Currant Slices - Easy Desserts Using Puff Pastry

Craving something sweet but short on time? You've landed in the right place! When it comes to whipping up quick, impressive desserts using puff pastry, few things beat the simplicity and deliciousness of Currant Slices. This isn't just another dessert recipe puff pastry — it's a timeless treat that perfectly blends flaky, buttery pastry with a sweet, tangy currant filling. Whether you're a beginner baker looking for easy `recipes using puff pastry` or an experienced pro wanting a reliable dessert to make with puff pastry, these slices are a guaranteed crowd-pleaser. Forget complicated techniques; we're talking about a simple puff pastry sheet recipe that delivers big on flavor and charm. Get ready to discover one of the best desserts made with puff pastry that will quickly become a favorite in your kitchen!

Ingredients

• 1 sheet (approx. 9-10 oz / 250-280g) frozen puff pastry, thawed
• 1 cup dried currants
• 1/4 cup granulated sugar (or more to taste)
• 1 tablespoon lemon zest
• 1 teaspoon lemon juice (optional, for brightness)
• 1/4 teaspoon ground cinnamon (optional)
• 1 large egg, whisked (for egg wash)
• 1 tablespoon water (for egg wash)
• Powdered sugar, for dusting (optional)

Directions

1. Prep Pastry: Thaw your frozen puff pastry according to the package directions. While it's thawing, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper – this prevents sticking and makes cleanup a breeze!
2. Make the Filling: In a small bowl, combine the dried currants, granulated sugar, fresh lemon zest, and if you like a little extra zing, the lemon juice and ground cinnamon. Give everything a good mix until the currants are evenly coated.
3. Roll & Fill: Carefully unfold the thawed puff pastry sheet onto your parchment-lined baking sheet. Take your delicious currant mixture and spread it evenly over one half of the pastry sheet, making sure to leave a small border around the edges.
4. Fold & Seal: Gently fold the other half of the pastry over the currant filling. Press down firmly along the edges to seal them. For a pretty, rustic look, you can use the tines of a fork to crimp the edges together.
5. Egg Wash & Cut: In a separate small bowl, whisk the egg with the tablespoon of water to create your egg wash. Brush this mixture generously over the top of the pastry. Using a sharp knife or a pizza cutter, slice the pastry into 8 to 12 individual squares or rectangles. Don't worry about separating them completely yet; it's easier to do after baking.
6. Bake: Pop your baking sheet into the preheated oven and bake for 18-22 minutes, or until the pastry is beautifully golden brown and wonderfully puffed up.
7. Cool & Serve: Let the Currant Slices cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely. Once cool, you can easily separate the individual slices. If you're feeling fancy, dust them with a little powdered sugar right before serving. Enjoy!