Quince puff pastry squares with feta

Ingredients for 6 servings:

• 2 large quince(s), you should get 6 slices of 8-9 cm diameter
• 1 tbsp butter
• 150 ml apple juice
• 2 tbsp honey (acacia)
• 6 slice(s) puff pastry, squares 12×12 cm
• 150 g feta cheese
• 150 g sour cream
• salt and pepper
• Rosemary, chopped
• e.g. Herbs de Provence or Thyme

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

Grate the fluff from the quinces, wash them, and cut them into 1 cm thick slices. Cut out the core. Melt the butter in a pan and fry the quinces for 1 minute, then remove them. Add the apple juice and honey to the pan and sauté the quinces. They should already be slightly soft. Mix the feta with the sour cream and season with salt and pepper. Spread the mixture on the puff pastry sheets, leaving a small edge. Place a quince slice on each sheet of puff pastry. Sprinkle with rosemary. Another variation I like is adding the thyme to the cheese mixture and not sprinkling any herbs on top. Place the dough on a baking sheet lined with baking paper and bake in a preheated oven on the lowest rack at 220 degrees Celsius for about 15 minutes. I think meatballs with plenty of garlic go really well with it.