Sometimes you have that friend who is the resident expert on a certain topic. When it comes to St. Kitts and the islands, that friend is my girl Kathleen. So when I started exploring cooking from the Caribbean, I knew who to tap. She flagged some of the most common dishes in the region, including saltfish, but it was this currant roll (popularly known there as raisin roll) that sparked my interest. I want to incorporate some non main dish/meat focused meals into this project and for the summer time, I’ve found a number of lighter side and breakfast dishes to mix in to my efforts.

I’m going to be completely honest and say I cheated a bit with this and used pre-made puff pastry. I was running low on time but high on desire for this rum fruit soaked dish, and I had an opportunity to share the bounty with some friends. So I cut corners, but for anyone that has made a good puff pastry, you know it is a laborious task and not easily accomplished over the course of a weekend morning unless you are 1) a very early morning person or 2) don’t have a dog with energy to burn. 🙂

The end result was better than I expected and worked great as a breakfast or dessert treat.

Recipe I used: https://leighannmartin.com/2018/05/16/homemade-currant-rolls/

Overall Level of Effort: 1

Skill Level: Beginner (unless you make the puff pastry, than I’d say Intermediate)

Would Make it Again? Yes

Additional Notes: Using pre-made puff pastry is probably one of my favorite shortcuts. And it’s one of the ways to make this recipe so much more accessible. So no shame on my end.