Eccles Cakes

Eccles cakes are named after a town in Lancashire, England. These small puff pastry cakes are filled with currants, mixed fruit peel, and spices.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 268 Calories

Ingredients

• 1 cup dried currants
• 2 tablespoons unsalted butter
• 2 tablespoons chopped candied mixed fruit peel
• 1 large egg white, beaten
• 0.5 (17.5 ounce) package frozen puff pastry, thawed
• 0.75 cup demerara sugar
• 0.25 cup white sugar for decoration
• 0.75 teaspoon mixed spice

Recipe Instructions

Step 1

Bake in the preheated oven until golden brown, about 15 minutes.

Step 2

Preheat the oven to 425 degrees F (220 degrees C). Sprinkle a baking sheet with water.

Step 3

Melt butter in a small saucepan over medium heat. Add currants, demerara sugar, fruit peel, and mixed spice. Stir until sugar is dissolved and fruit is well coated, then remove from the heat.

Step 4

Roll pastry on a lightly floured surface to a thickness of 1/4 inch. Using a saucer as a guide, cut out eight 5-inch circles. Divide fruit mixture evenly among the circles. Moisten the pastry edges with water, pull over filling toward the center, and pinch to seal. Invert filled cakes on the floured surface and gently to make a wider, flatter circle, being careful not to break the dough.

Step 5

Brush each cake with egg white, then sprinkle generously with white sugar. Make three parallel cuts across the top of each cake, then transfer to the prepared baking sheet.