Instructions: In a small bowl, combine the ricotta, creme fraiche, lemon zest, and sugar. Set aside.

On a lightly floured work surface roll dough into a 16- by 18-inch rectangle, about 1/4-inch thick, flouring and lifting the dough as necessary to help maintain an even thickness. Trim the edges straight, making an 11- by 15-inch rectangle; brush off excess flour. Cut into twelve 3 3/4-inch squares, and brush each corner with some egg. Set remainder of egg aside for later use.

Using a pastry bag or a spoon, place a heaping tablespoon of the cheese filling into the center of each square. Elongate the filling diagonally, from the upper right corner to the bottom left corner. Place 1 tablespoon of jam next to the filling, slightly overlapping. Using both hands, pick up the top left corner and bottom right corner with your thumb and forefingers, stretching dough about 1 inch, in opposite directions. Bring the top left corner over the filling, and press to seal. Bring the bottom right corner over, pressing gently to seal dough together in the center. Continue with the remaining squares then place on a parchment-lined baking sheet, spaced 1 1/2 inches apart. Set aside in a warm place to rise until slightly puffy and spongy, about 2 hours.

Adjust the oven rack to the middle position, and heat the oven to 400 degrees. Make the Streusel Topping: In a food processor fitted with a steel blade, combine flour and sugar. Add the butter, and pulse on and off, or mix on low until it is the consistency of coarse meal. (Makes 1 cup)

Brush the tops of each diamond with the remaining egg, and sprinkle generously with streusel. Bake until browned, about 20 to 25 minutes. Serve immediately.

This recipe yields 12 diamonds.

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