Pastries: 2 cups heavy (whipping) cream by Recipe Cottage

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	2 cups heavy (whipping) cream

		1/2 cup (1 stick) unsalted butter, plus melted butter as needed 5 1/4 cups all-purpose flour, plus extra for working the dough 1/4 cup sugar 1/4 teaspoon salt 1 teaspoon grated lemon zest 1/4 teaspoon ground nutmeg 2 scant tablespoons (2 packages) dried yeast 4 large egg yolks Apricot or cheese filling Scald the cream in a medium saucepan. Stir in the 1/2 cup butter and set themixture aside to cool to lukewarm. In a large mixing bowl, stir together the flour, sugar, salt, lemon zest and nutmeg. Stir the yeast into the cream/butter mixture and set aside for 5 minutes. Then whisk the egg yolks into the mixture one at a time. With a wooden spoon, stir the cream mixture into the dry ingredients, beating with the spoon until the dough is smooth and elastic. (This may also be done in an electric mixer.) Cover the bowl with a clean kitchen towel and set it in a warm place. Allow the dough to rise until doubled, about 1 hour. Brush a light coating of melted butter onto 3 baking sheet pans. On a floured surface, roll out the dough until it is 1/2 inch thick. Cut the dough into rounds with a 1 1/2-inch biscuit cutter, or a small drinking glass with a 1 1/2-inch circumference. Lay the rounds 2 inches apart on the prepared pans. Brush the tops of the kolaches with melted butter. Set the kolaches aside to rise for 10 minutes. Preheat the oven to 375 degrees. Use a 1/8-cup measure or a very small drinking glass to press a round indentation into the center of each kolache. Fill each with a mounded teaspoonof apricot or cottage cheese filling (see recipes that follow). Bake the kolaches until golden brown, about 12 minutes. Serve while fresh and warm. Apricot Filling (Makes about 3 cups) 1 pound dried apricots 1 cup sugar 1 teaspoon ground cinnamon 1 tablespoon lemon juice, freshly squeezed Put the apricots and 2 cups water in a medium saucepan and bring to a simmer. Cook until the fruit is very tender, about 10 minutes. Pure'e the fruit in a food processor or blender until very smooth. Pour the fruit pure'e back into the saucepan and stir in the sugar, cinnamon and lemon juice. Bring to a boil and let the filling cook until thick, about 5 minutes. Stir the filling often as it cooks to prevent scorching. Cottage Cheese Filling (Makes about 3 cups) 1 pound cottage cheese 1 large egg, beaten 2 large egg yolks, beaten 1/2 teaspoon salt 1 cup white raisins 5 tablespoons sugar Pinch nutmeg Pure'e the cottage cheese, the egg and egg yolks in a food processor or blender (the mixture will thicken in the baking). Stir in the salt, raisins, sugar and nutmeg until well combined.