Ever since I’ve discovered sweetened condensed milk dough in this blog, I’ve been experimenting with it. I like the easiness of its preparation and of rolling it, and the fact that it keeps its shape well while baking.
The cookie-like texture and subtle sweetness are also a big factor in using it again, as it can be used in different ways. Both the filled cookies and the mini tarts I’ve made with it, were a great success, and a good motivation to try it in a new way.
This time, I wanted to shape the cookies in a different way, and use my homemade quince paste as a filling, but, by the time I was about to work on it, the small amount of it I’ve made this year was gone… However, I’ve soon found a good quality Spanish quince paste at the store, and decided it would work well enough. The experiment worked very well, as you can see from the photos. The combination of the tasty dough and the perfumed, brightly colored, quince paste filling, was simply perfect.
These addictive cookies, which were inspired by East European cookies, make a great snack on their own, or, even better, when served with a hot beverage on a cold day. Try them and enjoy.
* The cookies will keep, in an airtight container, separated with wax paper, for up to a week. They can also be frozen for up to a month.
* Any other fruit paste or thick jam can be used instead of the quince paste.
Makes: about 70 cookies
Prep time: 30 minutes
Chilling time: 30 minutes and up to overnight
Baking time: 13-15 minutes
For the dough:
1 L egg, at room temperature
½ cup sweetened condensed milk
1½ cups flour
½ tsp baking powder
¼ tsp salt
For the filling:
11.6 oz/330 grams (see notes)
For the egg wash:
1 egg yolk, mixed with 2 tsp water
1. The dough: in a medium bowl, whisk together the egg and condensed milk. Add the flour, baking powder and salt, and mix with a spatula (the dough is quite sticky at first). Knead briefly, adding a bit of flour if needed, and wrap with wax paper. Refrigerate for at least 30 minutes and up to overnight (which is what I did).
2. When ready to bake, bring the dough to room temperature. Preheat the oven to 340F (170C). Line two cookie sheet pans with baking paper. Cut the quince paste into small rectangular pieces.
3. Divide the dough into four equal portions. Roll each portion, on a lightly floured working space, to thickness of about 1/8” (0.3cm). Using a 2” (5cm) square shaped cookie cutter, cut out squares from each portion. Place a piece of the quince paste in the center, and gently fold two corners towards the center, partially covering the paste. Place in the pan and repeat with the rest of the dough and paste. Brush with egg wash.
4. Bake for about 13-15 minutes, until the dough is lightly golden. Transfer to a rack, to cool to room temperature before serving.