Rugelach

Directions

1. Mix the cottage cheese and 11 tablespoons of butter in a medium bowl. Stir in the flour. Knead until the dough is smooth (about 1 minute).
2. Divide the dough into 2 balls. Flatten each ball into a disk. Wrap each disk in plastic wrap; freeze until firm enough to roll (about 10 minutes).
3. Meanwhile, combine the brown sugar, walnuts, cinnamon, vanilla, and 3 tablespoons of butter in a food processor. Blend until an almost smooth paste forms.
4. Preheat the oven to 350 degrees. Roll out 1 dough disk on a lightly floured surface to form a 10 inches round. Spread half of the brown sugar mixture evenly over the dough. Cut the round into 16 wedges. Starting at the wide ends, roll up the wedges. Bend the ends in to form crescents. Place on an ungreased heavy baking sheet. Repeat rolling, filling and shaping with the remaining dough disk.
5. Beat the egg and milk to blend in a small bowl. Brush the egg glaze over the crescents. Bake until cooked through and light brown (about 25 minutes). Transfer the cookies to a rack and cool. Cookies can be made 2 days ahead of serving. Store the cookies in an airtight container at room temperature.