from Cuisine Magazine 12/1978
1. Heat prunes, water and sugar in small saucepan, stirring occasionally, to boiling. Reduce heat, simmer covered until prunes are tender, about 5 minutes. Cool slightly. Puree in blender or food processor [I used a stick blender] 3 to 5 seconds. Stir in lemon juice. Refrigerate, covered, 3 hours.
2. Meanwhile, cream cottage cheese and butter until light and fluffy. Mix in flour. Refrigerate, covered with plastic, until firm, about 3 hours.
3. Heat oven to 400. Divide dough in half. Roll one half lightly on floured surface into 18 x 12-inch rectangle. Cut into 3-inch squares. Cut slits with sharp knife from each corner toward center, about 1 1/2 inches.
4. Place about 1 tsp of the prune mixture in center of each square. Fold half of each corner over center, pressing to form pinwheel. [I secure them with a toothpick, otherwise they all unfold.] Place on ungreased baking sheet.
Bake until golden, 10 to 12 minutes. Cool on wire racks. Repeat with remaining dough and prune mixture.
When you asked for the recipe I searched online to see if I could link to it and I found a few people making them with packaged puff pastry, so that's an option for those who don't want to roll out dough. Also, those people dusted theirs with powdered sugar so I did that with mine before I put them all away.