Title: Hedgehog Roll
Categories: Appetizer Dessert Side dish
Yield: 12 Servings
| | | Cottage cheese and oil |
| | | Pastry (2) |
| | | FOR BRUSHING PASTRY: |
| 3 1/2 | oz | (100g) soft butter or |
| | | Margarine |
| | | FILLING: |
| 3 1/2 | oz | (100g) candied lemon peel |
| | | (diced) |
| 3 1/2 | oz | (100g) almonds (blanched |
| | | And finely chopped) |
| 5 1/2 | oz | (150g) sultanas (washed and |
| | | Well drained) |
| 2 | tb | (heaping) sugar |
| | | Packet Vanillin Sugar |
| 1 | ts | Cinnamon |
| 1 | | Bottle Oetker Rum flavor |
| 3 | | Drops oetker baking |
| | | Essence, Bitter almond |
| | | Flavor |
| | | FOR BRUSHING THE ROLL: |
| | | A little milk |
| | | ICING: |
| 5 1/2 | oz | (150g) icing sugar |
| 1 | tb | (or 2 tb) hot water |
| | | FOR DECORATING: |
| 1/2 | oz | (15g) almonds (blanched and |
| | | Cut lengthways into spikes |
Roll out the pastry to a rectangle 30X12 in. (80X30xcm) and brush with the
fat. FOR THE FILLING: combine together all the ingredients for the filling
and distribute evenly over the pastry surface. Roll up like a swiss roll
starting from the long side. Grease a round cake tin 10 in. (26cm). Lay the
roll in the cake tin in a spiral shape and brush with milk. OVEN:
moderately hot BAKING TIME: about 50 minutes FOR THE ICING: sieve the icing
sugar and blend with as much water as will give a good coating consistency.
Ice the roll and decorate with the almond "spikes"