Eccles Desserts

named after the english town of eccles these desserts are a sweet currant and spice mixture inner a golden pastry shell they are the best addition to afternoon tea

The ingredient of Eccles Desserts

• 25g unsalted butter softened
• 25g mild brown sugar
• 25g blended peel
• 75g currants
• 1 teaspoon combined spice
• 6 sheets pampas butter puff pastry
• 2 tablespoons milk
• 1 eggwhite crushed
• 1 tablespoon colored sugar or caster sugar

The Instruction of eccles desserts

• ufeffpreheat the oven to 190u00b0c line a baking tray with baking paper place the butter sugar peel currants and spice in a bowl and use a fork to mash collectively until simply mixed cut 10cm circles from the puff pastry and area a heaped teaspoon of the filling within the centre of each circle dampen the rims of the pastry with a little milk and accumulate the rims collectively to seal well
• turn the cakes over in order that the joins are underneath then use a rolling pin to gently flatten every one slightly in order that the currants are just popping thru brush the tops with eggwhite and sprinkle with a touch sugar place the desserts at the baking tray then refrigerate for 10 mins
• bake in the oven for 20 minutes or until golden

Nutritions of Eccles Desserts

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a