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 inch x 38 cm rectangles. Trim edges evenly. With a sharp knife cut into dozen 5 inch 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 5 cm 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.