How To Make Currants Roll As It's Done in Trinidad and Tobago.

currants

🥗Healthier: raisins

💰Cheaper: sultanas

Raisins are more accessible and less expensive than currants.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a healthier fat option.

Start by making the pastry. In a bowl, combine 3 cups of all-purpose flour and 1/4 teaspoon of salt.

Add 1/2 cup of chilled butter (cubed) and 1/2 cup of vegetable shortening to the flour mixture.

Pulse the mixture until combined, then transfer to a floured surface.

Knead the dough gently for about 1 minute, then wrap in plastic wrap and refrigerate for 15-20 minutes.

Prepare the filling by mixing 1 1/2 cups of dried currants, 1 tablespoon of ground cinnamon, and 1/4 cup of brown sugar in a bowl.

After the pastry has chilled for about 30 minutes, cut it in half to make two rolls.

Flour the working area and roll out one piece of dough into a rectangle about 1/8 inch thick.

Brush the surface generously with 1 stick of melted butter.

Sprinkle the currant filling mixture evenly over the dough, leaving about half an inch from the edges.

With the narrow end facing you, tightly roll the dough up, pinching the edges to seal.

Place the roll seam-side down on a parchment-lined baking sheet.

Repeat the process with the second piece of dough.

Preheat the oven to 350°F (175°C).

In a bowl, mix 1 beaten egg with 1 tablespoon of milk and brush this mixture over the top of the rolls.

Sprinkle a little granulated sugar on top (less than a teaspoon).

Bake in the preheated oven at 350°F for about 50 minutes, or until golden brown.

Allow the rolls to cool for about 30 minutes before cutting.

Cut the rolls at an angle to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens