Cottagecheeseoil pastry For brushing 1 oz (30g) soft butter or marg.
2 1/2 oz (70g)raisins (washed and
Well drained) 1 3/4 oz (50g) almonds (blanched
Filling: 2 tb Heaping of sugar
1 pk Vanillin sugar
1 3/4 oz (50g) currants (washed and
Well drained) Finely chopped) Icing: 6 oz (170g) icing sugar
2 tb Hot water (approx)
roll out the pastry to a rectangle 14x18in. (45x35cm) and brush with the fat. For the Filling: mix together the filling ingrediants 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 thick. Lay these on a greased baking sheet and flatten slightly. OVEN: preheat overn for 5 min at very hot (400) BAKING TIME: 15-20 minutes. For the icing: sieve the icing sugar (powdered sugar) and blend with as much of the water as will five a good coating consistency. Ice the schnecken while still hot. *I know of no substitute for the vanillin sugar, you might want to check gourmet shops or specialty shops. or possibly a custard mix might work.