britishbakingpastry
Eccles Cakes
These Eccles cakes wrap a sweet, buttery currant and sultana filling in puff pastry. Cut the pastry into squares, seal the filling inside, rest the shaped cakes, then brush and sugar the tops before baking until golden.
From YouTube · Jan 15, 2019
These Eccles cakes wrap a sweet, buttery currant and sultana filling in puff pastry. Cut the pastry into squares, seal the filling inside, rest the shaped cakes, then brush and sugar the tops before baking until golden.
1 hr 25 min, chilling/resting
Prep time
15 min
Cook time
1 hr 40 min
Total time
8 cakes
Yield
Ingredients
6 ingredientsAdjust servings
Ingredients update with servings
- 1 sheet ready-rolled puff pastry (about 320 g), thawed if frozen
- 114 g currants
- 114 g sultanas
- 56 g butter, softened or melted
- 56 g caster sugar, plus extra for coating
- Water or egg white, for brushing
Method
6 steps- In a bowl, mix the currants, sultanas, butter and caster sugar until the fruit is coated. Set aside.
- Roll the puff pastry lightly and cut into eight roughly 10 cm (4-inch) squares. If the pastry becomes warm or sticky, chill it briefly before shaping.
- Place a portion of the fruit mixture in the centre of each square, leaving a clear border. Bring the pastry edges together over the filling and pinch firmly to seal.
- Turn each parcel seam-side down. Gently flatten or roll it into a round without breaking the pastry or exposing the filling. Place on a baking tray and rest in the fridge for 1 hour.
- Heat the oven to 200°C. Brush the tops lightly with water or egg white, then dip or sprinkle with extra caster sugar.
- Bake for about 15 minutes, until puffed and golden brown. Cool on the tray for a few minutes before transferring to a rack; the filling will be very hot.
Recipe notes
Helpful tips
- Keep puff pastry cool so it remains easy to handle and rises well.
- Seal the edges firmly to prevent the fruit filling leaking during baking.
- Let the cakes rest in the fridge before baking to help them keep their shape.
- Allow the hot filling to cool before eating.
Equipment
- rolling pin
- baking tray
Storage
Store cooled cakes in an airtight container at room temperature for up to 2 days. Refresh briefly in a low oven to crisp the pastry.
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