Recipe - Schnecken

Cottagecheese\oil pastry
For brushing
1 ounce (30g) soft butter or marg.
2 One half ounce (70g)raisins (washed and
Well drained)
1 Three fourths ounce (50g) almonds (blanched
Filling:
2 tablespoon Heaping of sugar
1 pack Vanillin sugar
1 Three fourths ounce (50g) currants (washed and
Well drained)
Finely chopped)
Icing:
6 ounce (170g) icing sugar
2 tablespoon 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 One fourth in thick.
Lay these on a greased baking sheet and flatten slightly. OVEN: preheat
overn for 5 min at very hot (400) BAKING TIME: 1520 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.

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