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LOCATION: Recipes >> Pastries >> Eccles Cakes 07

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Eccles Cakes

3 sheets puff pastry
1 cup currants
1/2 cup mixed peel
1/2 teaspoon mixed spice
1/2 teaspoon cinnamon
1 tbspn brandy
caster sugar for topping

Preheat oven to 210 C (425 F)

Butter a large baking sheet. Roll out the pastry and cut into
circles approximately 8-10 cm in diameter. Mix all the filling
ingredients together until well combined and place 2 teaspoons of
filling onto each round. Brush the edge of each round with milk,
bring up to the centre and pinch to seal well. Turn the sealed
pastry parcel over so that the seam is underneath. Carefully roll
it flat to about 1/4 inch thick oval. Place the cakes onto greased
baking sheet and cut three diagonal slits in the centre of each
one. Brush them with milk (or egg white if preferred), sprinkle
with caster sugar and bake in the oven for about 15 - 20 minutes
until the pastry is crisp and golden brown. Cool on a wire rack.

Note: Australian measures used: 1 tblspn = 20ml (US=15ml)

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