1 1/4 c. all purpose flour
1/2 c. butter
1/2 c. small curd cottage cheese
2 egg yolks, lightly beaten
fillings (recipes below)

Place flour in a large bowl; with a pastry blender, cut in butter until mixture resembles coarse cornmeal. With a fork, stir in cottage cheese, blending until dough forms a moist ball. Turn out onto a lightly floured board and knead for about 1 minute

Roll dough thinly into a 14 by 18 inch rectangle - it should be about 1/8 inch thick. With a sharp knife, cut rectangle in half lengthwise; divide each half crosswise into thirds. Working with 1 rectangle of dough at a time, spoon about 1/3 c. of the filling along a long edge. With your hands, loosely roll dough over filling to form a log. Repeat with remaining dough. Place logs about 1 inch apart on a greased cookie sheet. (At this point you can cover lightly and chill up to 24 hours.)

Just before baking, brush beaten egg yolks lightly over logs.

Bake, uncovered, in a 350°F oven for 20 to 25 minutes or until golden (if chilled, allow 25 to 30 minutes). Cool slightly on wire racks and serve warm or at room temperature.

Or cool completely, then wrap tightly in foil and store in the refrigerator (for up to 2 days) or freeze. If you wish to serve hot, thaw if frozen and bake uncovered in a 325°F oven for 15 to 20 minutes or until heated through.

Makes 6 logs.

Chicken Filling:

Mix until all ingredients are thoroughly blended.

Pork Filling:

1 small onion, chopped
1 tart apple, peeled and coarsely shredded
1/8 tsp. ground cinnamon
1/4 tsp. thyme leaves
1/4 tsp. salt
dash of pepper
1/4 c. chopped walnuts
1 egg

Crumble pork into a frying pan over medium heat; cook, stirring until browned. Add onion, cook, stirring until tender, about 5 minutes. Remove meat and onion from pan and drain on paper towels; discard drippings. In a bowl, combine the pork, onions; and remaining ingredients. Mix until all ingredients are thoroughly blended.