Currants Roll, A Caribbean Classic.

Without ANY DOUBT.. this is one of my favorite Caribbean desserts! If you recall back in 2013 I shared an (if not the first) online version of this Currants Roll Recipe. However this time I’ll show you an even easier method of making it. Without sacrificing taste, texture and overall flavor.

You’ll Need…

1 puff pastry sheet
1 1/2 cups currants
1/2 teaspoon ground cinnamon
2 1/2 tablespoon brown sugar
1 egg
1 tablespoon milk (optional)
3-4 tablespoon butter (melted)

This is a simplified version of that classic recipe I shared, so head over to your grocery store and grab a package of “puff pastry” from the freezer section. Allow it to thaw in the fridge, until it’s soft enough to handle, but still chilled.

On a well flour dusted surface, roll out the puff pastry until it’s about 5-7 millimeters thick and a rectangle shape. (watch the images below).

Tip! For best pastry results, use the puff pastry chilled and try to have your surface well flour-dusted and as cool as you can have it.

Now it’s time to brush on 1/2 the melted butter on the surface of the pastry dough.

Mix the sugar and cinnamon together. Then sprinkle on (evenly) the currants onto the surface of the dough, followed by the sugar/cinnamon mixture.

It’s now time to roll everything as tight as you can into a dough filled log.

Since I wanted these bite-sized, I rolled the longer side. Then cut them into two pieces. Place them onto a parchment lined baking tray (I didn’t and I had a mess to clean up after). Then brush on the egg/milk wash (basically you whisk the egg together with the milk) over the surface of each.

Then using a fork, poke some holes onto the surface of each log. Make sure the seam side is on the bottom, to help keep it closed/sealed as it bakes in the oven

Onto the middle rack of a preheated 375 oven for 25 minutes. Then remove them and slap (brush) on the remaining butter we have and place back into the oven for about 5 minutes.

After which, you’ll place them on a cooling rack to cool down a bit before using a serrated knife to cut them into the serving size pieces you want. I went on a an angle when slicing for that classic currants roll look. With the serrated knife you’ll have to use a sort of gentle sawing action to cut through them without destroying the pastry.

If you wanted you could have sprinkled on some granulated sugar on the surface before you placed them into the oven.

As classic a Caribbean dessert as you can get without all the fuss, by using the puff pastry we got from the grocery store.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/