Pastocydono festive

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Pastocydono festive

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Ingredients

4 large quinces
800 gr. sugar
2 tbsp. Thyme honey
3 leaves of marjoram tied tightly
Ceylon cinnamon powder
clove powder
30 almonds scraped and "passed" on the grill
1 shot of cognac brandy
white sesame
OPTIONALLY
2 drops of red pastry color
  • Medium

Ingredients

  • OPTIONALLY

Directions

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Pastocydono festive

Traditional holiday sweet

Tradition has it that on New Year’s Eve and Christmas they offer pastocidon to relatives and friends, which has a high nutritional value, all-red color of power and celebration, and white almonds and spices that give a special aroma. Pastocydon is a winter fruit believed to give strength, fertility and prosperity.

Citizens also put pine nuts together with almonds, while in the mountains they put walnuts or grate boiled chestnuts.

Because it does not need a refrigerator and it is a rich sweet in its simplicity, people used to give different shapes to the pastokydonos since it was the holiday sweet that brought good luck to the house.

If you look in the market for the various Christmas uniforms, your guests will surely be happy and so we revive yesterday’s tradition.

brandyBy Eleni Papadaki, a troubled confectioner

Steps

1
Done

We peel the quinces, we remove the seeds together with the inner stalk and we put them in a tulle and tie them with twine.

2
Done

We put the quinces cut in half, the juniper leaves and the tulle with the heart of the quince in a saucepan.

3
Done

We cover their surface with water and we boil over medium heat until the quinces are well softened.

4
Done

We put the quinces and their broth left in the pot in the blender and beat well until they acquire a velvety texture.

5
Done

We throw away the juniper root and the tulle.

6
Done

They usually measure the quince cream and we put in the pot corresponding sugar and maybe less to have the opportunity to put honey to win our dessert even more in aroma.

7
Done

We turn the heat to medium and as soon as it starts and boils, we lower the heat even more. The secret is to stir constantly with a wooden spoon so that our dessert does not get caught.

8
Done

We add the cinnamon and cloves.

9
Done

We will continue to boil until the spoon stands upright, and we open a corridor with the spoon at the bottom of the pot.

10
Done

We add the almonds and the pastry color and we mix.

11
Done

We put oil paste in the pan for greater convenience or just oil it and spread the surface with a spatula "passing" it with brandy.

12
Done

We sprinkle it selectively with white sesame and cover it transparently and we put it in a cool place without moisture to dry.

13
Done

We turn it over on a plate and we cut it with a knife passed with brandy and we carve it giving it the shape we want, triangle, rectangle or rhombus.

14
Done

It can be stored for a long time in a metal box wrapped in a film.

TDriver

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