Title: Currant Wheels
Categories: Cake Dessert
Yield: 12 Servings
| | | Cottage cheese and oil |
| | | Pastry (1) |
| | | FOR BRUSHING: |
| 1 | oz | (30g) soft butter or marg. |
| | | FILLING: |
| 2 | tb | (heaping) sugar |
| 1 | pk | Vanillin sugar |
| 1 3/4 | oz | (50g) currants (washed and |
| | | Well drained) |
| 2 1/2 | oz | (70g) sultanas (washed and |
| | | Well drained) |
| 1 3/4 | oz | (50g) almonds (blanched |
| | | And finely chopped) |
| | | ICING: |
| 6 | oz | (170g) icing sugar |
| 2 | tb | (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