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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Rogelio Diaz
[email protected]I'm so glad I found this recipe. These Eccles cakes are the perfect treat to enjoy with a cup of tea.
Suyeb ahmed Suyeb
[email protected]I made these Eccles cakes for a bake sale and they were a huge hit! Everyone loved them.
Tadale Moncrieffe
[email protected]These Eccles cakes were a fun project to make, and they turned out really well. I'm definitely going to make them again.
thando maps
[email protected]I'm glad I tried this recipe, but I think I'll stick to buying Eccles cakes from the store in the future.
Kashif Rai
[email protected]I'm not sure if I'll make these cakes again. They were a lot of work and the results weren't that great.
Rafi Gt
[email protected]I'm going to try making these cakes again with a different recipe.
Malik AbdulRaheem
[email protected]I think I overcooked the cakes because they were a bit burnt on the bottom.
Ashikur Rahaman
[email protected]I'm not sure what I did wrong, but my cakes turned out really dense.
Sasha Mackline
[email protected]Overall, I thought these Eccles cakes were just okay. I wouldn't make them again.
Amy Crowell
[email protected]I had trouble getting the cakes to seal properly.
Carmelo
[email protected]The pastry was a bit dry.
Catherine Mwamba
[email protected]These cakes were a bit too sweet for my taste.
Md manik bangla media
[email protected]I'll definitely be making these again.
Gul Dost
[email protected]Delicious!
Prince Ahmed
[email protected]These Eccles cakes were the perfect treat for my afternoon tea.
Katie Esparza
[email protected]I used a different type of jam for the filling and it turned out great. I think this recipe is very versatile.
sha Dot
[email protected]These cakes were a bit more work than I expected, but they were worth it. The flavor was amazing!
Apocalypz Richards
[email protected]I'm not much of a baker, but these Eccles cakes turned out great! The instructions were easy to follow and the cakes were delicious.
Samura Samuel
[email protected]These Eccles cakes were a hit! The pastry was flaky and buttery, and the filling was sweet and tangy. I especially loved the hint of spice from the cinnamon and nutmeg.