Traditional Scottish Fruit Slice Recipe ( Fly Cemetery Recipe )

Photo: Uncut Recipes

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Have you ever heard of a dessert called a "Fly Cemetery?" No, it's not a Halloween prank or an insect's final resting place; it's a delicious traditional Scottish treat that has charmed taste buds for generations! The name might give you pause, but this intriguingly titled pastry is rich in flavor and steeped in culinary tradition.

Picture a bustling street in Edinburgh. Locals scurry about their daily routines, but something sweet lingers in the air. Follow the irresistible aroma, and you'll find yourself at a local bakery, where a tray of freshly baked Fly Cemetery sits by the window. A curious traveler inquires about the name, and the baker, with a twinkle in his eye, reveals the story behind this unique pastry.

It's said that long ago, Scottish bakers crafted a dessert filled with plump currants and fragrant spices, all wrapped in a buttery, flaky pastry. The appearance of those currants peeping out from the pastry led to the nickname "Fly Cemetery." But don't let the name fool you; there's nothing morbid about this delightful treat. The teasing name only adds to its charm and character.

Fly Cemetery is a celebration of simplicity and flavor, a pastry that takes humble ingredients and turns them into something magical. It's more than just a dessert; it's a conversation starter, a link to Scottish heritage, and a symbol of the playful spirit found in traditional kitchens across the Highlands and Lowlands.

So, why not roll up your sleeves and embrace the whimsical nature of Scottish baking? Whether you're entertaining guests or looking for a unique addition to your baking repertoire, this Fly Cemetery recipe offers a fun and flavorful adventure.

Step into the world of Scottish folklore, enjoy the process of crafting this beautiful pastry, and take pleasure in the expressions of surprise and delight when you serve it. It's a journey filled with laughs, love, and luscious bites. Now, who's ready for a taste of Scotland's famous Fly Cemetery?

JUMP TO:

INGREDIENTS:

Currants Selection: Currants are the key to this dish's flavor. Look for plump, moist, and dark currants. They should be free from stems and feel soft to the touch. If unavailable, raisins or sultanas soaked in a little warm water can serve as a substitute.

Brown Sugar and Caster Sugar Quality: Brown sugar adds a molasses-like richness to the filling. Ensure that it is fresh and free from lumps. Caster sugar is used for its fine granules, which dissolve easily, offering sweetness without affecting texture. If unavailable, regular granulated sugar can be substituted by processing it slightly in a blender to achieve a finer texture.

Mixed Spices Selection: The mixed spices infuse a warm and aromatic flavor. It usually includes cinnamon, nutmeg, and allspice. Choose a blend that's fresh and stored in an airtight container to ensure optimal flavor. Alternatively, you can make your own blend to suit your taste preferences.

MAIN STEPS:

Handling of Dough: When adding water to the flour and butter mixture, pour it slowly and stir until cohesive. Over-mixing or using too much water can lead to a tough dough. Refrigerating it properly helps in handling, but don’t exceed the 2-day mark as it may affect the freshness.

Consistent Rolling of Pastry: While rolling out the pastry, ensure that both halves are of consistent thickness. This ensures even baking and a uniform appearance. Remember, the thickness should be about that of a medium coin to maintain the traditional texture of this dish.

Proper Sealing and Venting: When assembling, be gentle in pressing the edges to seal the pastry layers together; this helps contain the filling. Creating a few small slits in the top layer is essential to let steam escape, preventing uneven puffing and possible splitting of the pastry.

Filling Preparation Caution: Melt the butter, sugar, and spice together at medium heat without overheating. High heat can cause the sugar to caramelize quickly, altering the desired flavor and consistency. Stirring in the currants evenly ensures that each bite has the perfect balance of fruit and sweetness.

SERVED WITH:

Starter: Baked Brie with Fig Jam (France): Soft, melted brie cheese topped with sweet and tangy fig jam, served with toasted bread. It combines creamy and sweet flavors that align with the richness of the Fly Cemetery.

Side Dish: Waldorf Salad (United States): A refreshing salad made with apples, celery, grapes, and walnuts, tossed in mayonnaise. The fruity elements make it a light counterpart to the denseness of the Fly Cemetery.

Main Course: Roast Pork with Apple Sauce (United Kingdom): Slow-roasted pork served with sweet apple sauce. The pairing of meat with a sweet accompaniment echoes the sweet and savory balance in a meal featuring Fly Cemetery.

Second Course: Coq au Vin (France): Chicken braised with wine, mushrooms, and garlic. The rich and hearty flavors complement the spiciness of the Fly Cemetery.

Dessert: Bread and Butter Pudding (United Kingdom): A classic British dessert made from buttered bread, raisins, and custard. The buttery and fruity aspects of this dish align well with the Fly Cemetery's texture and flavor.

Cake: Linzer Torte (Austria): A nutty pastry filled with raspberry jam. The tartness of the raspberries balances the sweetness of Fly Cemetery, making them good companions.

Drink: Mulled Wine (Various European Countries): A warm, spiced red wine often served during the winter months. The spices in the mulled wine can complement the spiced currants and raisins in the Fly Cemetery.

ALTERNATIVES:

Dessert: Eccles Cakes (United Kingdom): Small, round pastries filled with a mixture of currants, brown sugar, butter, and spices. The combination of flavors makes it a close cousin to Fly Cemetery.

Dessert: Apfelstrudel (Austria): A pastry filled with spiced apples, raisins, sugar, and breadcrumbs. The use of spiced fruits wrapped in pastry dough makes it a European counterpart to Fly Cemetery.

Dessert: Butter Tarts (Canada): Individual tarts filled with butter, sugar, syrup, and egg, often with the addition of raisins or nuts. They share the rich, buttery flavor profile with Fly Cemetery.

Snack: Currant Buns (United Kingdom): Sweet bread rolls filled with currants. They are often spiced with nutmeg or cinnamon, giving a flavor reminiscent of Fly Cemetery.

Dessert: Rugelach (Jewish/Eastern Europe): Crescent-shaped pastries filled with walnuts, raisins, cinnamon, and chocolate. The combination of nuts, dried fruits, and spices creates a harmonious blend with Fly Cemetery.

Dessert: Pain aux Raisins (France): A sweet pastry often found in French bakeries, made from a spiral of laminated dough filled with pastry cream and raisins. The use of raisins and rich dough connects it to Fly Cemetery.

Dessert: Cinnamon Rolls with Raisins (United States): Soft and fluffy rolls with a cinnamon-sugar filling and raisins, topped with a glaze. The spiciness of cinnamon and the sweetness of raisins evoke similar flavors to Fly Cemetery.

HISTORY:

The Traditional Scottish Fruit Slice, also colloquially known as "Fly Cemetery," is a popular pastry in Scotland with a rich cultural history. While the exact origin of the recipe is somewhat elusive, the pastry's history, growth, and cultural significance provide an intriguing insight into Scottish culinary traditions.

The Scottish Fruit Slice is made of flaky pastry filled with a mixture of currants, raisins, brown sugar, and spices like cinnamon. The origin of the recipe is difficult to pinpoint, but it is believed to have roots in traditional Scottish baking, possibly influenced by other British and European pastry traditions.

The humorous name "Fly Cemetery" comes from the appearance of the filling, where the currants and raisins resemble flies trapped in a sugary mixture.

The Scottish Fruit Slice is often associated with family gatherings, local festivals, and community events. It's a common sight in local bakeries and is enjoyed with tea or coffee.

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Over time, the recipe has been passed down through generations and spread across Scotland. Its simple, satisfying taste and unique appearance have helped it maintain popularity.

The pastry has also found its way into broader British cuisine, where it is enjoyed in various forms, sometimes with slight variations in the ingredients or preparation method.

Today, the Scottish Fruit Slice remains a beloved treat in Scotland, reflecting the country's culinary heritage and sense of community. It's a staple in Scottish bakeries and is often made at home, following family recipes.

In recent years, the pastry has even started to gain recognition outside of Scotland, as travelers and food enthusiasts discover and share this traditional Scottish delight.

TIPS:

Egg Wash: Consider brushing the top layer of pastry with an egg wash made from egg yolk and a splash of cream or milk. This will create a more lustrous golden finish.

Handmade Currants: If you want to take it a step further, you could create your own currants by drying fresh grapes. This would allow you to control the moisture content and flavor.

Incorporate Nuts: Toasted and finely chopped nuts such as almonds or pecans could be added to the filling for a textural contrast and additional flavor.


Advanced Lamination Technique: Though not traditional, incorporating a lamination technique similar to that used in puff pastry can create a more complex and textured dough. This requires expert skills and careful temperature control.

Preparation: Begin with a détrempe (base dough) similar to the recipe, and prepare a butter block by flattening butter between two sheets of parchment paper.

Incorporating Butter: Encase the butter block within the détrempe and seal the edges.

Folding: Roll out the dough into a rectangle and fold it into thirds like a letter. This is one fold.

Chilling: Refrigerate the dough for 30 minutes between each fold to keep the butter solid.

Repeating: Repeat the rolling, folding, and chilling process about 4-6 times. This creates multiple thin layers of dough and butter, which puffs up as it bakes.

Note: The process must be done with precision and care to prevent the butter from melting into the dough, which would ruin the layers.

Ingredients:

Conversions and Servings: Cups (1 Cake or 12 Slices) Cups (2 Cakes or 24 Slices) Cups (3 Cakes or 36 Slices) Cups (4 Cakes or 48 Slices) Cups (5 Cakes or 60 Slices) Cups (6 Cakes or 72 Slices) Cups (8 Cakes or 96 Slices) Imperial (1 Cake or 12 Slices) Imperial (2 Cakes or 24 Slices) Imperial (3 Cakes or 36 Slices) Imperial (4 Cakes or 48 Slices) Imperial (5 Cakes or 60 Slices) Imperial (6 Cakes or 72 Slices) Imperial (8 Cakes or 96 Slices) Metric (1 Cake or 12 Slices) Metric (2 Cakes or 24 Slices) Metric (3 Cakes or 36 Slices) Metric (4 Cakes or 48 Slices) Metric (5 Cakes or 60 Slices) Metric (6 Cakes or 72 Slices) Metric (8 Cakes or 96 Slices)

Directions:

For The Dough:

01 - Start by cutting the chilled Butter into small pieces.

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02 - Now, Place the Flour into a large bowl and rub the pieces of Butter into the Flour using your fingertips until the mixture has the texture of breadcrumbs.

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03 - Slowly pour the Water into the mixture and stir until it forms a cohesive Dough.

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04 - Wrap the Dough with cling film and place it in the refrigerator for at least 15 minutes. You can also leave it in the fridge for up to 2 days if preparing ahead of time.


Setting Up The Oven:

05 - Set your oven to preheat at 180C / 356F, so it's ready when you need it.

06 - Take a large, 12x8in / 30x20cm lipped baking tray or dish and line it with baking paper to prevent sticking.

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For The Filling:

07 - For the filling, melt the Butter, Sugar, and Spice together in a pan over medium heat, stirring until fully combined.

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08 - Stir in the Currants until evenly mixed with the melted ingredients.

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Assemblying:

09 - Cut the Pastry dough in half: On a surface lightly dusted with flour, roll out the first half into a large rectangle, about as thick as a medium coin.

10 - Place it on the lined tray, leaving a small edge of about 1cm / 0.4in hanging over the sides. Trim off any excess beyond that... or leave the edges as in the picture below. These edges will be used later on, in STEP 13, to connect the upper layer with the lower one.

11 - Evenly spread the Fruit Mixture prepared in STEP 07-08 over the rolled-out Pastry.

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12 - Roll out the second half of the Pastry into a similarly sized rectangle, then place it on top of the fruit layer.

13 - Gently press down with a fork (or with your fingers) at the edges to seal the two pastry layers together.

14 - Create a few small slits in the top layer of the Pastry. This allows air to escape and prevents the pastry from puffing up unevenly.

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NOTE: The old traditional recipe doesn't call for egg wash, but we strongly recommend to brush the top pastry with a little milk or beaten egg, before sprinkling sugar, cutting or pricking a few holes on the top of the pastry.

15 - Sprinkle the top with Caster Sugar to add a touch of sweetness.

16 - Place the tray in the preheated oven and bake for 40-50 minutes. You'll know it's ready when the Pastry takes on a beautiful golden brown color.

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17 - Once baked, allow the Fruit Slice to cool before cutting it into individual servings. Serve and enjoy this delightful Scottish treat!

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Notes:

Cutting Butter into Flour: Using chilled butter is vital as it helps create a flaky texture in the pastry. Cutting the butter into small pieces and then rubbing it into the flour will provide the right consistency. This step requires gentle handling to avoid over-mixing.

Chilling Dough: Refrigerating the dough relaxes the gluten and chills the butter, leading to a tender crust. The timing mentioned provides flexibility for preparing ahead.

Melted Filling Preparation: The filling should be completely melted and well combined, but it should not come to a boil, or it may become sticky and hard to spread.


Alternative Ingredients:

Spices: If mixed spices are not available, a combination of cinnamon, nutmeg, and allspice can be used.

Fruit Variation: You may also experiment with different dried fruits like raisins or sultanas in place of currants.


Storing:

Cooling: Allowing the fruit slice to cool before cutting helps it to firm up and makes it easier to slice without crumbling.

Storing After Baking: Store in an airtight container at room temperature for up to a week, or refrigerate for longer freshness.

Freezing the Dough: If you want to prepare the dough in advance, you can freeze it wrapped in cling film and sealed in a ziplock bag for up to a month.

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Written by: Uncut Recipes

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