Ingredients
80g currants
60ml Verjuice
50g walnut finely chopped
150g dried figs finely chopped
60ml Coffee Vino Cotto
375g rough puff pastry (basic recipe)
2 tbspn caster sugar
80g currants
60ml Verjuice
50g walnut finely chopped
150g dried figs finely chopped
60ml Coffee Vino Cotto
375g rough puff pastry (basic recipe)
2 tbspn caster sugar
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Methods
1
Steep currants in Verjuice overnight, or reconstitute in the microwave for four minutes on defrost cycle, covered.
2
Preheat over to 220C.
3
Mix together currants, walnuts, dried figs and two tablespoons Coffee Vino Cotto. Place mixture evenly over pastry, then roll and slice into 3 centimetre slices. Place the scrolls onto a lined baking tray and sprinkle with sugar. Bake at 220C for 15 minutes.
4
Remove from oven and drizzle with one more tablespoon Coffee Vino Cotto, lightly cover with foil and place back in oven for 10 minutes.
5
Remove from oven and allow to cool for 15 minutes before serving.
1
Steep currants in Verjuice overnight, or reconstitute in the microwave for four minutes on defrost cycle, covered.
2
Preheat over to 220C.
3
Mix together currants, walnuts, dried figs and two tablespoons Coffee Vino Cotto. Place mixture evenly over pastry, then roll and slice into 3 centimetre slices. Place the scrolls onto a lined baking tray and sprinkle with sugar. Bake at 220C for 15 minutes.
4
Remove from oven and drizzle with one more tablespoon Coffee Vino Cotto, lightly cover with foil and place back in oven for 10 minutes.
5
Remove from oven and allow to cool for 15 minutes before serving.
