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