Description
Sweetened dried currants and grated apples are enveloped in a flaky pastry, creating a comforting and traditional dessert.
Ingredients
Units
Scale
- 1 1/2 cups (340g) cold shortening, cut into cubes
- 4 cups (397.5g) all-purpose flour
- 1 1/2 tsp (7.5g) salt
- 3/4 cup (177.4ml) milk
- 4 green apples, peeled and grated
- 1 lb (454g) dried currants
- 3/4 cup (144g) sugar
- 1 egg, beaten
Instructions
- Preheat the oven to 425°F (218°C).
- In a large bowl, combine the flour and salt. Cut in the cold shortening using a pastry blender until the mixture resembles coarse crumbs.
- Gradually stir in the milk until the dough just comes together. Be careful not to overmix.
- Divide the dough into two equal parts, wrap each in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- In another bowl, combine the grated apples, dried currants, and sugar. Mix well to combine.
- Roll out one portion of the chilled dough on a lightly floured surface to about 1/8 inch thickness.
- Cut the dough into circles using a cookie cutter or a glass.
- Place a spoonful of the currant and apple mixture onto each circle.
- Roll out the second portion of dough and cut into circles to cover the filled ones, pressing the edges to seal.
- Brush the tops with beaten egg for a golden finish.
- Place the cakes on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.
- Allow to cool slightly before serving.
Notes
These currant cakes pair wonderfully with a Belgian ale like Delirium Nocturum, which complements the fruit flavors. Store the cakes in an airtight container for up to 3 days. You can substitute the shortening with butter for a richer flavor.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 150
- Sugar: 12
- Sodium: 100
- Fat: 5
- Carbohydrates: 28
- Fiber: 2
- Protein: 2
- Cholesterol: 5