Several years ago I was at a local farmer’s market, looking over a baker’s spread, when a small round pastry caught my eye. It was neatly stacked on its fellows, each crimped, golden, and speckled with grains of sugar. What’s that? I asked the amiable proprietor. Even from my side of the table they looked heavy and firm, like little pats of butter. English Eccles cakes! he said, in a rolling British accent.
INGREDIENTS
FOR THE FILLING:
6 tablespoons unsalted butter
1 cinnamon stick
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Peel from 2 lemons
Peel from 2 oranges
2 cups dried currants
1/2 cup golden raisins
2 tablespoons brandy
1/4 cup fresh-squeezed lemon juice
FOR THE PUFF PASTRY:
1 pound (4 sticks) unsalted butter
4 cups all-purpose flour
1 teaspoon salt
Between 1 and 1 1/2 cups ice water
1 egg, beaten
Coarse sugar
INSTRUCTIONS
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