Thursday, 12 September 2013

Quince and Camembert flatbreads

The letter for this months alpha bakes is 'Q'. A tricky one perhaps but I knew immediately what I wanted to bake. I have had my eye on these little flatbreads for a while.

They contain quince paste, which I believe you can get all year round so no waiting for quince's to come into season.

These are a Paul Hollywood recipe and can be found here

A few notes.

1) I halved the recipe for the two of us.

2)We had some the day I made the dough, and some the next day and some the next! The dough kept really well wrapped up tight in clingfilm in the fridge.

3)Three I did no read properly and put in all the water at once. I do not think it made a blind but of difference apart from it was crazily messy to begin with.

These taste amazing, honestly they are my favourite flatbreads to date. Considering that Camembert has a pretty strong flavour I wondered if it would overpower the quince. I need not have worried the flavours balance beautifully. The texture of these flatbreads is lovely and soft, maybe because the dough is wet, maybe from melty cheese, either way it is very very  good.


  1. oooh I like the sound of this. Great entry for AlphaBakes!

  2. I love cheese and something sharp to accompany it – in fact I’m sure I’ve seen quince jelly on a cheeseboard before – so these flatbreads are a great way to combine the two flavours. Thanks for entering Alphabakes!