TRINIDAD CURRANTS ROLL

I am so happy to finally be able to share this all-time favorite with you. Finally. This currants roll recipe has been a labor of love, or more so patience.

This is a flaky pastry crust that is ram packed with currants.A roll of messy goodness!!So let's discuss this flaky pastry making.

Oh before I even get to that. My aunt who owns a bakery, makes big batches of this to sell. So when I decided to make this I reached out to her to get her take on it. She gave me some measurements but they were imperial measurements. So there I was trying to convert and re-measure and running back to my computer to research. After all that frustration, I decided I had to have something close by in my kitchen, and I made a pretty conversion chart to print and save.

A flaky pastry crust, filled with an abundance of currants. A popular snack in Trinidad and Tobago. This can also be filled with cheese or coconut filling.

This dough can also be used to make cheese rolls and coconut rolls. Yummy

INGREDIENTS:

For Flaky Pastry Dough

• 4 cups flour
• 3/4 cup margarine, cold and cut into cubes
• 3/4 cup shortening, cold and cut into cubes
• 1/2 teaspoon salt
• 2 tablespoons brown sugar
• 1 cup ice cold water (approximately)

For Currants Filling

• 2 cup currants
• 2 eggs (beaten)
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 4 tablespoons brown sugar
• 2 tablespoons softened margarine

INSTRUCTIONS

For Currants Filling

1. Combine sugar with currants and cinnamon

For Flaky Pastry

1. Blend together your shortening and margarine. Divide into four parts
2. Heat oven to 400 degrees
3. Add flour, brown sugar and one part of fat from step one and combine. Cutting into until mixture resembles breadcrumbs 
4. Add cold water (a little at a time) until mixture holds together. 
5. Roll out on a lightly floured board into a rectangular shape
6. Add another part of fat (step 1) to top 2/3 of the rolled out pastry.
7. Fold the top part of pastry 2/3 rds down.  
8. Fold the bottom part of pastry over top
9. Seal edges with the rolling pin
10. Turn pastry so that the fold is now lengthwise
11. Roll out again to a rectangular shape and repeat steps 5 through 7
12. Do this another time (Total roll and fold with fat would be three times)
13. Roll out for the fourth time (do not use any fat), fold as above
14. Put pastry on a floured sheet and cover and leave refrigerated for 30 to 45 minutes.
15. Roll  pastry out into a large oblong like shape
16. Brush the inside with softened margarine
17. Evenly distribute currants mixture over pastry
18. Roll up pastry lengthways
19. Place roll on a baking sheet with roll end at the bottom
20. Place some diagonal marks on top of rolled batter (or use a fork to punch some holes)
21. Place in oven and bake for approximately 20 minutes
22. Remove from oven and brush roll with egg wash
23. Return and bake for another 8 minutes or until golden
24. Cool and slice diagonally

More Delicious Recipe  TRINIDAD CURRANTS ROLL@homemadezagat.com