Trinidad Currants Roll
Just imagine biting into a flaky pastry stuffed with sweet, spiced currants. Flakes everywhere. Nothing like a good old Trinidad currants roll.
Sweet currants, cinnamon, and all those flaky layers make this one of my favorite Trinidad bakery treats. And honestly, the flakier and messier it is, the better.
What is Trinidad currants roll?
Trinidad currants roll is a popular bakery treat made with flaky pastry rolled around a sweet, spiced currant filling. It’s baked until golden brown, and the flakier the pastry, the better.
You’ll commonly find currants roll in bakeries in Trinidad and Tobago alongside treats like coconut tart and sweet bread, as well as favorites like hops bread.
This recipe actually came with a little work on my end. I have family with a bakery, and naturally, they make currants roll in much bigger batches than I needed at home.
When I got the recipe, the quantities were huge and the measurements were imperial. So I had to do some converting, re-measuring, and testing to bring it down to a batch that made sense for making currants roll at home.
How to make Trinidad currants roll
Ingredients
Currants roll uses pretty basic baking ingredients. The pastry gets its flaky layers from a combination of margarine and vegetable shortening, while the filling is simple and sweet.
- All-purpose flour: Forms the base of the flaky pastry dough.
- Margarine and vegetable shortening: Both are kept cold and worked into the dough to create the flaky layers. You’ll also need a little softened margarine for the inside of the roll.
- Brown sugar: A small amount goes into the pastry dough, with more used to sweeten the currant filling.
- Ice-cold water: Brings the pastry dough together while helping to keep the fat cold. Add it gradually since you may not need the entire amount.
- Currants: The main ingredient in the filling. Raisins can also be used if you can’t find currants.
- Cinnamon: Adds warm spice to the currant filling.
- Eggs: Beaten and brushed over the pastry toward the end of baking to give the currants roll its golden finish.
- Salt: Balances the sweetness and flavor of the pastry.
Instructions
Making flaky pastry requires patience (something I don’t always have!), but the effort is worth it for that flaky crust with layers that break apart as you eat it.
1. Make the currant filling
Combine the currants, brown sugar, and cinnamon in a bowl and set aside.
2. Start the flaky pastry dough
Combine the cold margarine and shortening, then divide the mixture into four equal portions.
Add the flour, brown sugar, salt, and one portion of the fat to a bowl. Cut the fat into the flour until the mixture resembles breadcrumbs.
3. Add the water
Slowly add the ice-cold water, a little at a time, mixing until the dough comes together. You may not need the entire cup, so stop adding water once the dough holds together.
4. Roll and fold the pastry
Roll the dough on a lightly floured surface into a rectangle.
Spread another portion of the cold fat over the top two-thirds of the dough. Fold the top third down, then bring the bottom third up and over it. Gently seal the edges with your rolling pin.
Turn the dough so the fold runs lengthwise, then roll it into a rectangle again.
5. Repeat the folds
Roll the dough into a rectangle again. Spread another portion of the fat over the top two-thirds, then fold the dough as before.
Repeat this process once more with the final portion of fat. At this point, you will have completed three roll-and-fold rounds with fat.
Roll the dough out once more without adding any fat and fold it again.
6. Chill the pastry
Place the folded pastry on a lightly floured sheet, cover it with plastic wrap, and refrigerate for 30 to 45 minutes.
While the dough chills, preheat the oven to 400°F. The chilling time helps the fat firm back up before the final roll and bake.
7. Fill and roll
Roll the chilled pastry into a large oblong shape and brush the surface with softened margarine.
Spread the currant mixture evenly over the pastry, then roll it up lengthwise. Place it seam-side down on a baking sheet.
Make a few diagonal marks across the top or lightly prick the pastry with a fork.
8. Bake
Bake at 400°F for about 20 minutes. Remove the currants roll from the oven and brush the top with the beaten egg.
Return it to the oven and bake for another 8 minutes, or until the pastry is golden brown.
9. Cool and slice
Allow the currants roll to cool before slicing it diagonally and serving.
Tips for making flaky pastry
Flaky pastry takes a little patience. I’ve had my failures with it too, but keeping the dough and fat cold and giving the pastry time to rest makes a big difference.
- Keep everything cold. Start with cold margarine, shortening, and ice-cold water. If the fat gets too soft while you’re rolling and folding, put the dough back in the refrigerator for a few minutes before continuing.
- Don’t add all the water at once. Add the ice-cold water gradually and stop when the dough holds together. Depending on your flour and conditions in your kitchen, you may not need the full cup.
- Use flour lightly. A little flour keeps the pastry from sticking while you roll it, but avoid working a lot of extra flour into the dough. Brush away excess flour before folding.
- Try to keep your layers even. Roll the pastry as evenly as you can each time so the layers of fat and dough are distributed throughout the pastry.
- Don’t skip the chill. Refrigerate the folded dough for the full 30 to 45 minutes before the final roll. This gives the fat a chance to firm back up before baking.
- Preheat the oven completely. Have the oven at 400°F before the currants roll goes in rather than putting the pastry into an oven that’s still heating.
Other ways to use this pastry
One thing I love about this flaky pastry dough is that it isn’t just for currants roll. You can also use it as the base for other Trinidad bakery favorites, including coconut rolls and cheese rolls.
How to store and reheat currants roll
Currants roll is especially good when the pastry is warm and flaky, but you can easily reheat leftovers to bring back some of that just-baked texture.
I prefer reheating it in the oven or toaster oven until warmed through and the pastry has crisped back up. The microwave will warm it, but you won’t get quite the same flaky texture.
Currants roll also freezes well after baking. Let it cool completely, wrap it well, and freeze. When you’re ready to eat it, thaw it at room temperature and warm it in the oven or toaster oven before serving.
Frequently Asked Questions
Yes. Raisins can be used if you can’t find currants, although technically you’ll be making a raisin roll. The flavor and texture of the dried fruit will be slightly different.
Keeping the margarine, shortening, water, and dough cold is important for creating flaky layers. If the fat starts getting too soft while you’re rolling and folding the pastry, refrigerate the dough for a few minutes before continuing.
More Caribbean treats
If you’re in the mood for more Caribbean bakery favorites and sweet treats, try my rock buns, coconut drops, pone, or gizzada recipes next.
If you make this Trinidad currants roll, let me know how it turned out in the comments below. And if you enjoyed the recipe, don’t forget to save or share it for later.
Recipe
Trinidad Currants Roll Recipe
Ingredients
Method
- Make the filling by combining the currants, brown sugar, and cinnamon in a bowl. Set aside.
- Combine the cold margarine and shortening, then divide the mixture into four equal portions.
- Add the flour, salt, brown sugar, and one portion of the fat mixture to a large bowl. Cut the fat into the flour until the mixture resembles breadcrumbs.
- Gradually add the ice-cold water, a little at a time, until the dough comes together. You may not need the entire cup.
- Turn the dough onto a lightly floured surface and roll it into a rectangle.
- Spread one portion of the remaining fat mixture over the top two-thirds of the dough. Fold the top third down, then fold the bottom third up and over it. Gently seal the edges with your rolling pin.
- Turn the dough so the fold runs lengthwise. Roll it into a rectangle again, spread another portion of fat over the top two-thirds, and repeat the folding process.
- Repeat the rolling, spreading, and folding once more with the final portion of fat. You will have completed three roll-and-fold rounds with fat.
- Roll the dough into a rectangle once more without adding any fat. Fold it again in the same way.
- Place the folded dough on a lightly floured sheet, cover with plastic wrap, and refrigerate for 30 to 45 minutes. While the dough chills, preheat the oven to 400°F.
- Roll the chilled pastry into a large oblong shape. Brush with the softened margarine, then spread the currant filling evenly over the pastry.
- Roll the pastry up lengthwise and place it seam-side down on a baking sheet. Make a few diagonal marks across the top or lightly prick it with a fork.
- Bake for about 20 minutes. Remove from the oven, brush the top with the beaten egg, and return to the oven for another 8 minutes, or until golden brown.
- Allow the currants roll to cool before slicing diagonally and serving.
Nutrition
Recipe Printed From ThisBagoGirl.com
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.