Cheese danish(spandauer)

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°f); lower
heat immediately to 350°f, bake 20 minutes. Warm corn syrup slightly in
a small saucepan; brush over pastries; bake 5 minutes longer. Remove to
wire rack and cool.  Canned cherry or apple pie filling or apricot
preserves may be substituted for the cherry preserves.