Egerlaender Schnecken

I made these on Sunday evening, three batches, the container of quark that I buy is 500g. Quark is unripened cheese, similar to Ricotta, or any other semi-ripened cheese. I think of these definitely as being Christmasy, though I have made it other times of the year. These days, I no longer put the icing sugar topping on, it is sweet enough without the extra sugar, if you're concerned. This recipe again is from Dr. Oetker. The weight of the cheese is without the water, though I find the cheese I buy does not have a lot of extra liquid.

Egerlaender Schnecken
Dough:
150 g Quark Cheese, liquid removed
1/3 cup Milk
1/3 cup vegetable Oil
75 g Sugar
3 tsp Vanilla Sugar
pinch salt
300 g Flour, sifted
2 tsp Baking Powder

Remove most of the liquid from the cheese (Note: weight of cheese is without liquid). Combine cheese, milk, oil, sugars and salt. Stir until smooth. Combine flour and baking powder. Add half the flour mixture by tablespoonfuls to the cheese mixture. Knead in the rest of the flour mixture.

Filling:
30 g Butter, soft, for brushing on
50 g sugar
50 g currants
3 tsp vanilla sugar
50 g almonds, ground
75 g raisins

Roll out the dough to a size of 45 X 35 cm; brush on the soft butter. Mix together the rest of the filling ingredients; spread out on the dough. Roll up the dough into log form by the short side. Cut the log into 1/2 inch circles. Place onto greased sheet and press down slightly to flatten. Bake at 350 F for 15 - 20 minutes.

Topping:
175 g Icing Sugar
2 tbsp Water, hot

Add the hot water to the icing sugar, mix until smooth. Brush onto hot Schnecken.