delicious recipe for themselves and will use peanuts, almonds, peanuts or even cashews. We'll make quince jam with nuts. Those who prefer almonds can find out the recipe by watching the video:


  • quince - 1 kg
  • sugar - 1 kg
  • lemon - 1 piece
  • water - 0, 5 l
  • nuts - 1 tbsp.


Cook the syrup in half the water and sugar.

Wash the quince thoroughly with a brush or a hard sponge. Remove it from the skin and core, but do not throw it away.

Cut the fruit into slices, cover with remaining water and simmer for 10 minutes.

Remove the water from the quince in a separate plate, pour the slices with syrup, pour the remaining sugar and let it drink for 3 hours.

Then put the jam jars on low heat, simmer for 15 minutes after boiling. Remove the bowl or bowl from the heat, allow to cool. Boil again, cool.

Wash the lemon and peel. Place the peel, peel and core of the fruit in a saucepan with liquid, where the quince was first cooked. Boil for 15 minutes and strain.

Cut the lemon pulp into small pieces, peel the walnuts and the partitions. They can be crushed or left as desired.

When the jam boils for the third time, pour the decoction of the peel, peel and core of the quince fruit. Add the walnuts and lemon pulp, mix well. Let it boil for 5 minutes, remove the heat and pack in sterile jars.

Cut them, heat them and, after cooling, remove them for storage.

Jam with a very thick syrup and boiled soft fruit is called jam. To prepare it, you can even take fish goose, green or damaged, the main thing being to cut and discard the damaged parts of the fruit.


We do not indicate the exact amount of liquid. Take it so much that the pieces of fruit are completely covered by it.


Wash the quince, remove the skin, remove the core, cut into small pieces.

Put the fruit in a large bowl, add water and simmer for 5 minutes. Then make a low heat, keep the quince on the stove for another 45 minutes, stirring constantly.

Drain, 1, 5 cups of liquid, return to a container to make jam.

Advice! The rest of the quince quince can be used for compote or tea.

Grind pieces of fruit with a blender. Add sugar, citric acid, put on low heat, boil with constant stirring for half an hour.

The preparation of the blockage is not checked as in the case of the blockage. The substance must not leak from the spoon and fall to pieces.

Pour the jam into sterile jars, tighten the lids, wrap them. After cooling, store in a cool place.

NOTE! At the end of cooking, you can add cinnamon or vanilla.


Confiture can be called the French brother of jam. This often happens by using thickeners - gelatin or agar-agar. In a cooked jam, the pieces remain intact, while the jam implies that they are completely melted. Quince itself contains a lot of pectin, and it is not necessary to add gelling agents to it.


To make jam, take:


The gut is washed well with a sponge or a stiff brush - the skin will still be useful for us. Remove the fruit, remove the core. Cut the fruit into small pieces and soak them in water with citric acid so that the quince does not darken.

Drain the waste with water, boil for 5 minutes. Strain, add sugar and boiling syrup.

Put the pieces of fruit there, put them on a low heat and cook until the quince is transparent.

It's important! The jam must be constantly stirred, but it cannot be done with a metal or wooden spoon, so as not to break the pieces. Contact and, from time to time, rotate the basin or pan.

When the syrup begins to gel and the pieces of fruit are evenly distributed in it, add citric acid, boil for another 3 minutes.

Wrap the jams in jars, roll them, warm. After cooling, store in a cool place for storage.

With pumpkin

Thanks to the pumpkin, quince jam will have a mild, slightly spicy taste. It will prove to be nothing and useful. Such jam will be happy to eat even those who can not stand the pumpkin in any form.


This recipe is prepared without water.


Wash the gut with a brush or carpet, peel, remove the middle part, cut into slices. Try to make the pieces the same.

Make the pumpkin cut the skin hard, remove the seeds, cut into ice-like plates.

Combine the ingredients, sprinkle with lemon juice and add sugar, cover with a clean thin cloth or gauze, let it sit for 12 hours to extract the juice.

Put dishes on high heat, stirring constantly, bring to a boil. Minimize the temperature and cook for half an hour. Don't forget to mix the jam lightly so that it doesn't burn.

NOTE! It is possible to add cinnamon or vanilla at the end of cooking, but we do not advise you to do this, the taste will be excellent.

Pour the jam into containers, cork, warm. Store after cooling in a cool place.

Crumbly cake with apple jam

The aroma of apricots together with walnuts make up a delicious dessert. This video will show you how to make an Apple Pie. Everyone loves a pie made with fresh apples, especially on Big Green Egg! Apple jam, Bacania Bucovinei, 200 grams & # 8211 eMAG. Recipe for fluffy pandispan leaves filled with apricot jam.

The simplest homemade cake. Scovergi recipes with jam or jam. The tender and fluffy scoops are the dessert of our childhood. Recipe for apple pie and leaves bought to prepare puff pastry with grated apples and apricot jam.

We need the following ingredients: For Sheets: -10 tablespoons sugar -10. Plum jam can also be replaced by hardened or grated apples. Apple pie and quince jam. Allow to cool, then powder with sugar and. Fasting apple pie This apple pie is actually another version of the fasting croissant recipe with walnuts and jam. I say another option because it has the same. CAKE WITH SHEETS, APPLES, GEM AND BEZEA!

Rumänische Rezepte Kuchen, Konditorei.

The recipe is really one of the simplest, because cooking takes place in one step, hair processing is minimized and to make tasty jam, you only need:

  1. The walls are washed, cut in half and freed from all unnecessary details: tails, seeds and peel.
  2. In a large bowl, half the pears are covered with sugar and leave for 6 hours.
  3. After this period, the pears should give the juice, which is poured into a separate container and heated to boiling.
  4. Place halves of pears, and after lowering the heat, boil for about an hour until the fruits get a certain transparency.
  5. After that, the finished blockages are immediately placed on the banks, tightly closed and shipped for storage in winter.

The recipes are empty for the winter in his garden

Tomatoes are prepared without vinegar, so their taste is almost as fresh and retains all their beneficial properties.

Strong tomatoes, wash, dry Pierce each fruit in 3-4 places with a toothpick around the stem to prevent the tomatoes from cracking and place them tightly in one-liter jars, which you must first wash and dry. No additional sterilization is required.

From the remaining tomatoes, prepare the juice. For this purpose, the right tomatoes wrinkled, shattered and lost their presentation. The juice can be made in two ways: mix in a blender or finely chop and rub through a sieve. In the resulting mass, add salt, sugar and set on fire. Put the cinnamon cabbage in a knot and put it in a pan. Boil the tomato mixture for 20 minutes, stirring. Then remove the knot with the spices, add the chopped garlic and bring to a boil.

Fill the tomatoes with juice. And here two options are possible:

• Pour the hot filling into jars, close with iron lids, put in a pot of water. Sterilize the tomatoes for 25-30 minutes and wrap immediately.

• Pour boiling water over the tomatoes, cover and leave for 10-15 minutes. Then drain the water, boil it and pour it again for 10-15 minutes (as when you pickle the tomatoes). Then drain the water again and finally fill the jars with boiling juice and wrap.

Turn the box upside down to check the tightness of the fastener, cover them with a blanket before cooling.

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Cookies glazed with chocolate and strawberries

Glazed cookies with chocolate & # 259 & # 537i and, a special, tasty dessert that we can prepare for special events or have it in a children's house, along with a glass of milk.

Photo: Chocolate glazed cookies & # 259 & # 537i c & # 259p & # 537uni & ndash Archive & # 259 City Publishing SRL

& Icirc & # 539i need for dough:
250 g margarine & # 259
100 g zah & # 259r brown
2 tablespoons liquid honey & # 259
1 or
2 g & # 259lbenu & # 537uri
1/2 tablespoon & # 539 & # 259 score & # 539i & # 537oar & # 259
250 g f & # 259in & # 259
150 g cornstarch
1 tablespoon of cocoa
a pinch of salt
& Icirc & # 539i need for meringue:
2 albu & # 537uri
a pinch of salt
50 g zah & # 259r
3 sachets of vanilla sugar
& Icirc & # 539i need for decor:
100 g of walnut kernel & # 259
c & acircteva c & # 259p & # 537uni mari
50 g dark chocolate & # 259 household
50 g white & # 259 white chocolate
Prepare the dough:
Margarine, at room temperature, cut it into cubes, then mix it with a pinch of salt, sugar and honey until you get a creamy mixture. Incorporate the egg and egg whites, then add the flour mixed with the starch, scallop and cocoa. Mix at maximum speed, then knead the dough and put it in cellophane and let it cool for 30 minutes.
Preg & # 259te & # 537ti bezeaua a & # 537a:
Mix the egg whites with a pinch of salt, then with the sugar and the vanilla sugar, until you get a strong meringue that you cool.
Between two sheets of cellophane, spread the dough from the refrigerator more evenly, in a layer 4-5 mm thick. Cut into a disk with a diameter of 4-5 cm, which you will place in a non-greased tray, slightly spaced. Grease them with meringue, and sprinkle on top of the walnut kernels fried. Bake the cookies on the right heat for about 10 minutes.
Decorate & # 537a:
After they have cooled, glaze the cookies with dark chocolate and melt them, and on top of that, place a half of the cake in a stream under running water. # 259 & # 537i & # 537terse u & # 537or cu un & # 537ervet). Above the tops of the white chocolate melts and melted chocolate. Let the cookies cool for a few minutes, stirring a little in the chocolate.

Re & # 539et & # 259 de Ani & # 537oara Ursan, loc. Cernavod & # 259, Constan County & # 539a

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