Schnecken

Schnecken

Cottagecheeseoil 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 vanilla 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 ingredients and distribute evenly over the pastry. Starting from the shorter side, roll up like a swiss roll. Then use a sharp knife to cut off slices about 1 1/4 in thick. Lay these on a greased baking sheet and flatten slightly.

OVEN: preheat oven 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 vanilla sugar, you might want to check gourmet shops or specialty shops. or possibly a custard mix might work.

Bon Appétit!