Currant wheels
12 servings
Ingredients
| Quantity | 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 |
Directions
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