Mix the flour, salt, baking powder into a bowl and set aside.

Use a blender or a food processor to make the cottage cheese creamy.

Mix in the oil, sugar, vanilla, and milk until combined.

Put the dry ingredients in and mix.

Take the dough and put it on a floured surface and knead it into a ball.

Once done, put it into a bowl and pop it in the fridge for 30 minutes.

Grab a bowl and mix together the cream cheese and sugar. Add in the lemon peel and orange peel, vanilla and lemon extract, and egg yolk and mix.

Take the dough out of the fridge and put it on parchment paper. Roll it into a 12X16 rectangle.

Once done, put the dough on a cookie sheet.

Put the filling in the center and make it about 4 inches wide. Sprinkle in blueberries.

On one of the sides, cut 1-inch strips going about 4 inches in towards the middle.

Start at one end and fold alternating strips into the center in a crisscross manner.

End by turning the ends of the pastry under.

Add the egg white and water together in a bowl and mix. Brush on the top of the dough.

Put in the oven and bake for 22 minutes. The top should be golden brown.

Let it cool on a baking rack until it's warm.

Mix the powdered sugar with all the juices, start with 1 tsp at a time.

Drizzle across the pastry. Enjoy!