Eccles Cakes
Classic Eccles Cakes made with flaky pastry and filled with spiced currants. This simple, classic treat is just right with a cup of tea.
servings
Ingredients
- 2 ounces unsalted butter (melted)
- 3 ounces brown sugar (⅓ cup packed)
- 5 ounce zante currants (1 cup)
- 2 ounces candied orange peel (¼ cup)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ⅛ teaspoon table salt
- ½ recipe Classic Puff Pastry (or 2 sheets frozen puff pastry)
- 1 egg white
- granulated sugar (for topping)
Instructions
- In a medium bowl combine 2 ounces unsalted butter, 3 ounces brown sugar, 5 ounce zante currants, 2 ounces candied orange peel, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground allspice and ⅛ teaspoon table salt . Set the filling aside while you prepare the dough.
- Preheat the oven to 425 °F. Line a half sheet pan with parchment paper or a silicone baking mat.
- Roll ½ recipe Classic Puff Pastry between ⅛”-¼" thick. Use a 4.5" biscuit cutter to cut 12 rounds of dough. Re-roll the scraps as needed (see note).
- Whisk 1 egg white until foamy. Line up the pastry rounds on your work surface. Lightly brush each round with egg white. Divide the filling equally between the rounds.
- Lift the sides of a dough over the filling and pinch to close. With the seam side still up, pat the round to flatten then roll with the rolling pin to a flat disc. Flip the cake and continue rolling until you have a 4" disc. The currants will start to show through the pastry. Set the cake onto the baking sheet and continue with the remaining rounds.
- Lightly brush the top of the cakes with egg white then sprinkle generously with granulated sugar. Use a small paring knife to cut 2 small slits for a vent holes in the top of each cake.
- Bake the cakes until puffed and golden brown, about 15 minutes. Enjoy warm or at room temperature.
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Notes
When you re-roll scraps of puff pastry you don't want to knead the scraps together or you'll lose most of the layers. Stack the scraps on top of each other then use the rolling pin to flatten the stack. Once you have a flat piece of dough roll it to the desired thickness.
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