Eccles Cakes
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4
- 1/2 teaspoon ground nutmeg
- 2 teaspoons sugar
- 3/4 cup dried currants
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon peel
- 1/3 cup golden raisins
- 3 tablespoons unsalted butter, room temperature
- 1/4 cup (packed) golden brown sugar
- 1/4 cup chopped candied orange peel
- 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
- 1 egg, beaten to blend (for glaze)
- Carbohydrate 50 g(17%)
- Cholesterol 63 mg(21%)
- Fat 12 g(19%)
- Fiber 3 g(13%)
- Protein 4 g(7%)
- Saturated Fat 7 g(33%)
- Sodium 40 mg(2%)
- Calories 308
Preparation Mix first 8 ingredients in medium bowl until well blended. (Filling can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Preheat oven to 375°F. Roll out puff pastry on lightly floured surface to 1/8-inch thickness. Cut out four 6-inch-diameter rounds. Place filling on half of each round, dividing equally. Brush edges of rounds with beaten egg. Fold pastry over filling, creating semicircle and enclosing filling completely. Press edges firmly to seal. Transfer to heavy large baking sheet. Brush with beaten egg. Sprinkle with sugar. Bake pastries until deep golden brown, about 20 minutes. Transfer baking sheet to rack and cool pastries 5 minutes. Using metal spatula, carefully remove pastries from baking sheet. Cool.
