Combine cottage cheese and 250g butter in a bowl. Mix thoroughly, then gradually stir in the flour. Dough will be sticky. Divide dough into thirds and wrap with waxed paper. Refrigerate for at least 2 hours.
Preheat an oven to 200C. Lightly grease a baking tray.
Combine the remaining 65g butter with the brown sugar, cinnamon, pecans and raisins. Set aside. Roll one ball of dough at a time into a 20cm circle on a floured surface, while keeping the remaining dough chilled. Spread 1 tablespoon of the orange marmalade over the circle. Gently press 1/3 of the nut mixture into the dough. Cut the circle into 16 equal wedges. Roll each wedge tightly, starting with the wide end. Place the rugelach point-side down on the prepared baking tray. Repeat with the remaining dough. Beat the egg white with the water in a small bowl, then brush the mixture onto each rugelach.
Bake in the preheated oven until golden brown, 18 to 20 minutes.