Ingredients:

1 c. white flour

1 c. butter

1 c. "curdle" cheese (try cottage cheese, Gaby said "keso")

(For this I took a 2-lb container of plain yogurt plus ½ c. buttermilk or regular milk, brought all to a slow boil, stirring constantly, and allowed to simmer a few minutes. Set to the side to cool about half an hour. Line a strainer with double layer of cheesecloth and pour the yogurt through. The liquid that runs through is like whey. This can be drunk if you feel adventurous - or toss out. Scoop out what stays in the strainer. This is your curdled cheese.

Some sour cream … Add enough so that the dough is not too hard, not too soft. (I think I forgot to add any.)

1 c. grated cheese (I used parmesan and more like 1-½ c. … Romano gives a lighter golden top)

1 egg yolk, whipped

1. Knead together flour, butter, and cheese, adding sour cream as necessary. (Cut with pastry blender or hold 2 knives together.)
2. Chilled the dough overnight to make it easier to work with.
3. Roll out the dough into a large rectangle about 1/8" to ¼" thick. Flour the rolling pin as necessary to keep from sticking.
4. Sprinkle cheese on the right half and fold the other half over from left to right. Sprinkle cheese on the top half and fold the bottom half up. Repeat these two steps four times. (Don't despair, the first fold is the hardest.) Obs! The folding always needs to go in the same direction.
5. Repeat steps 3 and 4 a total of three times. (This takes about half an hour.)
6. Let dough then rest a half hour. Roll out to about the depth of your little finger.
7. Use a small glass to cut circles. Place each on a cookie sheet and brush with the beaten egg. Sprinkle cheese on top. They puff up but not out, so that they can be crowded together.
8. Bake in 300^o oven until golden brown, 20-25 minutes. You might have to taste test for doneness.