Quick and Easy Eccles Cakes
Not really a cake, but a puff pastry pocket filled with currants and mixed peel. If you are a stickler for tradition, this is a great recipe to give authenticity to your tea tray.
Servings 6 Eccles Cakes
Ingredients
- 1 package butter puff pastry
- 2 tbsp. butter or applesauce to reduce fat
- 1 pinch freshly ground nutmeg
- 2 tbsp. candied peel, finely chopped
- 3 tbsp. brown sugar (or sugar substitute)
- 1/4 cup currants
Instructions
- Preheat your oven to 425F.
- In a medium saucepan, combine the sugar and applesauce and cook over a medium heat for a few minutes until mixed together. Remove from the heat and add the add currants, candied peel and nutmeg.
- On a lightly-floured surface, roll the pastry thinly if it does not already come pre-rolled, and cut into rounds of about ¼” thickness and 4” diameter. I use my crumpet rings as a cookie cutter.
- Place 1-2 teaspoons of filling in the center of each circle.
- Dampen the edges of the pastry with a little cold water and draw the edges together over the fruit and pinch to seal.
- Turn over the cake over so the seam is now on the bottom and then press gently with a rolling pin to flatten the cakes.
- Snip a V in the top with scissors, or you can make 3 slits with a knife. I like the V since it looks like a little heart when you are done.
- Place on a greased baking tray. Brush with water and sprinkle with a little extra sugar.
- Bake in the preheated oven for 15 minutes or until lightly browned round the edges.
- Place on a wire rack and allow to cool.