Pastry:

1. Sift the flour and salt into a bowl.
2. Rub in the butter until it looks like breadcrumbs.
3. Mix in the cottage cheese (or mascarpone) to make a soft dough.
4. Shape into a disk, wrap in cling film, and chill for 30 minutes.
5. Roll out on a floured surface until about 3 mm thick.
6. Cut into 5 x 5 cm squares and place on a greased baking tray.
7. Brush the tops with egg wash.
8. Bake at 180°C for 12–15 minutes, until golden.
9. Let cool completely before filling.

Custard Filling:

1. Heat the milk just to a boil, but don’t let it simmer.
2. In a separate bowl, whisk egg yolks and sugar until pale and creamy.
3. Whisk in the flour until smooth.
4. Slowly pour the hot milk into the egg mixture, whisking constantly to avoid lumps.
5. Pour back into the pot and cook on low, whisking until thickened.
6. Let it simmer for 2 minutes, stirring.
7. Remove from heat, stir in vanilla, and cover the surface with cling film to prevent a skin.
8. Cool completely before using.

Glaze Icing:

1. Mix icing sugar with milk until smooth and drizzling consistency.
2. Once the slices are assembled, drizzle the glaze on top.

To Assemble:

• Sandwich two pastry squares with a spoonful of custard in the middle.
• Drizzle with icing and let it set before serving.