Dessert
Parisian with quince jam
The first time I made these pastries with quince jam was after I saw how popular they are among home cooks. I tried the recipe to see if the dough really turns out so fluffy. I used a leavening agent for yeast doughs, and the result confirmed that it’s worth it. They are quite easy to make, have a pleasant taste, and in my experience, they are just as good even after they cool down.
RO: Pariziene cu gem de gutuiES: Parisién con mermelada de membrilloFR: Parisien avec de la confiture de coingDE: Pariser mit QuittenmarmeladeIT: Parigina con marmellata di mele cotognePL: Paryżanka z konfiturą z pigwyPT: Parisiense com geleia de marmeloTR: Ayva reçelli ParisliEL: Παριζιάνικη με μαρμελάδα κυδωνιούRU: Парижанка с айвовым вареньемZH: 巴黎人配榅桲果酱JA: クインスジャムを添えたパリジャンHI: क्विंस जैम के साथ पेरिसियन