Preparation:

Heat the oven to 200º.

2. Next, unroll the pastry sheet over the worktop.

3. Cut it into 10 cm (approx.) squares and move them apart.

4. Cut the quince slices into pieces that are 10 cm long/4 cm wide and place them diagonally (from one end to the other) across the squares.

5. Then, fold the the two remaining sides over the quince. Brush the whole of the surface with beaten egg.

6. Lastly, add the slivered almonds and sprinkle the sugar over the 'foulards'. Place them on a tray or baking sheet with baking paper to stop them sticking (if you have no baking paper, grease the sheet with oil).

7. Place them in a hot oven for about 10 to 12 minutes or until they turn golden.

8. Let them cool and then try them.