These individual puffed pastry cakes filled with juicy sultanas and spices are perfect with an afternoon cup of tea. Made from pantry and freezer staples you can whip these up within half an hour ready for any occasion.
2sheetsFrozen ready rolled puff pastry Slightly defrosted so they can be cut and folded. Once defrosted keep in fridge until you are ready to use.
50gbutter
2tbspbrown sugar
250gsultanas (or currants)
1/2tspground cinnamon
1/2tspground nutmeg
1/2tspmixed spice
1orangegrated rind (optional)
1egg
white sugar for dusting
Instructions
Place butter in a pan and melt over a low heat, then add brown sugar and spices and stir over a gentle heat until fruit looks plump.
Take off heat, add grated rind (optional) and egg yolk. Stir well. Allow to cool slightly.
Roll pastry into 2 squares if not already shaped. Divide each sheet of pastry into quarters.
Place a generous dollop of fruit mixture into the middle of each square until the mixture has been equally divided between all eight pieces of pastry.
Fold in the corners and any excess pastry over the fruit to make a round, sealed shape. Don't worry about making them perfect. You will need to work quickly so the pastry doesn't go soggy from the fruit.
Flip over each pastry pocket and place on a lined baking tray.
Brush egg white (or milk) over the top of each cake to glaze and then spinkle generously with white sugar.
Make three small cuts/slashes into the top of each cake.
Bake in a moderate oven at 180C until the cakes look golden, crispy and puffy.