Yields: 20 pastries
Mix butter and farmers cheese to incorporate. It will be crumby. Add flour to the mixture. After all the crumbs are coated in flour. Knead the dough with your hands to form a ball. Wrap in plastic wrap and leave in the fridge for 30 minutes.
Meanwhile mix sugar with cinnamon and zest. The original recipe uses regular sugar, no cinnamon and zest. I just stuff my favorite brown sugar/cinnamon/orange zest mixture everywhere.
Roll the dough to a 5mm - thick sheet. Cut circles with a cookie cutter. Dip one side of each circle in the sugar mixture. Fold the dough in half, dip again, and fold again to form a triangle.
Make ahead: you can freeze cooking for up to 3 weeks.
Line baking sheet with parchment paper. Place pastries on it.
Bake at 350° F/175°C for 25-30 minutes.