Cheese Danish

• All-purpose flour, for dusting
• 1/2 recipe Danish Dough (page 334)
• Cheese Filling (recipe follows)
• 1 large egg, lightly beaten
• Sugar, for sprinkling
• Sliced almonds, for garnish (optional)
• 1 pound farmers cheese
• 3/4 cup sugar
• 1 large egg
• 1/2 cup golden raisins
• 2 tablespoons all-purpose flour
• 1 teaspoon grated lemon zest
• (makes enough for 1 dozen danish)

1. Line two large baking sheets with parchment paper; set aside.
2. On a lightly floured work surface, roll out the dough to a 17-by-13-inch rectangle about 1/4 inch thick.
3. Using a ruler and a pizza wheel or pastry cutter, trim the edges of the dough to form a 16-by-12-inch rectangle.
4. Then cut the dough into twelve 4-inch squares.
5. Place Cheese Filling in a pastry bag fitted with a 1/2-inch plain tip (such as an Ateco #806).
6. Holding the bag above the squares, pipe 1 1/2 to 2 tablespoons filling into the center of each square.
7. (Alternatively, scoop the filling with a tablespoon.)
8. To form each danish, fold the upper right corner over the filling, about two-thirds of the way toward the opposite corner; press down firmly to seal.
9. Bring the lower left corner up and over first fold, pressing down to adhere.
10. (Be careful not to fold too tightly, or you may force out some of the filling.)
11. Repeat with the remaining corners.
12. Place the danish on the prepared baking sheets, six to a sheet.
13. Cover with plastic wrap, and let rest in a warm place until dough is doubled in bulk, about 45 minutes.
14. Preheat the oven to 375F.
15. Brush dough with the beaten egg; sprinkle with the granulated sugar and sliced almonds, if desired.
16. Bake, rotating sheets halfway through, until evenly browned, 20 to 25 minutes.
17. Transfer to a wire rack to cool.
18. Serve warm or at room temperature.
19. These are best eaten the same day they are made.
20. In the bowl of an electric mixer fitted with the paddle attachment, beat cheese and sugar on low speed until well combined.
21. Add the egg, beating to combine and scraping down the sides of the bowl as needed.
22. Add raisins, flour, and zest; mix just to combine.
23. Filling can be refrigerated in an airtight container for up to 3 days.
24. The top right corner is folded over the cheese filling, then pressed to seal.
25. The bottom left corner is folded over in the same manner.
26. The remaining corners are folded in to completely encase the cheese filling.

flour, recipe danish dough, egg, sugar, almonds, farmers cheese, sugar, egg, golden raisins, flour, lemon zest

Taken from www.epicurious.com/recipes/food/views/cheese-danish-390255 (may not work)