Title: Schnecken
Categories: German
Yield: 12 Servings

		Cottagecheese\oil 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.

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