Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Cottagecheeseoil pastry 1 pk Vanillin sugar
For brushing 1 3/4 oz (50g) currants (washed and
1 oz (30g) soft butter or marg. Well drained)
2 1/2 oz (70g)raisins (washed and Finely chopped)
Well drained) Icing:
1 3/4 oz (50g) almonds (blanched 6 oz (170g) icing sugar
Filling: 2 tb Hot water (approx)
2 tb Heaping of sugar

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.

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