Eccles Cakes (Stuffed Pastry With Brandy-Soaked Raisins) Recipe – a delicious recipe with golden raisins, brandy, orange, cinnamon, nutmeg, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Adjust oven rack to middle position and preheat oven to 375u00b0F. Combine raisins, brandy, orange juice, cinnamon, nutmeg and sugar in a small saucepan and bring to a simmer over medium low heat. Cook until raisins are plump and liquid is absorbed, about 7 minutes. Allow to cool to room temperature.
2
Unroll puff pastry. Using round biscuit cutters, cut ten 2-inch circles and ten 2 1/2-inch circles. Place a small mound of filling in center of each of the smaller rounds of puff pastry and brush edges with egg. Top each piece of pastry with a larger round of pastry and press the edges to seal. Brush each filled cake with beaten egg. Place pastries on a baking sheet lined with parchment paper. Use a small paring knife or kitchen shears to cut three air slits into top of each cake. Bake in preheated oven until pastry is golden brown and puffed, about 20 minutes. Serve warm.
153
kcal
Calories
3
g
Fat
35
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup golden raisins, 1/2 cup brandy, 1/4 cup juice from 1 orange, 1 cinnamon stick, and more.
Yes, Eccles Cakes (Stuffed Pastry With Brandy-Soaked Raisins) Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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