Ingredients
50g unsalted butter, softened
1 tbsp English honey
Honey
½ tsp freshly grated nutmeg
Nutmeg
½ tsp ground cinnamon
100g currants
50g candied orange peel
undeniable flour, for dusting
500g percent all-butter puff pastry
1 egg white, overwhelmed
1-2 tbsp nibbed sugar
Sugar
or overwhelmed difficult-edged sugar cubes
Method
Cream the butter and honey collectively with the spices. Add the currants and the candied peel and mix properly. On a gently floured surface roll out the pastry to the thickness of a £1 coin and cut out 10 x 10cm circles, re-rolling any trimmings. Divide the filling between the circles.
Bring up the edges of the pastry to surround the filling and crimp the edges of the pastry together to look like little handbags. Turn the parcels over, with the folds beneath. Roll each parcel out lightly to an oval shape, taking care not to expose the filling.
Heat the oven to 180C/160C fan/gasoline 4. Place the desserts on a baking sheet lined with non-stick paper. Brush with the egg white and sprinkle with sugar. Cook for 25-30 minutes till cooked and crispy. Turn the oven down if the tops brown too quickly.
When cooked, transfer to a twine rack and allow to chill a touch before eating. When bloodless, they’re exceptional spread with a bit salted butter.
50g unsalted butter, softened
1 tbsp English honey
Honey
½ tsp freshly grated nutmeg
Nutmeg
½ tsp ground cinnamon
100g currants
50g candied orange peel
undeniable flour, for dusting
500g percent all-butter puff pastry
1 egg white, overwhelmed
1-2 tbsp nibbed sugar
Sugar
or overwhelmed difficult-edged sugar cubes
Method
Cream the butter and honey collectively with the spices. Add the currants and the candied peel and mix properly. On a gently floured surface roll out the pastry to the thickness of a £1 coin and cut out 10 x 10cm circles, re-rolling any trimmings. Divide the filling between the circles.
Bring up the edges of the pastry to surround the filling and crimp the edges of the pastry together to look like little handbags. Turn the parcels over, with the folds beneath. Roll each parcel out lightly to an oval shape, taking care not to expose the filling.
Heat the oven to 180C/160C fan/gasoline 4. Place the desserts on a baking sheet lined with non-stick paper. Brush with the egg white and sprinkle with sugar. Cook for 25-30 minutes till cooked and crispy. Turn the oven down if the tops brown too quickly.
When cooked, transfer to a twine rack and allow to chill a touch before eating. When bloodless, they’re exceptional spread with a bit salted butter.