Coffee Vino Cotto Scrolls

INGREDIENTS

  • 80g Currant
  • 50g Walnut
  • 150g Dried figs
  • 375g Rough Puff Pastry
  • 2 tbspn Caster sugar
Print Recipe

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

Preheat over to 220C.

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.

Remove from oven and drizzle with one more tablespoon Coffee Vino Cotto, lightly cover with foil and place back in oven for 10 minutes.

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