Quince panellets

Autumn is the season for chestnuts, sweet potatoes, and... panellets! At home, we've dared to make some delicious panellets filled with quince that will add a surprise factor to anyone who tries them.

INGREDIENTS:

For the dough:

· 250 g ground almonds or almond flour

· 1 medium-sized roasted sweet potato

· 2 tablespoons Cal Valls agave syrup

· Lemon zest

· 1 egg (separate the white from the yolk)

For the filling:

· 100 g Cal Valls quince paste

PREPARATION:

1- In a bowl, combine the ingredients for the dough (except the yolk) and mix them. Pour it onto a flat surface and finish mixing.

2- Shape it into a ball, divide it into 4 parts, and roll them into logs with your hands. Wrap them in plastic wrap and let them rest in the refrigerator for 24 hours.

3- Place a log between parchment paper and flatten it with a rolling pin. Cut the quince paste into strips* and place them in the center of the dough. Carefully close it and cut it into pieces about 4 cm long. Repeat the process, and brush with the egg yolk.*

4- Place them on a baking sheet lined with parchment paper in the oven at 220 degrees for about 10 minutes (5 minutes baking on the bottom and 5 minutes on the top).

*With the leftover dough, you can make balls and sprinkle them with coconut or your favorite topping.

*You can give them a crunchy effect by brushing them with oil and coating them with sliced almonds.

Enjoy your meal!

We hope you enjoy this quince panellets recipe. If you'd like to share the result with us, upload a photo to your social networks and tag us at @calvalls.eco.