Puff pastry filled with fruit and spice from Eccles, England.
Rye, The Royal Oak Foundation and Eccles Cakes
- Cook Time: 1 hour
- Persons: 4
- Difficulty: Easy
- 1 package of puff pastry (or flaky pastry)
- 1 tbsp (15g) good quality butter, like Kerrygold
- 1/4 cup (40g) brown sugar
- 1/2 cup (75g) currants
- zest of an organic orange, which has been washed
- 1/8 tsp grated nutmeg
- 2 pinches of allspice
- 1 egg white, beaten
- sugar, for sprinkling on top of cakes
- Place the butter in a small saucepan over low heat until just melted, then remove from heat and add the rest of the filling ingredients, stir to combine and set aside to cool.
- Roll out the dough to a rectangle measuring about 6″ x 15″ (16cm x 40cm), cut lengthwise in half, then cut into 10 equal sized pieces.
- Place a spoonful of filling onto the center of each square, using all of it evenly between the 10 pieces, then wet the edges of one of the squares, using your finger.
- Now, hold the pastry in one hand and close the edges together to seal the filling inside, forming it into a round shape when finished.
- Place the pastry on a lined baking sheet, with the pinched side down and press down slightly.
- Repeat with the remaining 9 pastries, then make three slits on top with a very sharp knife or razor blade, brush with the beaten egg white and sprinkle with sugar.
- Pop into the preheated oven, on a lower shelf for 10 minutes. After 10 minutes, place the tray in the middle of the oven for a further 5 to 7 minutes or until golden brown. Remove from tray and place on cooling rack.
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