Currants Roll
HB-4174 · Hand-built original · Trinidadian
Currants Roll is a Trinidadian pastry centred on currants, prepared in a straightforward home style. Serve it as directed in the method.
TrinidadianDessertVegetarian
Main ingredient: currants
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 3 cups of flour
- 1 tsp salt
- 2 tbsp sugar
- 8 oz cold unsalted butter
- 1 cup cold water
- 2 cups dried currants
- 4 tbsp brown sugar
- 2 pinches of cinnamon
- 1 beaten egg, for egg wash
Method
- Combine the flour, salt and sugar in a food processor, add the cold butter and pulse until the mixture resembles sand. Stream in the cold water until a dough forms, form into two disks, wrap and refrigerate for at least 1 hour.
- Combine the currants, brown sugar and cinnamon in a bowl.
- Roll out one disk of dough into a rectangle about 14 inches by 9 inches, sprinkle half the filling over it, and roll up gently along the long side, sealing with water. Repeat with the second disk.
- Brush both logs with beaten egg and poke holes along the top. Bake at 425F for 15 minutes, reduce the heat to 375F and bake for an additional 25 minutes.
- Cool on a baking rack for about 20 minutes and slice diagonally.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).