Made with prepared puff pastry, Eccles Cakes boast a sublime filling of sweetened dried cherries, blanched almonds, and candied orange peel.
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
- Preheat oven to 425°. Line a baking sheet with parchment paper.
- In a small saucepan, combine butter, sugar, cinnamon, nutmeg, and salt over medium heat until sugar is dissolved. Remove from heat.
- In a medium bowl, combine cherries, almonds, and orange peel. Pour in butter mixture; toss to combine.
- In a small bowl, whisk together egg yolk and 1 teaspoon water.
- 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.
- Bake until edges are golden brown, 12 to 15 minutes. Transfer to a wire rack to let cool. Serve warm or at room temperature.
