HONEY IS HIGHLY REGARDED IN SPAIN. IT IS CONSIDERED TO BE A NATURAL PRODUCT THAT REFLECTS THE FLORA OF THE REGION, WITH SOME REGIONS PRODUCING HONEY THAT IS MORE HIGHLY PRIZED THAN OTHERS. THE HONEY FROM SIERRA DE FRANCIA USED TO BE MADE FROM HONEYCOMB COLLECTED FROM HIVES MADE IN HOLLOW LOGS. HONEY WAS ONE OF THE AREA’S FEW PRODUCTS AND WAS TRADED FOR GOODS AT THE NEARBY CITY OF SALAMANCA. SPANISH HONEY IS MUCH MORE HEADY AND FLORAL THAN AUSTRALIAN HONEY — OUR LEATHERWOOD HONEY IS PERHAPS CLOSEST IN FLAVOUR TO SPANISH FOREST HONEY. THESE LITTLE PASTRIES, FILLED WITH GOLDEN QUINCE AND RICOTTA CHEESE FLAVOURED WITH CINNAMON AND HONEY, ARE LOVELY AND SWEET AND BEST SERVED WARM.
Peel and core the quinces and cut each into eight wedges. Place in a baking dish with the calvados, sugar, cinnamon stick, half the lemon zest and
Meanwhile, for the empanadilla dough, sift the flour into a bowl, add the sugar and a pinch of salt and combine well. Dissolve the yeast in the warm milk and add to the flour with the butter and
Remove the cooled quince from the poaching liquid and cut into slices
Reheat the oven to 180°C (350°F/Gas 4).
Cut the empanadilla dough into 12 equal portions. Roll out each ball on a lightly floured surface into a
Dust with icing sugar while still hot and serve warm.
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