PREHEAT oven to 200°C. COMBINE cottage cheese, sugar, lemon juice and zest, cinnamon, walnuts, and raisins in large bowl. ROLL out puff pastry on a clean, flat, floured surface to 1/2-inch thickness. Cut the dough with a round cutter 15 centimeters in diameter. Arrange each circle on a tray lined with wax paper. REFRIGERATE 20 minutes. SPREAD 2 tablespoons of filling over each circle, leaving a 2-centimeter margin. VARNISH the edges of the circle with the beaten egg and with the help of a brush. Close to form the empanada, you can press the edge with a fork or with your fingertips to seal it. REFRIGERATE an additional 20 minutes. Now varnish the surface of each empanada with the egg. Bake 35 minutes or until empanadas are golden brown. REMOVE from oven and allow to cool completely. SPRINKLE icing sugar on top.