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Eccles Cakes

1 cooking apple,peeled, cored and finely chopped (1 cup)
2/3 cup apple juice
2 1/2 cups currants or raisins or any combination thereof
3 TBSP granulated sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground mace
1/8 tsp ground ginger
1/8 tsp ground cloves
1 TBSP cornstarch
2 TBSP cold water

1 17-1/4 ounce package frozen puff pastry (2 sheets), thawed
1 large egg
Granulated or confectioners9 sugar (for sprinkling)

In medium saucepan, bring apple and apple juice to boiling. Reduce
heat and simmer 5 minutes until tender. Stir in currants/raisins,
granulated sugar and spice. Bring to boiling, stirring often. Boil
1 minute.

In small bowl, mix cornstarch and cold water until smooth. Stir
into fruit mixture. Cook, stirring constantly until mixture thickens
and boils. Cool to room temperature. Cover and let stand 8 hours
or overnight.

Preheat oven to 400F. Beat egg to blend in small bowl.

Roll 1 pastry sheet according to package directions and cut into
3- or 4- inch rounds. Spoon raisin/currant filling into center of
each round. Brush border of filled pastry with beaten egg. Top with
a second pastry round, pressing edges together firmly to seal.
Crimp edges decoratively. Brush pastry with beaten egg. Cut vent
hole in center. Using tip of small sharp knife, score half circles
in top of pastry, beginning at vent and ending at crimped edge
(like the petals of a flower). Don9t cut through to filling. Sprinkle
top with sugar.

Continue rolling pastry and assembling Eccles cakes until you9ve
used up all the pastry. Chill each baking sheet of cakes for 15-20
minutes before baking Bake pastry until puffed and golden brown
and sugar has melted on top, about 10-15 minutes. (If sugar has
not melted by the time gbteau is cooked, broil briefly until shiny.)
Cool 10 minutes on cookie sheet. Transfer pastry to platter. Serve
at room temperature.


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