Now I know, cottage cheese makes a lovely addition to a pastry. The butter and cheese combine to produce a crispy, flaky bite with a nice chew in the middle.

Makes 36

225 g butter, softened

1 c cottage cheese

2 c flour

pinch salt

3/4 c brown sugar

1 tsp cinnamon

Icing:

1 c icing sugar

1 Tbsp butter, melted

1/2 tsp vanilla extract

4 Tbsp milk or more

Cream the butter and cottage cheese in a bowl. Sift in flour and salt and mix until a dough forms. Wrap and refrigerate for at least 4 hours or overnight.

Mix brown sugar and cinnamon together and set aside.

Preheat oven to 180C. Line 2 baking trays with baking paper.

Divide your dough into thirds. Roll each third into a 30cm diameter circle. Sprinkle 1/3 of the cinnamon sugar over each circle. Using a pizza cutter or knife, cut circles into 12 even wedges. Roll up each wedge starting with the wide side, and place on your baking sheet like mini croissants.

Bake each tray for 20-25 minutes until golden brown. Transfer to a wire rack to cool.

Mix together the icing sugar, butter, vanilla and enough milk to form an icing. Drizzle over the butterhorns.

You can make these without the cinnamon filling. You can also flavour your icing with lemon or orange juice and zest.