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1
Special equipment: a pastry brush.
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2
Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
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3
Melt 2 tablespoons of the butter in a large skillet over medium-high heat until it starts to brown.
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4
Add the quince and cook, stirring occasionally, until slightly softened and nicely browned in spots, 3 to 4 minutes.
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5
Add the sugar and 1/4 cup water, bring to a simmer, and cook, stirring occasionally, until the liquid is syrupy and the quince is tender, 4 to 5 minutes more.
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6
Stir in the salt.
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7
Transfer the mixture to a metal bowl and refrigerate to cool, about 10 minutes.
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8
Fill a small bowl with water.
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9
Dice the remaining 4 tablespoons cold butter into bits and fold it into the fruit.
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10
Dust a cutting board with flour and roll out the puff pastry to a 12-inch square.
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11
Cut into 4 6-inch squares.
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12
Brush the edges of one of the pastry squares with water.
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13
Spoon 1/2 cup of the filling into the center of the square and spread it out a bit towards 2 opposite corners.
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14
Fold the dough diagonally over the filling to make a triangle and seal by pressing the edges with a fork.
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15
Transfer to the prepared baking sheet.
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16
Repeat with the remaining pastry squares and filling.
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17
Arrange the turnovers 2-inches apart.
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18
Make 2 or 3 vents in the top of each turnover with a sharp knife, using the tip to open the vents to expose the fruit (this will prevent the vents from closing in the oven).
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19
If your kitchen is very hot, pop each turnover in the freezer while you work and cut vents them when they are chilled.
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20
You can fill and freeze the turnovers for up to 5 days before baking; add an additional 5 minutes to the baking time.
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21
Bake the turnovers until deep golden brown, 18 to 22 minutes, rotating the pan after 10 minutes.
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22
Place the pan on a rack and let the turnovers cool for 5 minutes before serving.
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23
The turnovers can also be served at room temperature.
