Baked Cheese in Flaky Pastry

Directions

1. Mix the cottage cheese and the cranberries. Drain the liquid from the cottage cheese mixture by placing in a sieve lined with several layers of paper towels or coffee filters set in a bowl. Cover with more layers of paper towel and weight down with a small food can. Refrigerate 8 hours or overnight.
2. Mix the cottage cheese fruit mixture with Swiss cheese and the crushed red pepper; set aside.
3. Unfold phyllo dough and place 2 sheets on baking sheet. Brush with butter. Place 2 more sheets across buttered sheets, forming an X. Brush with butter. Place 2 more sheets diagonally over original sheets. Brush with butter.
4. Pat the drained cottage cheese mixture into 4-inch disc on the middle of the dough sheets. Spoon the jam on top of cottage cheese mixture.
5. Pull edges of phyllo up to form a ball, twisting the top to seal the dough. Brush all over with butter.
6. Bake at 375 degrees for 15-18 minute or until golden brown. Let stand for 5 minutes before serving.