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Currant Rolls Recipe

Ingredients:

* Flaky Pastry
* 1 lb Flour - sifted
* 12 oz Shortening at room temp
* 1/2 tsp. Salt
* 1 1/2 tsp. Granulated Sugar
* 9 oz Water
* Juice from 1/2 Lime

Method / directions:

Crumble 3 oz of the shortening in the flour using finger tips until it resembles coarse bread crumbs. Mix in the salt and sugar and make a dough with the water and lime juice mixture. Do not over-knead, just enough to form a dough. Let it rest for 20 min. Dust board or table top with just enough flour to prevent sticking. Open dough with finger tips in an oblong shape about 12" x 7" on table top or board. Spread the balance of the shortening (9oz) evenly on 2/3 of the dough. Then, starting at one end, fold the blank 1/3 over 1/2 of the other part of the dough, then fold that over the other 1/2. Altogether 2 folds. Roll out pastry with a pin to about 1/2" thickness, maintaining the oblong shape at all times. Fold again the same way and roll again. Let it rest for another 20 min. Roll and fold again two more times and rest for 20 min. Roll and fold again one more time. That will make 5 rolls and folds - (2 + 2+1).

Let pastry rest overnight in a chiller.

Filling the Currant Rolls

Ingredients

* 12 oz Currants
* 3 to 4 oz Granulated Sugar
* 1 tsp. Cinnamon
* 1 tsp. Vanilla

Method / directions:

Mix the above ingredients together. Cut pastry in two strips, length ways - (about 18" x 7" each). Spread currants evenly over each strip, except for a 1" edge, closer to you. Wet that skirt with a little water, using a pastry brush (or just by dipping your finger in a little water). Roll from far end towards you in 1" folds. The wet end will keep it stuck. Place rolls on a greased baking sheet with sealed end resting on the sheet. Brush with egg wash or water. Punch about 5 holes, approx. 3" apart. Skewer top center of each stick. Bake at 350 for 45 min. Or until done.

Currant Rolls Recipe

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