Eccles Cakes

Last year when I was visiting Fort Langley, BC., I bought some of these from a local bakery, and fell in love. After some research, I found out that these currant squares were first made in Eccles, England in 1793!

Ingredients:
1/2 package frozen Puff Pastry, thawed
1/2 cup Currants
1/4 cup packed Dark Brown Sugar
2 tblsp Butter, softened
pinch cinnamon (optional)
1 Egg, slightly beaten
Course sugar, for sprinkling (optional, but best)

Directions:
On lightly floured surface, roll out puff pastry to a large rectangle or square big enough that the pastry is about 1/4 inch thick.
Preheat oven to 375 degrees. Mix together the currants, brown sugar and butter and spread over one half of the pastry.
Fold the pastry over to cover the filling and roll gently with rolling pin almost until the currants poke out through the surface. Cut into squares or rectangles with a sharp knife and transfer to a parchment-lined baking sheet. Brush with egg, cut a few slits on the top of each and sprinkle with coarse sugar.
Bake for 20 mins or until golden. Try to share!