Serves 6

Ingredients:

1⁄2 cup dried currants

1 cup hot water

1 sheet frozen puff pastry (from 17.3-ounce package), room temperature

1 tablespoon butter, melted

1 teaspoon finely grated orange zest

1⁄2 cup finely chopped walnuts

1⁄2 cup packed dark brown sugar

1 teaspoon ground cinnamon

1 tablespoon butter, melted

1 tablespoon sugar Directions:

Place currants in a bowl and pour hot water over top to cover. Steep for 15 minutes and then drain off excess water. Cool currants to room temperature.

Roll out the pastry on a work surface. Brush the pastry with the melted butter. Combine the orange zest, walnuts, brown sugar, cinnamon, and reserved currants in a bowl. Spread the mixture evenly over the pastry. Roll up jelly-roll style, loosely. Place seam side down and cut into six slices, each about 2-inches wide.

Brush the interior of the muffin tin with the remaining tablespoon of melted butter and sprinkle with sugar. Place the cut slices of pastry into each muffin cup. Bake on the middle rack of a preheated 400 F oven for 22 to 25 minutes until golden brown and puffed. Allow to cool for a minute or two before removing from muffin pan.