Remove the first disk of dough from the refrigerator. Lightly flour a work surface and begin to roll out the dough. If the edges crack, let the dough sit on the work surface for 5 minutes to allow it to warm up a bit. Pinch the cracked edges back to together, and continue to roll the disk out to a circle that’s 11 – 12 inches across. It’s important to have as evenly round a circle as possible.
Brush half of the strained apricot jam onto the dough circle; and sprinkle half of the filling over the jam. Finish by sprinkling half of the currants over the surface.
Using a pizza wheel or a sharp knife, cut the dough into 16 equal, triangular slices. The best way to do this is to slice the dough circle in half, and then into quarters. Moving the pizza wheel or knife from one side of the circle to the opposite side, slice those quarters in half again to form 8 triangles, and one last time to form 16 triangles.
Carefully slide one of the triangles away from the dough circle, and roll it up into a crescent shape, starting with the base of the triangle. It should look like a small croissant. Place on a tray, with the point of the triangle facing down, tucked under the cookie.
Wipe any loose filling from the work space, and repeat with the remaining dough. Place the tray in the freezer.
Repeat with the second disk of dough. Freeze the crescents for at least 1 ½ - 2 hours, until solid.