Sift together whole wheat pastry flour and unbleached white flour into a medium-size bowl.
Cut butter into chunks and drop into flour.
With a pastry blender or 2 knives, cut butter into flour until mixture has a mealy texture.
Add cottage cheese and cut it into mixture.
Knead dough in bowl to form a compact ball.
Wrap ball in plastic wrap, and chill for several hours.
Preheat oven to 350°F.
Butter 2 baking sheets.
Pinch off about one-third of dough, and roll out 1/8 inch thick on a lightly floured surface to make a 10-inch circle.
Spread with 1/4 cup jam or Prune Filling.
Sprinkle with 2 tablespoons nuts.
Cut into wedges, roll them up starting at wide end, and place on prepared baking sheet.
Repeat with remaining two-thirds of dough, one-third at a time, saving dough scraps to make a fourth circle.
Bake for 20 minutes, or until golden brown.
Cool on wire racks.