Shortcrust Pastry Eccles Cakes
My response to trying the “Shortcrust Pastry Eccles Cakes” recipe would be filled with enthusiasm and anticipation. The description highlights the currant-packed pastries as the perfect dessert for my next party or event. The mention of individual servings that can be made ahead of time adds a sense of convenience and versatility to the recipe.
Ingredients
1 pound short dough pastry
1/3 cup white sugar
2 tablespoons butter
3/4 cup currants
1 ounce candied mixed citrus peel
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 egg white, beaten
1/8 cup white sugar
Directions
- In a medium saucepan, combine 1/3 cup sugar and 2 tablespoons butter. cook over medium heat until melted. Add currants, candied peel, nutmeg, and allspice. Continue to cook until heated through. Remove from heat and allow to cool.
- Preheat oven to 425 degrees F (220 degrees C).
- On a lightly floured surface, roll out the pastry to a thickness of 1/8 inch. Cut into 4-inch rounds. Place a small spoonful of filling onto the center of each pastry circle, draw the edges together over the fruit and pinch to seal. Turn over, then press gently with a rolling pin to flatten the cakes.
- Make a small hole or 2 small slash marks in the center of each pastry. Brush with beaten egg white, and sprinkle with sugar. Arrange on cookie sheet.
- Bake in preheated oven for 15 minutes, or until lightly browned around edges.
As I prepare to make the Shortcrust Pastry Eccles Cakes, I envision the flaky and buttery shortcrust pastry being carefully filled with the sweet and fruity currants. The thought of biting into these delicious pastries, with their golden-brown crust and bursting flavors, makes my mouth water.
The first bite of the Shortcrust Pastry Eccles Cakes is a delight. The combination of the tender and crumbly pastry with the sweet and tangy currants creates a satisfying contrast of textures and flavors. It’s a dessert that can be enjoyed on its own or paired with a cup of tea or coffee, making it versatile for various occasions.
I appreciate the fact that these individual servings can be made well ahead of time. It allows me to plan and prepare for my party or event without the stress of last-minute baking. The convenience of these pastries as both hors d’oeuvres and desserts adds to their appeal, making them a versatile addition to my menu.
As I enjoy the Shortcrust Pastry Eccles Cakes, I feel a sense of accomplishment and satisfaction. They are a treat that impresses my guests and adds a touch of elegance to the table. The combination of the buttery pastry and the fruity filling creates a memorable culinary experience.