Ingredients
Method
- Mix currants, softened butter, brown sugar, spices, and both citrus zests together until the butter and sugar coat every currant. Set aside.
- Cut cold puff pastry into 10cm rounds — approximately 12. Re-roll trimmings once.
- Place 1 heaped tbsp filling in centre of each round. Gather edges up around filling — press firmly to seal. Turn over — sealed side down. Flatten gently to approximately 7cm round. Place on lined trays.
- Preheat oven to 220°C / 200°C fan / Gas 7. Make 3 parallel cuts across the top of each cake — cutting through to show filling. Brush generously with egg white. Scatter demerara sugar generously over each.
- Bake 15–18 minutes until deeply golden, flaky, and sugar is caramelised. Cool on trays 10 minutes before eating.
Notes
Keep puff pastry cold throughout — cold pastry rises dramatically and gives a flakier result.
Do not overfill — one heaped tablespoon per round. Too much filling causes sealing problems.
Seal edges very firmly — any gap gives the buttery filling an escape route and it burns on the tray.
Be generous with the demerara sugar — the crunchy crust is one of the defining qualities.
Bake at a high temperature — gives the dramatic rise and golden colour puff pastry needs.
Freeze unbaked for up to 3 months — bake from frozen at 220°C for 20–22 minutes.
