Panellets are cupcakes ready to eat individually. This traditional dessert from Catalonia, however, has become increasingly popular in other communities. For this reason, when coming into contact with new points of view and places, traditional recipes end up becoming new revisions of the classic.
This is always a good idea, since panellets now offer a wide range of flavors. One of the most surprising, in fact, are the
quince panellets .
Quince panellets are made with almond flour, like all other flours, which can be bought in specialized stores or made at home. You simply have to obtain peeled and toasted almonds and chop them until you get a fine powder.
Icing sugar is usually added to this almond flour, which can also be easily made at home by mixing very finely ground white sugar with corn starch, a natural anti-caking agent. When this reaches an ideal consistency, along with the egg and water, it should be left to rest. Finally, the quince is added, either in pieces or balls, or to the rested dough.
Below we explain, in steps,
how to get perfect quince panellets .
Ingredients:
Marzipan:
- 250 g almond flour
- 250 g icing sugar
- 1 egg
- A few drops of lemon essence
To decorate:
- Handmade quince Casa Perris
- Icing sugar for coating
Elaboration:
- Mix the almond flour with the icing sugar, lemon essence and egg until you get a compact marzipan dough.
- Wrap the marzipan with plastic wrap and leave it in the refrigerator for 12 hours.
- Roll out the marzipan into a rectangle on a surface sprinkled with icing sugar.
- Place quince strips in the center and roll to form a churro. Coat with icing sugar.
- Cut pieces of the same size (about 35) and place them on a baking tray covered with aluminum or baking paper.
- Bake for about 7 minutes at 220ºC.
