Quince Paste (Kydonopasto) – Traditional Greek Sweet

This Greek quince paste (Kydonopasto) is a classic traditional dessert made with fresh quinces, sugar, and aromatic spices like cinnamon, clove, and anise. It’s thick, chewy, and glossy — similar to fruit jelly — and often decorated with almonds. Served in small cubes, it’s the perfect bite-size sweet with coffee or as a gift during the holidays.

Quince Paste (Kydonopasto) – Traditional Greek Sweet

Recipe by George Zolis

5.0 from 1 vote

Course: DessertCuisine: GreekDifficulty: Easy

Servings

27

servings

Prep time

45

minutes

Cooking time

1

hour 

30

minutes

Calories

150

kcal

Total time

2

hours 

15

minutes

Traditional Greek quince paste with almonds, cinnamon, and vanilla. A rich, aromatic sweet treat made with fresh quinces — a symbol of Greek autumn.

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Ingredients

Metric US

• 2 kg 4.4 lb Quinces (1.5 kg cooked and peeled)

• 1.4 kg 7 Sugar (can reduce by up to 300 g)

• 3 3 Vanilla Capsules

• Juice of 1-2 Lemons

• 1 1 Cinnamon Stick

• 1 1/2 tsp 1 1/2 tsp Anise Seeds

• 10 10 Cloves

• 200 g 7 oz Blanched Almonds

Recipe directions

• In a large bowl with cold water, add the juice of half a lemon.
• Peel and core the quinces (keep the peels and cores).
• Place the peels and cores in cheesecloth along with cloves, cinnamon stick, and anise seeds; tie into a pouch.
• Cut the quinces into small pieces and place them in the bowl to prevent browning.
• Transfer the quinces and the spice pouch into a pot, add enough water to cover, and simmer for 30–35 minutes until soft.
• In another bowl, soak the almonds in hot water for 1–2 minutes, then peel them.
• Remove the quinces from the pot and mash them into a smooth purée.
• Return the purée to the pot, add sugar, and cook over medium heat, stirring constantly.
• Once it starts boiling, reduce heat and stir for about 10 minutes until thick and deep-colored.
• Add vanilla and lemon juice; cook for 2 more minutes.
• Spread the mixture evenly on a baking tray lined with parchment paper.
• Bake at 100°C (210°F) with fan for 1–2 hours, until dry and firm.
• Decorate with almonds and let cool completely before slicing.

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A Traditional Greek Sweet from Autumn’s Finest Fruit

Kydonopasto, or Greek quince paste, is one of the most beloved traditional sweets of Greece. Made with ripe quinces, sugar, and aromatic spices, it transforms this humble fruit into a jewel-toned delicacy that’s both chewy and fragrant.

The recipe dates back generations and is often prepared in autumn when quinces are at their peak. The combination of cinnamon, clove, and anise infuses the paste with a rich aroma, while a hint of lemon juice adds balance and preserves its beautiful ruby color.

How to Get the Perfect Texture

• Boil the quinces until they’re soft and mashable.
• Stir constantly once you add the sugar — this prevents sticking and burning.
• Bake slowly to remove excess moisture and achieve that classic firm, sliceable texture.

Serving & Storage

Once cooled, cut the quince paste into small cubes or rectangles. Traditionally, it’s decorated with almonds and served with coffee or after meals. Store in airtight containers, layered with parchment paper, and it will last for months — even improving with time.

Sweet, fragrant, and beautifully old-fashioned, this Greek quince paste is a delicious way to preserve the flavors of autumn in every bite.