I don’t know a whole lot about the sweet and tasty dessert treat pictured here. Unlike so many of the other edible goodies my Trinidadian parents used to share with me and my brothers during our early years in St. Croix, I don’t ever remember a time when currant rolls were on the menu.
Now that I’ve had a chance to try ’em, though, the reason is clear – they didn’t want to share!
Okay, that’s probably not true. More likely, our Americanized childhood taste buds pushed us more toward Snickers, Twix and other such processed stateside sweets. Youth is indeed wasted on the young…
Try just one little taste of currant roll and you’ll instantly note the error in our youthful ways.
As pastries go, currant rolls are a perfect balance of sweet and flaky, with a little cinnamon thrown in for added flavor. Of course, recipes and results vary by kitchen, but according to my Dad, there’s an easy way to know when you’re enjoying a good currant roll…
Above all, the crust must, must, must be flaky. If it’s not, you just don’t have a good currant roll.
As noted here, dear old Dad has some funny tastes in food. On the subject of currant rolls, though, he’s deadly serious. When he mentioned that line above to me earlier today, he sounded like a man who had been wronged by many a purveyor of poor quality currant rolls in the past. Even through the phone I could feel the stern and steely gaze he no doubt was sporting!
As particular as my Dad is about his currant rolls, you can bet that the place he gets his is the tops.
Tori’s Bakery is the best. It’s in Lowlands down near the airport.
I’m taking his word for it for now, and looking forward to a father-son visit to Tori’s next time I’m in Tobago.
If you want to whip up a batch of your own currant rolls, click here for the recipe I plan to try in October when my Dad makes his next visit to South Florida.