Trinidad Currants Roll

March 27, 2018
A flaky pastry dough, ram filled with currants. The perfect afternoon snack.

Currants roll sliced up

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!!


I had to do a little conversion to share this recipe with you guys.

I have some family with a bakery and they make this in obviously large batches. Which I obviously did not need to make.

When she gave me what she uses, they were not only large were also imperial measurements.

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.

And I am sharing this chart with you.

Once you subscribe, you’ll be directed to my printables page where you can download the printable to your computer.



If you already are a subscriber, check your email! I sent a link to download this printable to all my current subscribers.

Now back to the goodies.

Making flaky pastry calls for patience, something I don't really have much of.

Flay pastry requires patience and the fridge.

Rolled currants roll

But it's worth it for that messy, falling everywhere crust.

So let's discuss this flaky pastry making.

Tips for making flaky pastry


A lot of people shy away from making flaky pastry. It can be a failure project. I've been there a few times.

There is nothing wrong with buying pre-made pastry crust at all. These tips relate to both bought and homemade flaky pastry.

1. Take your time
Patience is key here. The pastry needs to "relax" during the process. The rest periods help to get the butter to set so that it stays firm. We also want the dough to not be too stiff so that we can easily roll it out.

2. Make sure your surface is cold.
Your butter is nice and cold and firm so that it doesn't escape out the pastry edges when we are rolling it out. So a cold surface would help to make sure the temperature of the butter stays low while we work with

3. Get your layers even
So that we can an even rise of our pastry roll, we want to make sure that we roll the pastry to as close as the same size as possible whenever we roll it out. It is also the same for when we are folding it.

4. Easy on the flour
I love to add "a little flour" when rolling out to help with turning the pastry. But this is added flour to the dough.A good thing to do is dust off any excess flour you see on there.

5. Oven Temperature is nice and hot
You want to make sure your oven is preheated before putting in your item. Not just now heating up but has reached the required temperature.


Three rolls of currants roll

And then those currants. You can also easily use raisins instead.

I like that currants roll ingredients are pretty basic kitchen staples:

  • margarine
  • brown sugar
  • cinnamon
  • eggs
  • currants/raisins
  • water
  • salt
  • shortening
  • flour


Sliced currants roll

And what is so good about this dough recipe is that you can also use it to make coconut rolls and cheese rolls.

But currants roll is definitely my favorite.

These can be given that "just baked" feeling by throwing it back into the oven/toaster oven to get it warmed up and nice again.

It can also be stored in the freezer after baking, taken out and brought to room temperature then put into the oven to toast.

Nice and warm.



Catch some more snacks/desserts:

Pholourie
Gizzada
Coconut Tart
Pone


Currants Roll Pin

Don't forget to get your free Kitchen Conversion Chart.

Thanks so much for stopping by and reading my posts. It is much appreciated. Please, if you can like, share, yum and/or pin this, especially if you enjoyed it.






Currants roll, Trinidad currants roll
snacks, desserts
Trinidad and Tobago, Caribbean, Guyanese
Yield: 4 Logs
Author:

Trinidad Currants Roll

Trinidad Currants Roll

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

Ingredients:

For Flaky Pastry Dough
  • 4 cups all purpose 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:

How to cook Trinidad Currants Roll

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 length ways
  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

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Renz HomeMadeZagat
Renz HomeMadeZagat

Hi guys, I’m Renz. I am the chief cook and bottle washer here at HomeMadeZagat. I am here sharing Caribbean recipes that I grew up eating and new ones I’ve fallen in love with over the years. I just want to showcase the amazing diversity of Caribbean food and that everyone can recreate these dishes.

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