Trinidad Currants Roll
Imagine biting into a flaky, golden Trinidad currants roll, bursting with sweetened currants—flakes flying everywhere! It’s the perfect afternoon snack that’s sure to satisfy your craving for a true Caribbean treat.
I’m excited to share one of my all-time favorite Caribbean treats with you: Trinidad currants roll. This flaky, currant-filled pastry is a labor of love, but the results are well worth the patience!
If you’ve never had it, Trinidad currants roll is a flaky pastry rolled with spiced currants and baked until golden brown. The flakier, the better!
It is a total roll of messy goodness!! And we don’t want it any other way.
Currants roll is one of the major treats sold at your bakeries along with jelly buns, coconut tart, sweet bread and hops bread.
I had to do a little conversion to share this recipe with you guys.
My family owns a bakery, and they make currants rolls in huge batches, way more than I needed for this recipe! When my relative shared the ingredients, they were all in imperial measurements. After some back-and-forth conversions and research, I created a handy conversion chart to make things easier for myself, and now I’m sharing it with you!
How to make Trinidad currants roll
Ingredients
Currants rolls use simple kitchen staples you probably already have on hand:
- Margarine
- Brown sugar
- Cinnamon
- Eggs
- Currants (or raisins)
- Water
- Salt
- Vegetable shortening
- Flour
Equipment
Here’s what you’ll need to get started:
- Food processor
- Baking tray
- Cooling rack
Instructions
Making flaky pastry requires patience (something I don’t always have!), but the effort is worth it for that flaky, crumbly crust that falls apart in all the right ways.
- Prepare the currants: In a small bowl, combine the sugar, currants, and cinnamon. Set aside.
- Make the Flaky Pastry: Preheat your oven to 400°F (200°C). In a bowl, blend together the shortening and margarine, dividing them into four parts and set aside. Add flour and brown sugar to the bowl, then mix in one part of the fat from step 1. Use a pastry cutter to combine until the mixture resembles breadcrumbs.Gradually add cold water, a little at a time, until the dough holds together.
- Roll Out the Dough: On a lightly floured surface, roll the dough into a rectangular shape. Take one part of the fat and apply it to the top 2/3 of the dough. Fold the top third of the dough down over the fat, then fold the bottom third over the top, sealing the edges with the rolling pin.
- Repeat the Rolling and Folding: Turn the dough so that the fold is now lengthwise. Roll out again into a rectangular shape. Apply another part of the fat to the top 2/3 of the dough, then repeat the folding process. Do this two more times (total of three fat applications and folds).
- Final Roll-Out and Resting: On the fourth roll, do not use any fat. Fold as described in previous steps. Place the pastry on a floured sheet, cover with cling wrap, and refrigerate for 30–45 minutes.
- Assemble the Currants Roll: After chilling, roll the pastry into a large oblong shape. Brush the inside of the pastry with softened margarine. Evenly distribute the currant mixture over the pastry.
- Roll and Bake: Roll the pastry lengthways and place the roll on a baking sheet, with the seam side facing down. Use a fork to make diagonal marks on top of the roll (or gently poke holes). Bake in the preheated oven for about 20 minutes.
- Finish the Bake: After 20 minutes, remove the roll from the oven and brush with an egg wash. Return the roll to the oven and bake for another 8 minutes, or until golden brown.
- Cool and Slice: Remove the roll from the oven and let it cool slightly before slicing it diagonally. Enjoy!
Tips for making flaky pastry
- Take your time: Patience is key. Allow the dough to rest so the butter stays firm and the dough doesn’t get too tough.
- Keep it cold: Ensure your surface and butter stay cold to avoid the butter melting too quickly when you roll the dough.
- Roll evenly: For an even rise, roll the dough to the same thickness and size each time.
- Use flour sparingly: Dust off any excess flour when rolling, so it doesn’t affect the dough’s texture.
- Preheat your oven: Make sure your oven is fully preheated to the right temperature before baking.
Storage tips
The beauty of this dough is its versatility. You can easily swap out the currants for other fillings, like coconut or cheese rolls.
To enjoy that ‘just-baked’ feeling, simply reheat the rolls in the oven or toaster oven. For longer storage, freeze the rolls after baking. When ready to eat, let them come to room temperature and then pop them back in the oven to toast.
Variations
- Coconut Rolls: Swap the currants for sweetened shredded coconut. Add a bit of cinnamon and sugar for extra flavor!
- Cheese Rolls: Use grated cheese as a filling for a savory twist on the traditional currants roll.
- Raisin Rolls: Not a fan of currants? Raisins work perfectly as a substitute for a similar taste.
Frequently Asked Questions
Yes! You can substitute with butter for a richer flavor, though the texture might be slightly different. It’s best to use a combination of butter and vegetable oil for a good balance.
The roll should be golden brown on top and slightly firm to the touch. You can also check by inserting a toothpick into the center; it should come out clean.
Yes, you can freeze the rolled pastry before baking. Just place it in an airtight container or wrap it tightly in plastic wrap. When you’re ready to bake, you can bake directly from frozen, but it might take a few extra minutes.
While dried currants (or raisins) are typically used, you can use fresh currants, but they will release more moisture. You might want to cook them down a bit with sugar before using them in the filling to avoid excess moisture in the roll.
Currants rolls can last up to 4 days when stored in an airtight container at room temperature. If you want them to last longer, you can freeze them for up to 3 months.
Thanks so much for reading! If you loved this Trinidad currants roll recipe, be sure to share it with friends and family. Don’t forget to pin it for later or leave a comment below—I’d love to hear how yours turned out!
Looking for more Caribbean treats? Check out my other favorite recipes:
Recipe
Trinidad Currants Roll
Ingredients
Method
- Combine sugar with currants and cinnamon
- Heat oven to 400 degrees
- Blend together your shortening and margarine and divide into four parts
- Add flour, brown sugar, and one part of fat from step one and combine cutting into until mixture resembles breadcrumbs
- Slowly add cold water a little at a time until the mixture holds together.
- Roll out on a lightly floured board into a rectangular shape
- Take another part of fat from step 1 and apply it to the top 2/3 of the rolled-out pastry.
- Fold the top part of the pastry 2/3 way down.
- Fold the bottom part of the pastry over the top
- Then seal edges with the rolling pin
- Turn the dough so that the fold is now lengthwise
- Roll out again to a rectangular shape and repeat steps of applying fat to top 2/3s then folding the other side up to the top.
- Do this one more time. (Total roll and fold with fat would be three times)
- Roll out for the fourth time (do not use any fat), fold as above.
- Put the pastry on a floured sheet and cover with cling wrap and leave refrigerated for 30 to 45 minutes.
- Roll pastry out into a large oblong like shape
- Brush the inside with softened margarine
- Evenly distribute currants mixture over pastry
- Roll up pastry lengthways
- Place roll on a baking sheet with roll end at the bottom
- Place some diagonal marks on top of rolled batter (or use a fork to punch some holes)
- Place in oven and bake for approximately 20 minutes
- Remove from oven and brush roll with egg wash
- Return and bake for another 8 minutes or until golden
- Cool and slice diagonally
Thanks for your recipe, I am definitely going to try it. One thing I observed is I think the oven was lit too early, maybe after step 17 might be better so the oven would not be on while the pastry is being chilled for 30-45 minutes.