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LOCATION: Recipes >> Pastries >> Eccles Cakes 02

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ECCLES CAKES

14 oz flaky pastry 400 g

3 oz butter 75 g
5 oz brown sugar 150 g
5 oz currants 150 g
1 tsp ground cinnamon 5 mL
1/2 tsp freshly grated nutmeg 2 mL
Grated rind of 1 large orange
2 oz finely chopped candied peel 50 g

milk
caster (berry) sugar

Melt butter in small pan; remove from heat. Stir in remaining
filling ingredients thoroughly; allow to cool.

Roll dough out onto a lightly floured surface until 1/8-inch thick
(3mm). Cut 3 1/2-inch (9 cm) rounds with cutter. Put a tsp (5
mL) filling in the middle of each round, then brush the edge of
half the pastry round with water and bring the other side over
pressing the edge to seal. Bring the corners up to the center and
pinch to seal well. Turn over the pastry so that the sealed part
is down and flatten with your hand so that the filling is centered.
Gently roll the pastry to about 1/4-inch thick (5 mm), shaping so
that it is round. Place all the pastries on a greased baking sheet
and cut 3 parallel slashes through the top pastry layer. Brush
them with milk, sprinkle with sugar, and bake in a 425 F (220 C)
oven for 15 minutes or until golden brown. Transfer to a wire rack
to cool.

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