Middle Eastern Sweets Middle EasternEasy

Ramadan Iftar Spread: Quince Paste Leather with Walnut and Almond

Name: Ramadan Iftar Spread: Quince Paste Leather with Walnut and Almond
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 24 servings
Cuisine: Middle Eastern
Ingredients: 1 lb (450 g) quince paste (membrillo or homemade), cold, cut into rough chunks; ⅓ cup (100 ml) honey (raw or mild wildflower), at room temperature; 2 tbsp (30 ml) fresh lemon juice; 1 cup (120 g) walnuts (raw or lightly toasted), coarsely chopped; ¾ cup (90 g) raw almonds or blanched almonds, coarsely chopped; ½ tsp (2½ g) ground cinnamon; ¼ tsp (½ g) ground cardamom (optional); ⅛ tsp (0.6 ml) fine sea salt; ¼ cup (30 g) unsalted pistachios, finely chopped (for topping), finely chopped (optional)

From the MyKitchenBank Kitchen

A traditional Middle Eastern fruit leather made from quince paste, studded with toasted walnuts and almonds, sweetened with honey and brightened with lemon. This chewy, jewel-like sweet is perfect for Iftar, the meal breaking the Ramadan fast. It's naturally satisfying, gently spiced, and energy-boosting—ideal for replenishing after a long day of fasting.

Prep: 20 min
Cook: 35 min
Wait: 4 hr
Total: 4 hr 55 min
Makes: 24 pieces (1 sheet, cut into 2×3-inch squares)

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Steps

Before you start

Preheat oven to 325°F (160°C)
Line a 9×13-inch (23×33 cm) rimmed baking sheet with parchment paper, leaving a slight overhang on two sides
Toast walnuts and almonds ahead if you prefer deeper flavor, or use them raw
Have a rubber spatula and measuring cups ready

1
Warm the quince and honey
- In a small saucepan over medium-low heat, combine the quince paste chunks and honey.
- Stir frequently with a wooden spoon or heat-resistant spatula, breaking up the quince paste as it softens, about 8–10 minutes.
- The mixture will become smooth and uniform.
- Do not let it bubble vigorously; keep the heat gentle so the honey doesn't caramelize.
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Ready when: Quince paste is completely smooth and uniform, no chunks remain
Tip: If the mixture is very thick and stiff, warm it just enough to become pliable; overheating will darken the color and affect the final texture.
2
Add lemon and spices
- Remove the saucepan from heat and stir in lemon juice, ground cinnamon, ground cardamom (if using), and sea salt.
- Mix thoroughly until the spices are evenly distributed and no streaks remain.
- The mixture should smell fragrant and slightly tangy.
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Ready when: Lemon juice and spices are fully incorporated with no visible streaks
Tip: Stir quickly to avoid the mixture cooling and thickening while you work; if it does cool, gently reheat for 30 seconds.
3
Fold in nuts
- Add the chopped walnuts and almonds to the warm quince mixture.
- Using a rubber spatula, fold them in gently but thoroughly until the nuts are evenly distributed throughout.
- The mixture will be thick and sticky.
- Work quickly while it is still warm and pliable.
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Ready when: Walnuts and almonds are evenly distributed with no nut pockets
Tip: If the mixture cools too much and becomes hard to fold, warm it briefly over very low heat for 15–20 seconds.
4
Spread on prepared sheet
- Transfer the warm mixture to the prepared 9×13-inch baking sheet.
- Using a rubber spatula, spread it into an even layer, about 0.5 inch thick, pressing it into the corners and smoothing the top.
- The spread should reach nearly to the edges.
- If using pistachios, sprinkle them evenly over the top and press gently so they adhere.
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Ready when: Mixture is spread in an even, 0.5-inch-thick layer with a smooth top
Tip: Wet your spatula slightly if the mixture sticks; a damp tool helps smooth without tearing.
5
Dry in the ovenOven 325°F / 165°C
- Place the baking sheet in a preheated 325°F (160°C) oven.
- Bake for 25–35 minutes, until the surface is dry and slightly firm to the touch but still pliable underneath.
- The leather should not brown significantly; it should remain a deep burgundy or rust color.
- The edges may look slightly darker.
- Avoid opening the oven frequently, as it can affect even drying.
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Ready when: Surface is dry and matte, slightly firm to touch, with no wet spots or shine
Tip: If your oven runs hot, keep the temperature closer to 300°F (150°C) to prevent the edges from darkening too quickly.
6
Cool completely
- Remove the baking sheet from the oven and let it cool at room temperature on a wire rack or trivet until the leather is completely cool, about 2–3 hours.
- This cooling time is crucial: the leather will continue to firm up as it cools, making it easier to cut.
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Ready when: Leather is completely cool and firm, no warmth to the touch
Tip: Do not try to cut the leather while warm; it will tear and be difficult to separate from the parchment.
7
Cut into pieces
- Once cooled, remove the parchment overhang to lift the entire leather sheet onto a cutting board.
- Using a sharp, lightly oiled knife, cut the leather into 24 pieces, roughly 2 inches wide by 3 inches long (5×7.5 cm).
- Wipe the blade between cuts to prevent sticking.
- The pieces should be chewy and slightly firm, not hard or brittle.
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Ready when: Leather is cut cleanly into 24 uniform pieces
Tip: If the leather is too sticky to cut, let it rest in a cool spot for 30 minutes longer, or refrigerate for 15 minutes before cutting.
8
Optional: dust with confectioners' sugar
- If desired, dust the cut pieces with a fine layer of confectioners' sugar or powdered sugar for a traditional presentation.
- This also prevents them from sticking to one another during storage.
- Place pieces on a platter, dust side up, and let the sugar set for 5 minutes before serving.
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Ready when: All pieces are lightly dusted and sugar is dry to the touch

Good to know

Tips

For a deeper, more concentrated quince flavor, start with homemade quince paste (cook peeled, chopped quince with sugar and lemon until thick, about 45 minutes) rather than store-bought membrillo.
Toast the walnuts and almonds lightly in a dry pan over medium heat for 3–5 minutes before chopping for enhanced nuttiness and crunch, but cool them completely before folding in.
If you live in a humid climate, the leather may take slightly longer to dry. Prop the oven door open 1–2 inches during baking to allow moisture to escape, or increase the time by 5–10 minutes.
This leather is deeply satisfying and energy-dense, making it ideal for Iftar. A single piece (about 0.75 oz / 21 g) provides natural sugars, fiber, and protein from the nuts—perfect for beginning your evening meal after fasting.

Make ahead

Make the quince leather up to 2 weeks ahead: prepare through step 6 (cutting), then store in an airtight container. It actually improves over a day or two as flavors meld. Dust with powdered sugar just before serving.

Storage & reheating

Room temperature (airtight container, parchment between layers): up to 3 weeks. Refrigerator (airtight container): up to 1 month; no reheating needed. Freezer (in freezer-safe container, parchment between layers): up to 3 months; thaw at room temperature for 1 hour before serving. Once dusted with powdered sugar, consume within 2 days for best appearance.

Substitutions

quince paste (membrillo or homemade) → apple paste or homemade apple-quince blend (use 12 oz / 340 g apples simmered down with 2 oz / 60 g quince paste for a lighter, tangier result). Pure quince gives the deepest, most traditional flavor and color; apple is milder and lighter in hue. Increase lemon juice by 1 tbsp if using pure apple.
honey (raw or mild wildflower) → date syrup or pomegranate molasses (2 tbsp for a deeper, more tart flavor) mixed with 2 tbsp water. Both are traditional Middle Eastern sweeteners. Date syrup will make the leather slightly darker and softer; pomegranate molasses adds an elegant tang.
walnuts (raw or lightly toasted) → pistachios or pumpkin seeds (pepitas). Pistachios are more authentic to some Middle Eastern regions; pumpkin seeds give a lighter, earthier flavor.
raw almonds or blanched almonds → hazelnuts or sunflower seeds. Hazelnuts add richness; sunflower seeds are a lighter, more neutral alternative if nuts are unavailable.