For the dough, beat the egg with sugar and salt with a mixer, add the vegetable oil, sift in the flour with vanillin and knead the dough by hand. Gather it into a ball and let it rest for 20 minutes at room temperature.

For the filling, separate the whites from the yolks. Add the cottage cheese to the yolks, along with sugar (setting aside 1 tbsp for the whites), salt, vanillin, zest and lemon juice, and blend with an immersion blender.

Beat the whites separately with the remaining sugar into a fluffy mass and gently fold the two mixtures together.

Roll out the dough into a rectangular sheet about 2 mm thick, sized 20x30 cm, and cut into 6 squares. Place each piece into a metal muffin tin greased with vegetable oil.

Fill the baskets with the cream almost to the top and fold the dough corners over the filling without joining them completely.

Bake for 30 minutes in a well-preheated oven at 180 C. Dust the finished pastries with powdered sugar. Enjoy!