Croustade with Quince and Prunes

This croustade, an enclosed pie with a rich, intensely flavored filling of quince and prunes, originates in the Languedoc, where it is subtitled en cabessal. The pastry, made of strudel-type dough, is brushed lavishly with melted butter and oil so that when it is curved into a coil it will not crack or break.

This croustade is beloved in the Languedoc for its special aroma and taste. Quince preserve (rather than jelly) is full of flavor and texture. The taste of quince is tan