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Leftover Christmas cake “eccles” cakes with marzipan

Golden puff pastry pockets with rich marzipan christmas cake filling.
Bright clementine and warm spice in every bite, crisp outside.
Serve warm with brandy butter for a cozy, festive treat.

dessert ⏱ 35 min 420 kcal / portion 75.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Leftover Christmas cake “eccles” cakes with marzipan
v4 · rb0e705f985 20260727Z1751 320 g puff pastry 60 g demerara sugar 🔥 preheat the oven to 200°C and line a baking tray with parchment 🍽 defrost and roll out puff pastry to thin it slightly 🔪 cut 10cm rounds from puff pastry and re-roll scraps to make ten circles ⏳ chill the puff circles in the fridge to keep them cool 🔪 mix christmas cake filling in a bowl with clementine zest, masala wine, melted butter, marzipan, egg, and sea salt 🍽 place filling in the middle of each puff circle 🌀 stretch and fold the pastry up over the filling and pinch to seal place seam side down on the baking tray and press down gently 🍽 make 3 shallow slits in the top of each eccles cake brush tops and sides with the egg and dip in the demerara sugar 🔥 ⏱ 20-25 min bake until evenly browned, turning the tray halfway ⏳ ⏱ 5 min cool 🍽 serve the eccles cakes with custard, cream, or brandy butter alongside Eccles Cakes 🎉 300 g christmas cake 1 piece clementine 2 tbsp masala wine 25 g butter 100 g marzipan 1 piece egg zest to taste sea salt to taste custard to taste cream to taste brandy butter to taste demerara sugar custard, cream, brandy butter
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Preparation steps

  1. preheat the oven to 200°C and line a baking tray with parchment
  2. defrost and roll out puff pastry to thin it slightly
  3. cut 10cm rounds from puff pastry and re-roll scraps to make ten circles
  4. chill the puff circles in the fridge to keep them cool
  5. mix christmas cake filling in a bowl with clementine zest, masala wine, melted butter, marzipan, egg, and sea salt
  6. place filling in the middle of each puff circle
  7. stretch and fold the pastry up over the filling and pinch to seal
  8. place seam side down on the baking tray and press down gently
  9. make 3 shallow slits in the top of each eccles cake
  10. brush tops and sides with the egg and dip in the demerara sugar
  11. bake 20-25 min until evenly browned, turning the tray halfway
  12. cool for 5 minutes
  13. serve the eccles cakes with custard, cream, or brandy butter alongside

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