Recipe - Currant Wheels

Cottage cheese and oil
Pastry (1)
FOR BRUSHING:
1 ounce (30g) soft butter or marg.
FILLING:
2 tablespoon (heaping) sugar
1 pack Vanillin sugar
1 Three fourths ounce (50g) currants (washed and
Well drained)
2 One half ounce (70g) sultanas (washed and
Well drained)
1 Three fourths ounce (50g) almonds (blanched
And finely chopped)
ICING:
6 ounce (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 One fourth 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: 1520 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini