Packed with sweet fruit in a flaky and light pastry.

Makes 10 Eccles cakes.


375g puff pastry
4 cooking apples
100g sour cherries
100g sugar
Fennel tops (optional)
1 beaten egg for egg wash


Pre-heat oven to 180°C.

Peel and core the apples and cut into chunks.

Pre-heat a non-stick frying pan on a medium heat then add the apples and sugar.

Let the apples caramelise in the sugar until soft and golden brown.

Place the apples in a bowl and allow to cool.

Once the apples are almost cool stir in the sour cherries.

On a floured surface roll out the pastry to 3-5mm thick and cut out 10 x 15cm circles.

Take 1 tablespoon of the apple and sour cherry filling and place in the centre of each pastry circle.

Brush around the edge of the pastry circle with the beaten egg and pinch the sides together to create a parcel for the filling.

Place the Eccles cakes on a non-stick baking tray.

Brush the cakes with beaten egg wash and sprinkle the sugar over the top. Cut 3 small clits in the top of each.

Place in the oven for 20-25 minutes until golden brown and the pastry is crisp.