Place flour, salt and butter in a food processor. Process until the mixture resembles coarse crumbs, then add the cottage cheese. Continue processing until the dough comes together. Divide dough into four equal portions and wrap in plastic. Refrigerate for at least 4 hours.
Preheat an oven to 200 degrees C. Line a baking tray with aluminium foil.
Combine sugar and cinnamon in a bowl. Roll out each portion of dough on a floured surface to an 3mm thick circle. Spread 1 tablespoon of raspberry jam, then sprinkle with the sugar mixture and 1/4 cup of pecans on each circle. Gently press the filling into the dough using a rolling pin. Cut each circle into 16 wedges. Roll each wedge, starting with the wide end. Place the rugulach point-side down on the prepared baking tray.
Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.