2 c. flour
1 c. sm. curd cottage cheese
1 c. chilled butter

Mix flour and cheese in bowl. Add butter and mix with pastry knife until dough clings into ball. Divide into 3 balls and chill at least 3 hours.

Roll out into 8-10 inch circle 1/8 inch thick. Spread evenly with filling. Cut into 8 pie-shaped wedges. Roll up jelly roll style starting with large end and bend into a crescent.

FILLING:

1 can Solo poppy seed filling or
1 c. apricot jam
1/2 c. chopped nuts (optional)

Place on greased cookie sheet. Bake at 375 degrees for 20 minutes. Makes 24.