Ingredients
Method
For Currants Filling
- Combine sugar with currants and cinnamon
For Flaky Pastry
- 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