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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Sweet pastries named after the town in Lancashire England where they originated. Ingredients:
3/4 c currants |
1/3 c golden raisins |
1/2 c brown sugar |
1/4c chopped candied orange peel |
3 t unsalted butter, room temp. |
2 t lemon juice |
1 t grated lemon peel |
1/2 t nutmeg |
1 sheet frozen puff pastry (half of 17.3oz package), thawed |
1 egg, beaten (for glaze) |
2 t raw sugar |
Directions:
1. Mix first 8 ingredients in bowl until well blended. (Filling can be made 1 day ahead. Cover and refrigerate. Bring to room temp before continuing.)
2. Preheat oven to 375. Roll out puff pastry on lightly floured surface to 1/8 thickness. Cut out four 6 rounds. Place filling on half of each round,dividing equally. Brush edges of rounds with beaten egg. Fold pastry over filling, creating semicircle and enclosing filling completely. Press edges firmly to seal. Transfer to baking sheet. Brush with beaten egg. Sprinkle with sugar.
3. Bake pastries until deep golden brown, about 20 min. Cool pastries 5 minutes before transferring to rack as these are quite fragile. Cool completely.
4. I'd double this, 4 isn't enough!
5. Fortnum & Mason, London, England
6. My mother made these when I was young. The photo shows them folded how I remember, but not sure to do it ...yet.
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