Four Star Rugelach + Cinnamon Twists

Directions

Spoon cheese into a sieve over a bowl and allow it to drain.

Using a rubber spatula, toss cheese occasionally.

Remove 1 cup of the drained cheese for the dough.

Process flour and salt just to combine. Scatter all the butter pieces over and process with on/off pulses until butter appears to disappear into the flour mix.

Scatter the 1 cup cottage cheese over the mix and process with on/off pulses just until comes together into a cohesive ball.

Divide dough into quarters; shape each into a flat disk. Wrap in plastic and refrigerate until firm, at leat 4 hours; or freeze, well wrapper, up to 1 month.

Line baking sheet wtih foil. Combine sugar and cinnamon.

Remove one dough package at a time from refrigerator. Set aside for 10 minutes before rolling on a lightly floured surface, roll into a circle.

With a small metal spatula, spread only 1 tablespoon jam very thinly over dough.

Sprinkle with 2 tablespoon cinnamon-sugar, then with ¼ cup nuts and 2 tablespoon currants.

With rolling pin, lightly roll to press filling ingredients into the dough.

Using a sharp knife, cut circle into 16 pie-shaped wedges; roll.

Place 1 inch point down, on foil-lined sheet.

Make 36 pastries.

Bake 15 to 20 minutes, or until golden brown.