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  1. I’ve made currants roll 2x using this recipe and the 1st time, even though crispy, the top was a bit too dry. I made it today and brushed the tops and sides with miles butter before to bake. The texture was even better. Still very crispy but not dry.

  2. The puff pastry how do you do it , there’s paper in between it was a total mess once it toured out , I’m guessing after an hour when removing the paper in between you roll I. A ball and then roll it out ???? Please help . How did you open out your puff pastry ??

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