Description
It's currant season, something to do with it ))) I Offer traditional English cakes of puff pastry with butter, brown sugar and black currants. Puffs named for the English town of Eccles. It is not known who invented them, but James birch is the first, who in 1793 began selling the pastries in his shop in the city centre. Puffs are very tasty.
Ingredients
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Butter
50 g
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Sugar
50 g
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Candied
50 g
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Black currants
150 g
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Spices
2 tsp
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Puff pastry
500 g
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Milk
2 Tbsp
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Egg white
1 piece
Cooking
Preheat the oven to 190 gr. Cover a baking tray with paper. Mix spices in such a proportion that you like. I have dominated by cinnamon.
In a bowl put the butter, brown sugar, candied fruit, currants and spices.
Mix all with a fork, crushing the currants.
The dough a little roll out and cut out 12 circles with a diameter of 10 cm In the middle put 2 teaspoons of filling.
Moisten the edges with milk, bring them together and have a good close up. I soaked the milk on the edges of the first puff, and then I thought better kaleitsa without milk.
Flip the puff seam side down and lightly press it with a rolling pin. Do this carefully, just to give a puff disc shape.
Place puffs on a baking sheet, brush with protein and sprinkle with sugar. Put in the refrigerator for 10 minutes.
After this time make puffs on the surface incisions or punctures.
Bake in the oven for 20 minutes until Golden brown.
Bon appetit!
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