Banbury Puff
4 servings
60 minutes
Banbury cake is a classic European pastry that originated in England. These golden pastries filled with a fragrant mix of currants, candied peel, nutmeg, cinnamon, and a splash of rum have an surprisingly rich flavor and pleasant sweetness. Their light flaky dough is crispy on the outside and tender on the inside, creating a perfect contrast with the spiced filling. Banbury cake became popular due to its exquisite combination of spices and textures. Ideal for afternoon tea or a cozy evening with loved ones, it offers a delicious nostalgia for traditional English pastries. It is best served warm with a cup of fragrant tea or coffee to reveal the richness of its flavor nuances.
1
Preheat the oven to 220°C. Roll out the dough thinly and cut out 18-centimeter circles. Melt the butter, remove from heat, and mix with all the mentioned ingredients except for the egg white.
- Butter: 60 g
- Puff pastry: 550 g
- Currant: 125 g
- Candied fruit: 30 g
- Ground cloves: 0.5 teaspoon
- Nutmeg: 0.5 teaspoon
- Cinnamon: 0.5 teaspoon
- Sugar: 60 g
- Rum: 1 tablespoon
2
Place a spoonful of filling in the center of each dough circle in a strip about 13 cm long. Lift and join the edges of the dough over the filling, giving the pastries an oval shape.
3
Trim the excess dough. Turn them seam side down, press gently, and make 3 cross cuts on each pastry. Brush with egg white, sprinkle lightly with sugar, and bake for 15 minutes until golden.
- Egg white: 1 piece
- Sugar: 60 g