Maggie Beer

Approved coffee vino cotto currant scrolls 3

Coffee Vino Cotto Scrolls

Approved coffee vino cotto currant scrolls 3

Step 1: Steep currants in Verjuice overnight, or reconstitute in the microwave for four minutes on defrost cycle, covered.

Step 2: Preheat over to 220C.

Step 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.

Step 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.

Step 5: Remove from oven and allow to cool for 15 minutes before serving.

Ingredients

  1. 80g currant
  2. 60ml 1/4 cup Verjuice
  3. 50g walnut finely chopped
  4. 150g dried figs finely chopped
  5. 60ml 3 tbspn Coffee Vino Cotto
  6. 375g rough puff pastry (basic recipe)
  7. 2 tbspn caster sugar
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