Prepare to transport your taste buds to the charming streets of Manchester with these delectable Eccles Cakes - a hidden gem of British pastry that will make your kitchen smell like a traditional bakery! These golden, flaky parcels are packed with sweet, aromatic currants and mixed peel, promising a culinary experience that's both nostalgic and utterly delicious. Whether you're a baking enthusiast or a curious foodie, this recipe will transform your ordinary tea time into an extraordinary gastronomic adventure that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: British
Serves: 12 cakes
Ingredients
- 1 sheet puff pastry
- 1/2 cup currants
- 1/2 cup mixed peel
- 1/4 cup brown sugar
- 1 teaspoon nutmeg
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- In a medium mixing bowl, combine currants, mixed peel, brown sugar, and nutmeg. Mix thoroughly to ensure all ingredients are evenly distributed and create a rich, fragrant filling.
- Carefully unroll the puff pastry sheet on a lightly floured surface. Using a sharp knife or pizza cutter, slice the pastry into 12 equal rectangular pieces.
- Place a small portion of the currant mixture in the center of each pastry rectangle, ensuring an even distribution of filling.
- Fold the edges of each pastry rectangle over the filling, creating a sealed parcel. Gently press the edges to secure the filling inside.
- Turn each pastry parcel seam-side down and use a sharp knife to make two or three small slits on the top to allow steam to escape during baking.
- Whisk the egg in a small bowl to create an egg wash. Carefully brush the top of each pastry with the egg wash, which will help create a golden, glossy finish.
- Sprinkle a little extra brown sugar on top of each cake for added sweetness and caramelization.
- Transfer the prepared Eccles cakes to the prepared baking sheet, spacing them slightly apart to allow even cooking.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed, golden brown, and crisp.
- Remove from the oven and let cool on a wire rack for 10 minutes before serving. The cakes are best enjoyed warm with a cup of traditional British tea.
Tips
- • Keep your puff pastry cold until just before use to ensure maximum flakiness • Use a sharp knife when cutting pastry to get clean, precise edges • Don't overfill your pastry parcels - this can cause them to burst during baking • Make sure to seal the edges well to prevent filling from leaking • Egg wash is crucial for that beautiful golden-brown finish • Let the cakes cool slightly before serving to allow the filling to set • Serve warm with a cup of strong British tea for an authentic experience • These can be stored in an airtight container for 2-3 days and gently reheated
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 25mg
