How To Make Shortcrust Pastry Eccles Cakes
These Eccles cakes are filled with currants, candied peel, and spices for a sweet surprise. They are then snugged in flaky puff pastry for a crisp layer.
Serves:
Ingredients
- 1lbshortdough pastry
- ⅓cupwhite sugar,plus ⅛ cup for sprinkling
- 2tbspbutter
- ¾cupcurrants
- 1ozmixed citrus peel,candied
- ½tspnutmeg,ground
- ½tspallspice,ground
- 1egg white,beaten
Instructions
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In a medium saucepan, combine sugar and butter. Cook over medium heat until melted. Add currants, candied peel, nutmeg and allspice. Continue to cook until heated through. Remove from heat and allow to cool.
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Preheat oven to 425 degrees F.
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On a lightly floured surface, roll out pastry to a thickness of ⅛-inch. Cut into 4-inch rounds.
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Place a small spoonful of filling onto center of each pastry circle, draw the edges together over the fruit and pinch to seal. Turn over, then press gently with a rolling pin to flatten the cakes.
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Make a small hole or 2 small slash marks in the center of each pastry. Brush with beaten egg white, and sprinkle with white sugar. Arrange on cookie sheet.
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Bake in preheated oven for 15 minutes, or until lightly browned around edges.
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Serve and enjoy.
Nutrition
- Calories: 279.86kcal
- Fat: 16.39g
- Saturated Fat: 4.89g
- Trans Fat: 0.08g
- Monounsaturated Fat: 8.67g
- Polyunsaturated Fat: 1.94g
- Carbohydrates: 30.96g
- Fiber: 1.23g
- Sugar: 13.32g
- Protein: 3.40g
- Cholesterol: 5.09mg
- Sodium: 100.21mg
- Calcium: 13.89mg
- Potassium: 109.62mg
- Iron: 1.28mg
- Vitamin A: 16.64µg
- Vitamin C: 0.57mg
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