Recipe by Norma
"From the North of England, these cakes are pastries, a sweet and spicy mixture in a puff pastry case with a shiny coating -- best eaten straight from the oven."
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chopped candied mixed fruit peel
1/2 (17.5 ounce) package
frozen puff pastry, thawed
egg white, beaten
white sugar for decoration
Fab recipe,turn out exactly as they should. For those who haven't made them before, when you turn them over to roll them, only give a few little gentle rolls, they should not be too big, and don't worry if some of the currants show through a little, makes them more authentic!
This is a super recipe! Our family is from the North of England and my father used to love these when he was younger. Since 1947 when he came to Canada he has only had them rarely so he was thrilled when I made some and took them to him yesterday. Both he and my Mum say that they are the best they have ever tasted. This was the second time I have used the recipe and I was better at them this time. I have made a couple of minor adjustments - the puff pastry I buy comes in two rolled squares. I find that by just cutting each into four squares I can still form them into rounds after filling them and turning them over. This saves having to cut them into circles. I also didn't like to throw out the egg yolk so I add that to the filling. It didn't seem to alter the taste or the result. Thanks again for a great recipe I know I am going to use again and again.
Fabulous!!! Eccles cakes are a huge hit in my house - maybe it's because I live in the North of England (Yorkshire). Anyway, I didn't have any mixed spice & guess what....they were truly delicious. I doubled up on ingredients as I we love them & today I have just two left! My mother & brother took some home with them & later that night I had calls from both asking when I'd be making them again! Try them - you'll love them :-)
Eccles Cakes are one of my favorite sweets to buy when I'm in England and these certainly satisfy me here! Using the puff pastry makes this an easy recipe.
I made these as a gift for some British friends and they raved about them. Saved a couple for me and my husband and they were delicious.
This was a great recipe, love eccles cakes, to small though, hoped could have made bigger ones!!!
These turned out delicious, but I really need some help as I have no idea where I went wrong. First of all I couldn't get the demerara sugar to melt. I added extra butter to see if that was the problem, but no, still no melting. I added the rest of the ingredients as instructed and decided to continue on with unmelted sugar. The amount of filling was almost three times more than what I needed, how'd that happen? I'm positive I measured everything correctly. I ended up throwing away more than half the filling! I will try them again next weekend to see if it turns out any differently, but I'm wondering if anyone else had any similar problems? Doesn't sound like it.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 131
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