Instructions: 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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