Ingredients Jump to Instructions ↓

  1. 3/4 cup 46g / 1.6oz Dried currants

  2. 1/3 cup 53g / 1.9oz Golden raisins

  3. 1/4 cup 40g / 1.4oz Golden brown sugar - (packed)

  4. 1/4 cup 36g / 1 1/3oz Chopped candied orange peel

  5. 3 tablespoons 45ml Unsalted butter - room temperature

  6. 2 tablespoons 30ml Fresh lemon juice

  7. 1 teaspoon 5ml Grated lemon peel

  8. 1/2 teaspoon 2 1/2ml Ground nutmeg

  9. 1 Sheet frozen puff pastry - thawed

  10. 17 1/3-oz package 1 Egg - beaten to blend

  11. 2 teaspoons 10ml Sugar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Mix first 8 ingredients in medium bowl until well blended. (Filling can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Preheat oven to 375 degrees. Roll out puff pastry on lightly floured surface to 1/8-inch thickness. Cut out four 6-inch-diameter rounds. Place filling on half of each round, dividing equally. Brush edges of rounds with beaten egg. Fold pastry over filling, creating semicircle and enclosing filling completely. Press edges firmly to seal. Transfer to heavy large baking sheet. Brush with beaten egg. Sprinkle with sugar. Bake pastries until deep golden brown, about 20 minutes. Transfer baking sheet to rack and cool pastries 5 minutes. Using metal spatula, carefully remove pastries from baking sheet. Cool. This recipe yields 4 servings.


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