| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | German | German | 12 | Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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