Soft Cottage Cheese Pastries for Breakfast

Start by mixing all the dry ingredients together in a large bowl. This includes the **flour**, **powdered sugar**, and a **pinch of salt**.

Next, add the **unsalted butter** straight from the refrigerator and use your fingers to rub it into the dry mixture until it resembles a coarse crumb. Then, add the **egg** and quickly **mix until the dough forms a ball**. It’s important that the dough does not stick to your hands.

Wrap the dough in plastic wrap and place it in the refrigerator for about **40 minutes** to chill and firm up.

Once the dough has chilled, take it out of the refrigerator and divide it into **9 equal portions**. Each piece should weigh around **45 grams** (1.5 ounces).

In a separate bowl, combine all the filling ingredients: the **cottage cheese**, **granulated sugar**, **egg yolk**, **sour cream**, and **flour**. Use a fork to mash and mix the ingredients until well combined and creamy.

Roll each piece of chilled dough into a round circle on a lightly floured surface. Place a generous amount of the filling (about **30 grams** or 1 ounce) on one half of the circle.

Carefully fold the dough over to cover the filling and gently press the edges together to seal. You can use a fork to crimp the edges for an extra decorative touch.

In a small bowl, whisk together the **egg yolk** and **milk**. This mixture will give your pastries a lovely, glossy finish.

Use a pastry brush to apply the mixture over the tops of the pastries before baking.

Preheat your oven to **180 degrees Celsius** (around **350 degrees Fahrenheit**). Place the pastries on a baking sheet lined with parchment paper.

Bake them for **20-25 minutes** until they are beautifully golden brown. Keep an eye on them to ensure they don’t over-bake.