Ingredients
Equal quantities of cottage cheese, Butter, Flour.

Note
Butter should be soft, but not melted.
Cottage cheese should be creamed sort, not with blobs.
You can cut the butter into flour with a pastry blender, but Cat always does it with her hands and all together

Method
Mix together and store overnight in the fridge.
Roll it out to 1/8 of an inch (3mm), using lots of flour.
Cut in squares. Triangles are going to be made with the squares, so 10cm squares would be a good size (you choose the size to suit you).

Fill with good jam (Sour cherry is my favorite, as the sour component cuts the sweetness and in turn complements the cottage cheese.

Fold over to make triangles and pinch to seal. Maybe using a fork (water may help). Make sure not to overfill with jam as they will leak when heated in the cooking process.

Bake at 180C (350F) for 20 mins or so 'til lightly browned.

Similar recipe in Jewish cookbook, Ed. London & Brishov

Cottage Cheese Pastries

Ingredients
1 cup of sifted flour
1/4 tsp Salt
1/2 cup butter
1/2 cup of creamed cottage cheese
Preserves
Confectioners sugar

Method
Mix flour and salt.
Cut in butter until butter is the consistency of small peas.
Mix in the cottage cheese.
Wrap in waxed paper.
Chill in fridge until dough is firm enough to handle easily.
Roll out to 1/8 of an inch thickness (3mm).
Cut into 3 1/2 inch squares (9cm squares).
Place 1 tsp of jam in centre of each square.
Fold to make triangles.
Seal the edges.

Bake for 20 mins in 205c (400F).
Cool.
Sprinkle with confectioners sugar.

I think you might need to lightly grease the baking tray.
I reckon the conf. sugar at the end is gilding the lily.