Little individual pastries bursting with currants and spice. Serve with tea or coffee.

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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, combine 1/3 cup sugar and 2 tablespoons butter. cook over medium heat until melted. Add currants, candied peel, nutmeg and allspice. Continue to cook until heated through. Remove from heat and allow to cool.

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  • Preheat oven to 425 degrees F (220 degrees C).

  • On a lightly floured surface, roll out pastry to a thickness of 1/8 inch. Cut into 4 inch rounds. Place a small spoonful of filling onto center of each pastry circle, draw the edges together over the fruit and pinch to seal. Turn over, then press gently with a rolling pin to flatten the cakes.

  • Make a small hole or 2 small slash marks in the center of each pastry. Brush with beaten egg white, and sprinkle with sugar. Arrange on cookie sheet.

  • Bake in preheated oven for 15 minutes, or until lightly browned around edges.

Nutrition Facts

280 calories; protein 2.5g; carbohydrates 41.5g; fat 11g; cholesterol 5.1mg; sodium 199.2mg. Full Nutrition
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Reviews (5)

Most helpful positive review

Rating: 5 stars
07/23/2003
I actually haven't tried this recipe yet I just wanted to know if the submitter could please comment and say what the recipe is for the pastry? This sounds like a recipe my grandmother used to make and when she passed away no one knew how to make this anymore. I would really love to try this recipe. Read More
(8)

Most helpful critical review

Rating: 1 stars
01/27/2011
I use puff pastry. I buy a package of frozen puff pastry and it works a treat. Also I use brown sugar not white. Read More
(4)
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/23/2003
I actually haven't tried this recipe yet I just wanted to know if the submitter could please comment and say what the recipe is for the pastry? This sounds like a recipe my grandmother used to make and when she passed away no one knew how to make this anymore. I would really love to try this recipe. Read More
(8)
Rating: 1 stars
01/27/2011
I use puff pastry. I buy a package of frozen puff pastry and it works a treat. Also I use brown sugar not white. Read More
(4)
Rating: 4 stars
09/02/2012
This pastry is pretty tasty! I found that I had a lot of filling left over (perhaps I didn't put enough in them?) I was afraid the currants would be over powering but they weren't. I used puff pastry as I don't know what shortdough pastry is. I will definitely make this one again! They're great with coffee. Read More
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Rating: 4 stars
03/13/2019
I made 2 changes. I omitted the peel (I don't like it) and I made them smaller so it would make more. They turned out really well. Just like I remember them growing up. My husband loved them. I would definatly make them again. Read More
Rating: 5 stars
10/24/2015
Use store bought puff pastry. I use water to brush the tops before sprinkling with sugar and make sure you seal them well on the underside. The sugar in the currant mixture will melt and caramalize and leak out. Traditionally they have 3 small cuts on the surface. Read More