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Currants roll
Spiced currant pastry roll
Trinidadian flaky pastry rolled around spiced currants
In Trinidad and Tobago, currants roll is the thing in the bakery case next to the coconut drops and salara: flaky shortcrust rolled tightly around a dark, sticky mixture of currants, brown sugar, cinnamon and nutmeg, baked whole and cut into thick spiral slices. Schoolchildren buy a piece on the way home and it is a favourite at Christmas when the house is full of visitors. The pastry is crisp and short, the filling jammy and warmly spiced. Spooning the filling on hot and syrupy makes the roll leak and go soggy, so cool it until thick. Chef's tip: roll the pastry on baking paper and use the paper to lift and roll the log, keeping it tight and even.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the pastry
- 10 ½ oz plain flour
- 1 tbsp sugar
- ½ tsp salt
- 3 ½ oz cold butterdiced
- 1 ¾ oz vegetable shorteningcold
- ½ cup iced waterabout
For the filling
- 9 oz currants
- 3 ½ oz brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmegfreshly grated
- 1 tsp vanilla extract
- ¼ cup water
- 1 oz buttermelted
To finish
- 1 tbsp milkfor brushing
- 1 tbsp demerara sugar
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What you'll need
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Method
0/9 doneStep 1: Simmer 9 oz currants, 3 ½ oz brown sugar, 1 tsp ground cinnamon, ½ tsp ground nutmeg and ¼ cup water in a small pan over medium heat for 6–8 minutes, until the currants are plump and the syrup is thick. Stir in 1 tsp vanilla extract and cool completely.
8 minStep 2: Rub 3 ½ oz cold butter and 1 ¾ oz vegetable shortening into 10 ½ oz plain flour, 1 tbsp sugar and ½ tsp salt until it looks like coarse crumbs. Add ½ cup iced water a little at a time and bring together into a dough. Wrap and chill for 20 minutes.
20 minStep 3: Heat the oven to 375°F (350°F fan) and line a baking tray.
Step 4: Roll the pastry on floured baking paper into a 30 × 35 cm rectangle, about 3 mm thick. Brush with 1 oz butter, leaving a 2 cm border along one long side.
Step 5: Spread the cold currant mixture evenly over the buttered area.
Step 6: Using the paper to help, roll the pastry up tightly from the long side towards the clean border. Pinch the seam and the ends closed and lay it seam-side down on the tray.
Step 7: Brush with 1 tbsp milk, sprinkle with 1 tbsp demerara sugar and cut shallow diagonal slashes along the top every 3 cm.
Step 8: Bake for 35–40 minutes, until deep golden and crisp all over, with a little syrup bubbling at the slashes.
38 minStep 9: Cool on the tray for 20 minutes, then cut into thick slices along the slashes. Keeps for 4 days in a tin.
Nutrition per serving
- Calories
- 270 kcal
- Protein
- 3 g
- Carbs
- 40 g
- Fat
- 12 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does currants roll take?
- About 75 minutes in total: 35 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of sugar?
- Caster sugar, same amount.
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