Currant wheels

Yield: 12 servings

Measure Ingredient
Cottage cheese and oil
Pastry (1)
FOR BRUSHING:
1 ounce (30g) soft butter or marg.
FILLING:
2 tablespoons (heaping) sugar
1 pack Vanillin sugar
1¾ ounce (50g) currants (washed and
Well drained)
2½ ounce (70g) sultanas (washed and
Well drained)
1¾ ounce (50g) almonds (blanched
And finely chopped)
ICING:
6 ounces (170g) icing sugar
2 tablespoons (about) hot water

roll out the pastry to a rectangle 14X18 (45X35cm) and brush with the fat. FOR THE FILLING: mix together the filling ingredients and distribute evenly over the pastry. Starting from the shorter side, roll up like a swiss roll. Then use a sharp knofe to cut off slices about 1¼ in. (1 1/2cm) thick. Lay these on a greased baking sheet and flatten slightly. OVEN: preheat for 5 min. at very hot BAKING TIME: 15-20 minutes FOR THE ICING: sieve the icing sugar and blend with as much of the water as will give a good coating consistency.

Ice the currant wheels while still hot

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