SHORTCRUST PASTRY ECCLES CAKES
Little individual pastries bursting with currants and spice. Serve with tea or coffee.
Provided by Polly Welby
Categories World Cuisine Recipes European UK and Ireland English
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine 1/3 cup sugar and 2 tablespoons 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.
- Preheat oven to 425 degrees F (220 degrees C).
- On a lightly floured surface, roll out pastry to a thickness of 1/8 inch. Cut into 4 inch rounds. 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.
- Make a small hole or 2 small slash marks in the center of each pastry. Brush with beaten egg white, and sprinkle with sugar. Arrange on cookie sheet.
- Bake in preheated oven for 15 minutes, or until lightly browned around edges.
Nutrition Facts : Calories 279.7 calories, Carbohydrate 41.5 g, Cholesterol 5.1 mg, Fat 11 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 3.1 g, Sodium 199.2 mg, Sugar 24.6 g
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Tariq Meer
[email protected]These cakes were a complete disaster. I followed the recipe exactly, but they just didn't turn out right.
Md Rajib Ali
[email protected]I'm not sure what I did wrong, but my cakes turned out really dense. They weren't very good.
Gabriela Martinez
[email protected]These cakes were a lot of work, but they were worth it. They were so delicious!
Audrey Dodd
[email protected]I had some trouble getting the pastry to roll out evenly, but the cakes still turned out okay.
Nabil Bouakil
[email protected]The pastry was a little dry, but the filling was delicious.
MIAN MUDASSAR ALI
[email protected]These cakes were a little too sweet for my taste, but my husband loved them.
Dangle Doo
[email protected]I'm not a huge fan of currants, but I really enjoyed these cakes. The orange zest really balanced out the sweetness of the currants.
Sjyv Gds
[email protected]These were so easy to make, and they turned out so well. I'll definitely be making them again.
Umar farooq Umar farooq
[email protected]I made these eccles cakes for a party, and they were a huge success. Everyone loved them!
rana Rajput bobi
[email protected]These cakes were delicious! I loved the combination of the sweet currants and the tangy orange zest. The pastry was also very flaky and buttery.
Suren Rai
[email protected]I've made these eccles cakes several times now, and they always turn out perfectly. They're so easy to make, and they're always a crowd-pleaser.
Pelumi Ojo
[email protected]These eccles cakes were a hit with my family! The pastry was flaky and buttery, and the filling was sweet and tangy. I'll definitely be making these again.