1 c Currants (or raisins)
.5 c Pecans
(crushed up)
1 small bottle of Captain Morgan’s Spiced Rum (about an
ounce)
1 small bottle of Cinnamon Schnapps (about an ounce)
1 tbsp Cinnamon
.25 tsp Powdered
ginger
2 tbsp Brown (or
white) sugar
Once you’ve mixed everything together, let it soak as long
as possible as you’ll want the liquid to reconstitute the currants and be
absorbed by the pecans as well. I let mine sit for almost a week, stirring it a couple times a day.
When you’re ready to get things rolling ensure about ½ cup
of butter is at room temperature and you have at least one sheet of the puff
pastry thawed and ready to go – double batch, use both/two. Set the oven to
375F to preheat.
Unroll the pastry onto a
clean, dry surface and separate it from the parchment, top-side down (drier side
actually so it won’t stick to the counter). Carefully spoon the mixture on to
the pastry working from edge to edge but leave about 1” closest to you
untouched. It’ll be about 1/8” thick when completely spread out. Take a long
(chef’s) knife and cut about ¼” butter and place it near the leading edge of
the mixture. Repeat this about three or four more times so you have a strip of
butter running from side to side.
When you’re ready to roll it up, pull the side closest to
you and “wrap” it over the top of the butter & mixture. Carefully &
slowly starting at one end, start rolling it all up. Start with left and work
to the right or vice versa then give it another roll until it’s all done. When
it’s rolled into a “log” form, cut it into 2” to 2.5” pieces and place cut side
down on the baking sheet. 
Put it in your 375F oven for 30 minutes. If you’re doing a double batch, do them one after another.
You can put whatever type of frosting or topping on it you
like. I might recommend something slightly salty though. Happy snacking!
Peace & Love
