Dissolve yeast in a cup of lukewarm milk. If proofing the yeast is needed put some honey into the cup as well and wait if it gets foamy. For more information on baking with yeast check the Knowledgebase.

Mix together flour, eggs and butter until combined.

Pour the yeast-milk combo into the bowl too. Knead on from slow to medium speed using dough hook until dough is smooth and starts to pull away from edges of bowl. Dough will be soft but don't be surprised if it's sticky.

Transfer it to a large bowl that has been floured previously. Cover it and leave the bowl in a warm place for 45 minutes.

After 45 minutes start working with it.

Put cornstarch, vanilla and honey or sweetener of choice into a small cup with 3-5 tablespoons of milk to mix.

Pour the rest of the milk into a small saucepan and put it on the cooktop to warm it up.

Pour the vanilla, cornstarch mixture into the milk and stir it constantly whilst it's warming until it gets bubbly.

Then take it off the heat and let it cool a bit.

Mix raisins into it as well.

Finally add cottage cheese too.

Preheat oven to 350°F / 180°C.

When dough is ready, turn it out onto floured surface and roll it into a square.

Cut dough into 4 strips then more or less 3"x3" / 10cm x 10cm squares.

Put filling in the middle of each squares.

Lift opposite corners and stick them together like making a bag out of the dough or wrapping a present.

The sides can be closed if desired but this step is optional.

Place little bags onto a tray.

Brush the top of the pastry with egg wash.

Leave the tray in a warm place for another 15 minutes where the dough can rest and raise a bit more.

Put tray into the preheated oven for about half an hour or until the top is golden brown.