Yield: 8 servings

NGREDIENTS
3 cups (360gr) flour
3 teaspoons baking powder
Pinch of salt
5oz (150gr) softened butter
1/2 cup (100gr) sugar
Shredded lemon peel
1 egg
2 egg yolks
3 tablespoons milk
1 lb 2oz (500gr) quince jelly
1 egg yolk with 1 tablespoon of water to brush dough.


PREPARATION
In a small bowl, combine the egg, the egg yolks and the milk. Mix and set aside.

In a separate bowl, sift together the flour, the baking powder, and the salt. Incorporate the sugar and the shredded lemon peel.

Add the softened butter and incorporate it to the dry ingredients using a fork or a pastry blender.

Add the eggs and the milk and combine the ingredients until forming a soft dough without kneading.
Form a ball.

Wrap the dough with wrapping film and let it rest in the refrigerator for a few hours or until it is cold and firm. This will facilitate stretching and rolling it.

In a medium bowl, dissolve the quince jelly, previously cut into cubes, with 3 tablespoons of hot water (white wine can be used if desired). Stir until completely dissolved. It should have a creamy consistency.

Roll out 3/4 of the dough to a thickness of 1/5 inch (1/2cm) and cover a rectangular 9 x 10 inches (23 x26 cm approx.) mold, previously buttered and floured.

Fill in with the quince jelly and cover it with dough stripes in a criss-cross pattern.
Fold the edges over and inwards.

Brush the dough with the egg yolk mixture that was set aside.

Bake in a 350 degrees oven (180ºC) for 30 minutes or until golden brown.