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1
Spoon cheese into a sieve over a bowl and allow it to drain.
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2
Using a rubber spatula, toss cheese occasionally.
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3
Remove 1 cup of the drained cheese for the dough.
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4
Process flour and salt just to combine.
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5
Scatter all the butter pieces over and process with on/off pulses until butter appears to disappear into the flour mix.
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6
Scatter the 1 cup cottage cheese over the mix and process with on/off pulses just until comes together into a cohesive ball.
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7
Divide dough into quarters; shape each into a flat disk.
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8
Wrap in plastic and refrigerate until firm, at leat 4 hours; or freeze, well wrapper, up to 1 month.
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9
Line baking sheet wtih foil.
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10
Combine sugar and cinnamon.
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11
Remove one dough package at a time from refrigerator.
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12
Set aside for 10 minutes before rolling on a lightly floured surface, roll into a circle.
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13
With a small metal spatula, spread only 1 tablespoon jam very thinly over dough.
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14
Sprinkle with 2 tablespoon cinnamon-sugar, then with 1/4 cup nuts and 2 tablespoon currants.
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15
With rolling pin, lightly roll to press filling ingredients into the dough.
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16
Using a sharp knife, cut circle into 16 pie-shaped wedges; roll.
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17
Place 1 inch point down, on foil-lined sheet.
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18
Make 36 pastries.
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19
Bake 15 to 20 minutes, or until golden brown.
