Eccles Cakes

Name: Eccles Cakes
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 8 servings
Ingredients: 1 Sheet Puff Pastry - Thawed; 1 Cup Dried Currants; 2 Tbsp Butter; 1/4 Cup Brown Sugar; 1 Tsp Pumpkin Pie Spice; 1 Tsp Orange Zest; 2 Tbsp Orange Juice; 1 Egg - Beaten; 1 Tbsp Coarse Sugar

Prep: 20 min Cook: 22 min Total: 42 min Serves: 8 4 views

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Flaky and golden, each Eccles Cake is a delightful pocket of sweet, spiced goodness that transports you to a cozy English tea room. The luscious filling of dried currants, infused with warm pumpkin pie spice and a refreshing touch of orange zest, creates a wonderfully balanced flavor profile that’s perfect for an afternoon snack or a special gathering. These charming pastries are sure to win over anyone who has a sweet tooth, making them an irresistible treat for family and friends alike.

Ingredients

1 Sheet Puff Pastry - Thawed
1 Cup Dried Currants
2 Tbsp Butter
1/4 Cup Brown Sugar
1 Tsp Pumpkin Pie Spice
1 Tsp Orange Zest
2 Tbsp Orange Juice
1 Egg - Beaten
1 Tbsp Coarse Sugar

Directions

Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Melt the butter in a small saucepan. Stir in the currants, brown sugar, spice, orange zest, and orange juice. Remove from the heat and let the filling cool.
Roll the pastry slightly thinner and cut out eight circles, about 4½ inches wide.
Place a spoonful of filling in the centre of each circle. Bring the pastry edges together over the filling and pinch to seal.
Turn each cake seam-side down and gently flatten it into a round disc. Place on the baking sheet.
Cut two or three small slits in the top of each cake. Brush with beaten egg and sprinkle with coarse sugar.
Bake for 18–22 minutes, until puffed and deep golden. Let cool for at least 10 minutes before eating—the filling will be very hot.