| 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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