Four Star Rugelach + Cinnamon Twists
apricot preserves (jam)
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.