1/2 Danish Pastry Dough

Cheese Filling: -- Makes 1 cup 1 cup pot cheese -- * see note

1 egg yolk

1/4 cup sugar

1 teaspoon grated lemon rind

Finishing: cherry preserves 1 slightly beaten egg

1/2 cup corn syrup

Cheese filling: Combine pot cheese, egg yolk, sugar, and lemon rind in electric blender, whirl until smooth. *Drain cottage cheese for a drier texture.

Roll pastry on floured surface to 2 20" x 15" rectangles. Trim edges evenly. With a sharp knife cut into 12 5" squares. Spoon cheese filling onto center of each square, dividing evenly. Fold in all four corners to meet and overlap slightly in the center and to enclose the cheese filling completely; press points down with finger tip. Place 2 inches apart on cooky sheet; let rise until double in bulk, about 30 minutes. Press down points again and fill centers with a teaspoon of cherry preserves. Brush pastries with egg. Place in hot oven (400

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