Eccles Cakes

Name: Eccles Cakes
Ingredients: 2 tbsp butter; 2/3 cup currants; 1 oz candied orange peel; 1/4 cup dark brown sugar; 1 None lemon, zested; 1 pinch ground nutmeg; 1 pinch ground cinnamon; 1 pinch ground cloves; 11.5 oz puff pastry, left at room temperature for 10 mins; 1 None egg white, lightly beaten; 1 tbsp granulated sugar

11 ingredients

2 steps

Ingredients

2 tbsp butter
2/3 cup currants
1 oz candied orange peel
1/4 cup dark brown sugar
1 None lemon, zested
1 pinch ground nutmeg
1 pinch ground cinnamon
1 pinch ground cloves
11.5 oz puff pastry, left at room temperature for 10 mins
1 None egg white, lightly beaten
1 tbsp granulated sugar

Directions

1

Preheat oven to 425°F. Line a baking tray with parchment paper. In a small saucepan, melt butter then remove from heat and add currants, candied orange peel, brown sugar, lemon zest, nutmeg, cinnamon and cloves.
2

Unroll puff pastry onto a floured work surface and cut out eight 4 inch discs. Distribute currant mixture between center of discs, leaving a 1 inch margin around edges. Brush edges with egg white and fold over filling, pressing edges together. Lay fold-side down on baking sheet. Roll a rolling pin carefully over each cake to flatten slightly. Brush with egg white and sprinkle with granulated sugar. Slash each cake 3 times with a knife and bake for 15 mins. Allow to cool on a wire rack. Serve warm or cold.