Craving a delicious springtime treat? Look no further than Rona Sheridan’s homemade currant whirls!

This mouthwatering recipe was generously shared by one of our readers, who knows a thing or two about creating delectable pastries. Made with a twist of light pastry and a generous serving of currants, these whirls are perfect for breakfast, brunch, or an afternoon snack.

One thing Rona misses since moving to France is the traditional mince pie at Christmas – yes, they sell mass-produced ones and mincemeat jars at a few supermarkets there, but she also feels homemade is always best.

So this Christmas just gone, Rona purchased all the ingredients, and they went down a treat with both visiting family and neighbours. However, she had lots of the ingredients left over, so this simple recipe has a hint of the Christmas spirit which is always a good thing with a twist of light pastry.


Currant whirls

Use your left-over dried fruits to make these tasty pastries!
Prep Time45 minutes
Cook Time25 minutes
Course: Breakfast, Dessert, Snack, Brunch
Cuisine: French, British
Keyword: Sweet Tooth, Currant whirls, Easy recipe
Servings: 12 whirls
Author: Rona Sheridan


Puff pastry – shop-bought pastry is great but if you have the time have a go!

  • 100 g Plain flour
  • 100 g butter – very cold
  • 50 ml cold water
  • 1/4 teaspoon of salt

FILLING (prep the day before)

  • Approx 100g of any mixed dried fruits I used currants, sultanas, cranberries, apricots and mixed-peel – all chopped up small
  • 20 ml of Cognac/Armagnac or any good quality similar spirit
  • Good squeeze of lemon


Filling (prepped a day earlier)

  • In a bowl, mix dried fruits well with 20ml of Cognac/Armagnac (or any good quality similar spirit)
  • Good squeeze of lemon
  • Cover and leave overnight to soak


  • I used a food processor, using the same method as any pastry but adding butter slowly in stages, it’s important not to over-process.
  • Add the salt and enough cold water to form a dough. Bits of butter should be visible in the dough.
  • Transfer onto a well-floured surface and roll out fully then carefully fold over one half and fold twice again the same – this is what gives you the layers. Cover in cling film and place in the fridge for a couple of hours before using.
  • Roll out your pastry into a rectangle, and spread the mix evenly over the pastry. Then roll it up into a long sausage-like shape and cut it into 3cm slices, laying them on their side on a floured baking tray, keeping them well apart. I brushed mine with milk to get a nice golden colour and sprinkled brown sugar for extra sweetness.
  • Bake in oven for 25mins at 180°c (350°F)
  • Serve with your favourite hot drink


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