How To Make Eccles Cakes
Flaky pastries filled with currants and spices, perfect for tea time.
Serves:
Ingredients
- 2 sheets of puff pastry
- 1 cup of currants
- 1/4 cup of brown sugar
- 1 tsp of cinnamon
- 1/4 tsp of nutmeg
- 1/4 tsp of allspice
- 1 egg, beaten
- Powdered sugar, for dusting
Instructions
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Preheat the oven to 375°F (190°C).
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Roll out the puff pastry sheets and cut them into 4-inch circles.
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In a bowl, mix together the currants, brown sugar, cinnamon, nutmeg, and allspice.
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Place a spoonful of the currant mixture in the center of each pastry circle.
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Fold the pastry over the filling to form a half-moon shape and press the edges to seal.
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Place the filled pastries onto a baking sheet lined with parchment paper.
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Brush the tops of the pastries with beaten egg.
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Bake for 25 minutes or until golden brown.
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Allow to cool before dusting with powdered sugar.
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Serve and enjoy!
Nutrition
- Calories : 375kcal
- Total Fat : 16g
- Saturated Fat : 4g
- Cholesterol : 35mg
- Sodium : 225mg
- Total Carbohydrates : 54g
- Dietary Fiber : 5g
- Sugar : 25g
- Protein : 5g
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