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Currant Wheels

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      Title: CURRANT WHEELS
 Categories: Cakes, Desserts
      Yield: 12 Servings
 
           Cottage cheese and oil
           Pastry (1)
           FOR BRUSHING:
      1 oz (30g) soft butter or marg.
           FILLING:
      2 tb (heaping) sugar
      1 pk Vanillin sugar
  1 3/4 oz (50g) currants (washed and
           Well drained)
  2 1/2 oz (70g) sultanas (washed and
           Well drained)
  1 3/4 oz (50g) almonds (blanched
           And finely chopped)
           ICING:
      6 oz (170g) icing sugar
      2 tb (about) hot water
 
  roll out the pastry to a rectangle 14X18 (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 knofe to cut off slices
  about 1 1/4 in. (1 1/2cm) thick. Lay these on a greased baking sheet
  and flatten slightly. OVEN: preheat for 5 min. at very hot BAKING
  TIME: 15-20 minutes FOR THE ICING: sieve the icing sugar and blend
  with as much of the water as will give a good coating consistency.
  Ice the currant wheels while still hot
 
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