1 c. (2 sticks) softened butter
1 c. cottage cheese
2 c. sifted reg. all-purpose flour
1/4 tsp. salt

In a mixing bowl, beat together butter, cottage cheese, flour, and salt until dough is smooth. Chill at least 6 hours. On lightly floured surface, roll dough to 1/4 inch thickness. Cut into 2 1/2 inch squares. Place 1/4 to 1/2 teaspoon filling in the center of each square. Moisten edges of each square with a little water. Fold in half to form a triangle. Seal edges by pressing together firmly. Bake on baking sheets in 350 degree oven for 25 to 30 minutes or until very lightly browned. Remove immediately to wire rack to cool. Dust with confectioners' sugar. Pastries will store well for 1 week in tightly covered container. Makes about 25 pastries.

PINEAPPLE FILLING:

1 (8 to 9 oz.) can crushed pineapple with juice
1/2 c. sugar
2 tbsp. cornstarch
1/8 tsp. salt
1 beaten egg
1 tbsp. butter

Mix pineapple with juice, sugar, cornstarch, and salt. Add beaten egg and cook until thickened, stirring constantly. Remove from heat and stir in butter. Cool. Makes enough to fill 1 recipe of Fruit Filled Pastries.