Method:
Makes 6 to 8 portions
Preparation Time 1 hour
Oven Temperature 180°C
Baking Time 20 minutes
Filling
- 2 kg quinces, wiped clean and cut into slices
- 375ml sugar
- 7ml ground cinnamon
- 7ml ground cloves
- 5ml vanilla essence
- 10ml Grand Marnier
- 10ml butter
- water
Crumb Mixture
- 200ml sugar
- 500ml fresh breadcrumbs
1 Preheat the oven. Arrange the quince slices in a baking dish. Mix the remaining filling ingredients and sprinkle them over the top. Add about a cup of water and cover with aluminium foil. Bake for about 45 to 60 minutes until soft, depending on how thick the quince slices are. Test to see if the quinces are ready by pressing the point of a knife into them. Allow them to cool.
2 Mix all the ingredients for the crumb mixture. Brush each phyllo pastry sheet with melted butter and sprinkle some of the crumb mixture over it. Stack the sheets on top of one another. Spoon the cooled filling on top of the phyllo pastry and roll up like a Swiss roll, with the sides folded inwards so that the filling cannot fall out. Place on a baking sheet and brush the top with melted butter. Bake for about 20 minutes until golden brown. Cut into thick slices and serve warm.
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