Currant Wheels

cakes, desserts

1 cottage cheese and oil
1 pastry (1)
1 for brushing:
1 oz (30g) soft butter or marg.
1 filling:
2 tablespoon (heaping) sugar
1 pkg vanillin sugar
1 3/4 oz (50g) currants (washed and
1 well drained)
2 1/2 oz (70g) sultanas (washed and
1 well drained)
1 3/4 oz (50g) almonds (blanched
1 and finely chopped)
1 icing:
6 oz (170g) icing sugar
2 tablespoon (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 1 1/4 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