Most Trinis like to indulge in a little bit of pastry once in a while and when they do a currants roll is in order, well at least for me. I have gotten tired of the kind of "currants" roll that has either raisins or candied paw paw instead that some of our bakeries like to pass off as the real thing. Mind you, it tastes good but please don't call it a currants roll. Call it a raisin roll or a candied fruit roll or something. Anyhow, I just wanted the real thing (with real currants) so we took out our pastry dough from the freezer and made some.
I have grown fond of pastries and its versatility. I just have to remind myself not to eat too much of it, I certainly cannot allow myself to add on any more pounds. But for some reason I forgot about this and my wife rolled out the entire dough. She felt like a artist and curved it to see how it would bake. In the end she ended up with some really large currants roll everyone enjoyed. You can make smaller rolls buy cutting the dough in half before working it. You don't have to make large rolls as we did. I hope you enjoy this recipe.
Prepared pastry dough
1 cup of currants
2 teaspoons sugar
2 tablespoons melted butter
Roll one long side of the dough and fold over. Moisten the edge with a little milk, press together to seal.
Place on lightly greased baking sheet or dish. Start oven at moderate 350 F. Bake for 25 minutes, or until golden brown. Cool on a rack and cut.
Well today was quite an adventure getting an error 404 and trying to fix it. I'm tired because of it but still happy I'm able to post. So we're back. While I go to bed now enjoy your currants roll, this one is on me.
See you, bye!
- Roll out the pastry dough and spread the butter, sprinkle the cinnamon (according to your own taste), spread and press in the currants, and sprinkle a little sugar.
- Roll one long side of the dough and fold over. Moisten the edge with a little milk, press together to seal.
- Place on lightly greased baking sheet or dish. Start oven at moderate 350 F. Bake for 25 minutes, or until golden brown. Cool on a rack and cut.