This recipe is actually a quince baklava`s spin off – it is the baklava`s inside baked in chunks.
Coming up with a name for those appeared to be a real problem. First the name came as “quince balls” which naturally kinda explain what they are. “Quince energy balls” was also circulating around, but then an enthusiastic friend made a cynical remark that those balls look quite “hairy”.
The name “Quince hairy balls” immediately stuck.
That`s when things began to get out of hand. In the next days serious questions began to pop up- like “who`s QUEEN”, “what balls” and WTF am I even talking about.
Trying a simple explanation that those are just QUINCE( you know) balls made out of SCRATCH only complicated things further.
So… A new approach for naming those bastards was urgently needed, into the direction obviously of simplifying it back to the core.
No sugar, no oil, no knead.
As the song goes:
“…No, no, no
You don`t love me
And I know now…”
Slow cold-fermentation in refrigerator creates an unbeatable flavor and gives up to 4 days to choose a convenient baking time. Also the dough is quite versatile- different breads like chiabata, focaccia, baguettes and mekitzi can be made with it.
To complicate a bit more one already complicated recipe is sometimes just too much. But adding some quince jam and dates to a baklava complicates it for me just about right.
Really hard to stop after the first piece, this light pie comes fully packed with awesome fruit flavors and gooshy chewiness you just don`t believe THIS can be part of the reality.
Even a very little taste should be given ONLY to highly disciplined individuals after assurances they can physically restrict themselves… From eating the whole goddamn thing. WHILE preparing to bake another one. I`ve seen it.
Many times I`ve seen it doing this to good, reasonable people. They are all lost now, don`t want to even look at a pumpkin pie again or whatever.
One last thing- the base layer of this recipe is really close to a TREASURE( so focus now and you`d better recognize)- unorthodox French pastry dough that is veeery easy to make and works for all kind of sweet or salty pies (thanks to David Lebovitz and Paule Caillat for providing that one).
Full power Bulgarian breakfast with pumpkin (or apples) and walnuts.
Usually it`s supposed to be crispy, but this one is a bit sensitive variation of the classic with added tahini, glazed with condensed milk and softened after bake with few drops of rose water.