Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Cauldron Cakes with Fig Filling
Cauldron Cakes are tender little treats (also known as Eccles Cakes) stuffed with spiced dried figs and wrapped in puff pastry. Perfect for the Wizard in training to snack on or for your next tea party!
5
from
11
votes
Print
Pin
Course:
Dessert
Cuisine:
English
Prep Time:
1
hour
hour
Cook Time:
15
minutes
minutes
Total Time:
1
hour
hour
15
minutes
minutes
Servings:
12
servings
Calories:
331
kcal
Author:
Jenni
Ingredients
Rustic Puff Pastry
20
tablespoons
unsalted butter
2
cups
flour
½
tsp
salt
⅔
cup
ice cold
Filling
¼
cup
brown sugar
1
tablespoon
butter
¾
teaspoons
cinnamon
¼
teaspoons
cloves
¼
teaspoons
coriander
¾
teaspoons
allspice
¾
teaspoons
nutmeg
½
teaspoons
mace
¼
teaspoons
ginger
1 ½
cup
Figs
dried, uncooked
1
tbsp
Orange zest
Assembly
1
large Egg white
½
cup
turbinado sugar
Instructions
Preheat oven to 375F.
Line a rimmed baking sheet with parchment paper or a silpat baking mat.
To make the dough:
Cut the chilled butter into small pieces.
In a large bowl, stir together the flour and salt with a fork.
Using your hands or a pastry blender, combine the butter and the flour mixture until the butter is pea sized pieces.
Stir in the ice cold water with the fork until a loose dough forms.
Turn out onto a well floured counter and pat into a rectangle.
Fold the dough into thirds (like an envelope).
Rotate 90 degrees, pat out the dough to a rectangle, and fold into thirds again.
Repeat until you have folded it 6 times.
Wrap in cling wrap and place in the fridge for 30 minutes.
To make the Filling:
In a small saucepan, melt the butter and brown sugar together.
Remove from heat.
Stir in the spices, zest, and minced figs.
Assembly:
Roll out the dough into a large rectangle.
Using a pizza cutter or sharp knife, cut 14 rectangles.
Place a spoonful of filling into the center of each rectangle.
Fold in the edges and seal/roll in your hand to create a little round pillow of dough that surrounds the filling.
Dip the smooth side of the dough into the egg white, and then dip in the turbinado sugar.
Place on the prepared baking sheet and flatten slightly with the palm of your hands (don't smash it, just squash it a little).
Using a very sharp knife, slice the top of the dough to allow steam to escape while baking.
Bake for 15 minutes, or until just slightly starting to turn golden brown.
Remove to a wire rack to cool, and enjoy!
Nutrition
Serving:
1
g
|
Calories:
331
kcal
|
Carbohydrates:
34
g
|
Protein:
3
g
|
Fat:
21
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
7
g
|
Cholesterol:
69
mg
|
Sodium:
116
mg
|
Fiber:
2
g
|
Sugar:
17
g