Eccles Cakes

These aren’t really cookies per se, but the small squares of sugared puff pastry filled with chewy dried fruit suits the same purpose. These are easy to make starting with thawed frozen puff pastry, which is rolled out with a layer of currants (or swap raisins or candied citron) in between, then crushed with beaten egg and sprinkled with coarse sugar before baking. They’ll make your house smell divine. 

1/2 package frozen puff pastry, =hawed

1/2 cup currants

1/4 cup packed dark brown sugar

2 Tbsp. butter, softened

pinch cinnamon (optional)

1 egg, lightly beaten

coarse sugar, for sprinkling (optional)

On a lightly floured surface, roll the puff pastry out to a large rectangle or square big enough that the pastry is about 1/4-inch thick.

Preheat the oven to 375F. Mix together the currants, brown sugar and butter and spread over one half of the pastry. Or mix the butter and sugar, spread it over the pastry and sprinkle with currants. It doesn’t much matter.

Fold the pastry over to cover the filling and roll gently with the rolling pin almost until the currants poke through the surface. Cut into squares or rectangles (any size you like) with a sharp knife and transfer to a parchment-lined baking sheet. Brush with egg, cut a few slits in the top of each with a sharp knife (be careful not to go all the way through) and sprinkle with coarse sugar.

Bake for about 20 minutes, until golden. Try to share.