Name: Eccles Cakes
Yield: Makes 4
Ingredients: 3/4 cup dried currants; 1/3 cup golden raisins; 1/4 cup (packed) golden brown sugar; 1/4 cup chopped candied orange peel; 3 tablespoons unsalted butter, room temperature; 2 tablespoons fresh lemon juice; 1 teaspoon grated lemon peel; 1/2 teaspoon ground nutmeg; 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed; 1 egg, beaten to blend (for glaze); 2 teaspoons sugar

Michael P. Hooley of San Francisco, California, writes: "While I was in London, I went to Fortnum & Mason and had a delicious currant-filled pastry called an Eccles cake. Would it be possible to get the recipe?"

These sweet pastries are named after the town in Lancashire where they originated.

Recipe notes

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