Yield: 12 servings
| Measure | Ingredient |
|---|---|
| \N \N | Cottage cheese and oil |
| \N \N | Pastry (1) |
| \N \N | FOR BRUSHING: |
| 1 ounce | (30g) soft butter or marg. |
| \N \N | FILLING: |
| 2 tablespoons | (heaping) sugar |
| 1 pack | Vanillin sugar |
| 1¾ ounce | (50g) currants (washed and |
| \N \N | Well drained) |
| 2½ ounce | (70g) sultanas (washed and |
| \N \N | Well drained) |
| 1¾ ounce | (50g) almonds (blanched |
| \N \N | And finely chopped) |
| \N \N | 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