---------- Recipe via Meal-Master (tm) v8.02
  
       Title: HEDGEHOG ROLL
  Categories: Appetizers, Desserts, Side dish
       Yield: 12 servings
  
            Cottage cheese and oil
            Pastry (2)
            FOR BRUSHING PASTRY:
   3 1/2 oz (100g) soft butter or
            Margarine
            FILLING:
   3 1/2 oz (100g) candied lemon peel
            (diced)
   3 1/2 oz (100g) almonds (blanched
            And finely chopped)
   5 1/2 oz (150g) sultanas (washed and
            Well drained)
       2 tb (heaping) sugar
            Packet Vanillin Sugar
       1 ts Cinnamon
       1    Bottle Oetker Rum flavor
       3    Drops oetker baking
            Essence, Bitter almond
            Flavor
            FOR BRUSHING THE ROLL:
            A little milk
            ICING:
   5 1/2 oz (150g) icing sugar
       1 tb (or 2 tb) hot water
            FOR DECORATING:
     1/2 oz (15g) almonds (blanched and
            Cut lengthways into spikes
  
   Roll out the pastry to a rectangle 30X12 in.
   (80X30xcm) and brush with the fat. FOR THE FILLING:
   combine together all the ingredients for the filling
   and distribute evenly over the pastry surface. Roll up
   like a swiss roll starting from the long side. Grease
   a round cake tin 10 in. (26cm). Lay the roll in the
   cake tin in a spiral shape and brush with milk. OVEN:
   moderately hot BAKING TIME: about 50 minutes FOR THE
   ICING: sieve the icing sugar and blend with as much
   water as will give a good coating consistency. Ice the
   roll and decorate with the almond “spikes”
  
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