at least an hour or until doubled in size.
start preparing the quince when the dough is just about ready to use. quarter, core then peel, and cut the fruit into thin slices. place the slices in a bowl and toss in the vanilla bean paste, mixing it through as much as possible. set aside.
divide the dough in two (one slightly larger than the other) and collect the larger portion with well-oiled hands and stretch it onto a well oiled tray (on a sheet of baking paper on the tray if you like), and stretch it out as much as possible to a square using your fingers. mine measured approximately 22 