Eccles Cakes
 
Makes 18
Ingredients
  • 2 tablespoons unsalted butter
  • ¼ cup granulated sugar
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon kosher salt
  • ¾ cup coarsely chopped sweetened dried cherries
  • ¼ cup chopped toasted blanched almonds
  • 1 tablespoon finely chopped candied orange peel
  • 1 egg yolk, room temperature
  • 1 teaspoon water
  • 1 (17.3-ounce) box frozen puff pastry, thawed (2 sheets)
  • 1 tablespoon sparkling sugar
Instructions
  1. Preheat oven to 425°. Line a baking sheet with parchment paper.
  2. In a small saucepan, combine butter, sugar, cinnamon, nutmeg, and salt over medium heat until sugar is dissolved. Remove from heat.
  3. In a medium bowl, combine cherries, almonds, and orange peel. Pour in butter mixture; toss to combine.
  4. In a small bowl, whisk together egg yolk and 1 teaspoon water.
  5. On a lightly floured surface, roll 1 sheet of puff pastry into a 10-inch square. Using a floured 3-inch circular cookie cutter, cut out 9 circles. Transfer to prepared pan. Repeat with remaining sheet of puff pastry. Place 1 tablespoon cherry mixture into center of circle. Brush water along edge of pastry. Gather and pinch edges together to form a round; seal and flip pastry. Using a rolling pin or hands, gently flatten cakes into even disks. Using a small, sharp knife, cut three slits on top of each cake. Brush with egg wash and sprinkle with sparkling sugar.
  6. Bake until edges are golden brown, 12 to 15 minutes. Transfer to a wire rack to let cool. Serve warm or at room temperature.
Recipe by Victoria at https://victoriamag.com/eccles-cakes/