Easy Cheese Danish

Total Time:
45 min
Prep:
10 min
Inactive:
15 min
Cook:
20 min

Yield:
8 Danish
Level:
Easy

Ingredients
  • 8 ounces cream cheese, at room temperature
  • 1/3 cup sugar
  • 2 extra-large egg yolks, at room temperature
  • 2 tablespoons ricotta cheese
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 tablespoon grated lemon zest (2 lemons)
  • 2 sheets (1 box) frozen puff pastry, defrosted
  • 1 egg beaten with 1 tablespoon water, for egg wash
Directions

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!

Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.

Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.


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4.7 193
You must seal the edges of the puff pastry very carefully or all the cheese filling will leak out and the result is a dry and messy Danish.  I folded the puff pasty square into a triangle and pressed the edges down with the edge of a fork and they came out perfect! item not reviewed by moderator and published
Thank you for sharing this recipe I fell in love with light and airy Danish.  The one thing I had changed was the filling of the lemon.  I followed the recipe to the T but instead of the lemon rind I  had made a easy homemade lemon curd from scratch and added 4 tablespoon to the filling witch made it a light taste of lemon. I would make more in the future item not reviewed by moderator and published
I made these this morning for Christmas breakfast and my kids LOVED them! The cheese filling had a delicious, light flavor. Would definitely make these again! item not reviewed by moderator and published
I was pleasantly surprised to find these are super simple to make! And, as another reviewer shared, they look like bakery quality pastries. My DH loved them. item not reviewed by moderator and published
These taste like a bakery made them. I like that! Do you have anymore Magic factors, Ina? Don't hesitate to share them with us! Thanks! item not reviewed by moderator and published
Absolutely fantastic. So easy to make - even for a beginning cook like myself. I first saw her prepare these on her show and she was absolutely right, the lemon zest makes all the difference. Thanks, Ina! item not reviewed by moderator and published
I had such hope for these little guys! The process took me a long time (I'm a beginner cook) and I was elated when they came out of the oven looking bee-yoo-tee-full. Of course, I tried them when they were way too hot to eat and.....blah. No flavor. So, I let them cool and tried another. Nothing. Refrigerated them for a few hours. Nothing. Microwaved them. Nothing. Bottom line: if you have one cheat day a week and/or limited time to indulge your cooking hobby, consider a different Ina recipe! item not reviewed by moderator and published
Best Danish ever, I made them for my girlfriends husband, he was crazy about them, then my girlfriend who hates cheese, tried one and she raved too. When I grow up I wanna BE Ina! You are the best... item not reviewed by moderator and published
I thought that when I made this I had all the ingredients but I did not have the fresh lemon or the ricotta cheese so I left both those our and added a few splashes of lemon juice. These were very tasty and will make again for sure.. next time as written and maybe do some with cherry pie filling... item not reviewed by moderator and published
Very flavorful and easy to make! item not reviewed by moderator and published
Delicious! I didn't change the filling recipe at all, but I had to use pastry shells instead of sheets since the store was out of stock of the sheets. I rolled each shell out so each was a circle, 4-5 inches in diameter. They still came out delish, but I over filled a couple and didn't take too much care in sealing them, so a couple leaked filling. That being said, I am not ashamed to say I scraped off the leaked filling and ate it! Yummm item not reviewed by moderator and published
ok so it was good but make sure to let the batter sit for about 10 min before putting it on the pastry also unless u love lemon flavor leave out the lemon zest it makes taste very lemony and you cant taste the cream cheese. item not reviewed by moderator and published
I just made this exactly as written, and it was easy and delicious. The filling is a little runny, but sets up with baking; do not over-beat the filling (you just want to fold the filling together--and note that you are just using the lemon zest, not the juice. I let the thawed pastry get too warm, so I struggled with unfolding it--no worries, though: I just cut each sheet into fourths and rolled them out into 5"x5" squares. The final product was just as puffy and light. I used Pepperidge Farm--all butter puff pastry would taste better, but it is harder to find. I am going to try this with Trader Joe's puff pastry, just to compare. I wasn't overly fussy about sealing them (I just pressed the edges together, as directed, and only had one small leak. These are good-sized turnovers; you would want make them half the size if you are serving them as part of a brunch. I think the zest of one lemon would be plenty. Wonderful! item not reviewed by moderator and published
I have made this 3 times and find the filling to be roo runny. I will try 1 egg yolk and 4 tablesp. ricotta next time. item not reviewed by moderator and published
OH yum!! I didn't change a thing. We all burned our mouth trying to eat these straight from the oven...they're actually better once they've cooled a bit. item not reviewed by moderator and published
Why would anyone leave off the zest of lemons? In culinary training we all know what value Lemon Zest has to any pastry ingredient. Absolutely LOVED this easy recipe and DON'T CHANGE A THING! The sizes are for a reason and cutting them down does effect the quality of the recipe. Love Ina, she is one classy cook, love her recipe. item not reviewed by moderator and published
I've made these many times and I can't understand why people think they can improve on a great recipe. Why would someone use cardamon in these. They are super delicious just the way they are. Oh, and use the lemon, it is so yummy. There is no need to go to a bakery and pay a small fortune for cheese danish when it is so easy to make. Just follow the recipe and it will come out perfect each time. Who wants it smaller when they taste sooooooooo good. item not reviewed by moderator and published
I was inspired to make this when I watched Giada make her Chocolate cheese Danishes. I preferred the traditional cheese Danish, so I settled with Ina's recipe. I cut the recipe in half, to test it out, being that it's my first time making cheese Danishes. I cut the pastry sheet however into 6 pieces instead of 4. I figured four would make it overly big. And I was right, cutting it into 6 pieces made it the perfect size. The cheese mixture was a little runny, maybe because I halfed the recipe, but I just put it into the fridge for 15 minutes before scooping it onto the pastry. Problem resolved ! It came out beautiful, especially when I sprinkled powdered sugar on top. One thing I would change next time is leaving the lemon zest out. I found it a bit overpowering, you couldn't taste the cheese through it. And this is after putting way less than 1 tablespoon of zest. But in all definitely fell in love. thanks Ina, your recipes never disappoint. item not reviewed by moderator and published
EXCELLENT! I made this for the first time and everybody liked it. I didn't use the lemon zest only because I didn't have it. I only had a half of a lemon, so I just used the juice. I will make this again and again. item not reviewed by moderator and published
DO NOT CHANGE THIS RECIPE ONE BIT!! It is SOOOOO amazing and my new favorite dessert...besides apple pie of course...but still it is super easy, very delicious, and makes you look like you are the best chef ever! When I brought this out for my parents and my brother, they were shocked that i could make this...but it was actually very easy (like the title says...make this recipe! I promise i will be a success =] item not reviewed by moderator and published
Very easy to make and quite tasty. The only modifications I made was cutting it down to using the rind of 1 lemon, adding 1/2 tsp of cardamom, and adding a dollop of canned cherries to the filling before baking. Then I brushed the pastry with the egg wash and sprinkled sugar all over. item not reviewed by moderator and published
Made this for the first time today but will do it again. I saw Ina on a show about a month ago demonstrating this recipe and it inspired me to try it especially as I had a package of puff pastry in the freezer. One thing I'll be careful about next time is to not let the puff pastry come to room temperature as it was to soft to handle and I had to keep putting it back in the frig to unfold the pieces. I did notice after making the first four that one tablespoon of filling was going to leave quite a bit left so I started using more as I went along. I also may use some of the suggestions below and make the individual pieces smaller and try a higher oven temperature. But they were great. item not reviewed by moderator and published
For my first time ever picking up a recipe from watching the food network and going through with actually making it I would say I was successful! However, maybe its just me not being a huge lemon flavored pastry fan, but I found the 2 lemons to be a little much. In fact, lemon was all I could really taste so calling it a cheese danish can be a tad misleading (I didnt taste cheese at all! In the future changes will have to be made! Maybe 1 lemon besides 2 and definitly more cream cheese and ricotta! I'm also considering adding more sugar and vanilla, because the filling did not satisfy my sweet tooth!; Plus, I would recommend adding a little more filling to each pastry! Overall, though, I thought my pastries looking delicious and came out golden, flaky, and perfectly crispy! Just a few tweeks here and there and they will be scrumptous! item not reviewed by moderator and published
This is the best! item not reviewed by moderator and published
WOW. The only cheese danish experience I had before these was entenmann's (sad, i know and I am forever changed. I took the excellent suggestion to cook them at 385 and they turned out perfectly. I also want to try blackberry or blueberry preserves with them, I'm sure it would be excellent. Big fan of these! item not reviewed by moderator and published
My boyfriend and I love making these but over time we have made a few adjustments. We cook them at 385 degrees otherwise the ends burn and the pastry underneath the cheese is a little soggy. Also, we sprinkle turbinado sugar on the edges! Mmmm thanks Ina! item not reviewed by moderator and published
I follow this recipe exactly regarding measurements. However, I use low-fat ricotta and neufchatel cheese. I also put a spoonful of strawberry preserves on top of the cheese mixture. And instead of just folding the two corners, I fold all four so it looks like a little square. I serve it with a sliced strawberry next to it so folks know what's inside. It is always a hit! My family and friends devour it every time. item not reviewed by moderator and published
This is very easy, simple, and delicious recipe. I personally added an extra tablespoon of the cheese. I also suggest serving it with a raspberry/blueberry perseves or jam, but they are yummy plain: Oh and don't plan on leftovers, because these puppies go fast!! Haha, happy baking and eating to ya'll : item not reviewed by moderator and published
my husband loves cheese danish so I thought I'd try this recipe for him. He raved about the flavor so much that although I don't eat cheese danish I felt I had to try a bite. The lemon and vanilla flavor makes this danish absolutely devine, so much so that I will now be eating this cheese danish also. Thank you so much for a wonderful recipe Ina! item not reviewed by moderator and published
This was a fantastic recipe. I love Barefoot Contessa. She is just the BEST! I saw that a few other reviewers had written about the taste and maybe it needed a bit more oomph.. so I added extra sugar, around 1/3 cup, 3T ricotta and just a little more lemon zest. Results were wonderful. Topped with some powdered sugar and voila! item not reviewed by moderator and published
Very easy to make and were delicious!! item not reviewed by moderator and published
I absolutely love these and they are very easy to make. They are a family favorite for the holidays! item not reviewed by moderator and published
Excellent and easy to make after just waking up in order to serve it fresh out of the oven. My husband loved it as is! Only thing I would do is cut back on the lemon just a little bit. And my husband also requested specifically a glaze on top, which was easy enough. item not reviewed by moderator and published
I used the danish dough recipe from Emeril on this website -food network(dotcom. It turned out great. I increased the ricotta to 3 tblsp and decreased the lemon zest to 1 lemon too. I found the cheese filling to be just fine on the sweetness scale but I tend to go more savory than sweet in my personal taste. Another great way to make it sweeter is Paula Dean's Danish Glaze. It is 1/2 cup powdered sugar, 3 or 4 tbls of milk, and 1/2 tsp of almond extract. You just drizzle that over the danish after they've cooled for a few minutes. I'm happy with this cheese filling recipe. I like the way it puffed up and grew with the danish dough. All in all, it turned out really fantastic. item not reviewed by moderator and published
I made my own pastry dough and followed the previous reviewer's recommendation of using 3 T ricotta and the zest of 1 lemon rather than two. Best Danish I ever had in my life. Easy and a huge hit with the family. item not reviewed by moderator and published
This Danish was simple to make. I do agree with others who say you need to add somethin extra for sweetness. It is not that sweet... The taste is great and working with puff pastry was easy.. I had no problem making this recipe and I will make it again with a few additions: item not reviewed by moderator and published
Awesome! EASY, EASY, EASY! Soooooo Delicious! Thanks Ina! item not reviewed by moderator and published
I added just a little less than 1T of apricot preserves under the cheese mixture. I'm glad I did because the cheese filling didn't have a whole lot of taste. Maybe the apricot taste over shadowed the cheese filling. I would definitely add more than 1T of the filling to each Danish. With that said, I don't know if it run out on the sides & make a big mess. I did refrigerate the filling made the night before. I used 2 large, not extra large, yolks. I would imagine the extra large yolks would make the filling even runnier...even though it had been refrigerated. I drizzled a lemon confectioners sugar zig zag (thin zig zags & not many of themon top. It looked good, but the lemon taste (which I usually like seemed a little too strong. Maybe I will drizzle chocolate the next time....as someone else suggested. item not reviewed by moderator and published
These were delectable! My first batch came out great, but I overfilled and slightly overcooked the second batch, but they all tasted wonderful! Very easy recipe. They were a big hit! item not reviewed by moderator and published
My husband loves cheese danish! What a great easy recipe that can be tweeked for individual tastes. item not reviewed by moderator and published
I thought these were great, although I did add a little sanding sugar to the tops before baking to make them a bit crisper and sparkly. Does anyone know if nutritional info is available on Food Network repipes? My dad is watching carbs, so I had to kind of "disect" this to count them for him. item not reviewed by moderator and published
Great I served these at a Home breakfast everyone Loved them item not reviewed by moderator and published
Made some changes as I don't like sweet in cheese. But this is great and easy. Great for company! Thanks Ina! item not reviewed by moderator and published
Very easy! I halfed the recipe, because I only had one sheet of puff pastry left. Increased the filling flavor (recommended by other reviews by adding some more lemon and vanilla. I also used cottage cheese because I didn't have ricotta... perfect substitute. Will definitely make these again!! item not reviewed by moderator and published
This is a definite hit nad so easy! Thanks, Ina item not reviewed by moderator and published
This is a beautiful danish to look at and eat! Will make it again. item not reviewed by moderator and published
I believe that the pastry is too savoury tasting and somewhat tasteless. The pastry could use a little sugar gently rolled in and a good helping of icing sugar dusted on top when finished. I don't believe I'll be making this again:( item not reviewed by moderator and published
YUMMY! Made them for Mother day's brunch as well. I added blueberries to the cheese custard. I don't think it needs more sugar at all...the puff pastry I used was pretty buttery and flaky, I really don't see how this recipe can be tasteless! Absolutely delicious and so easy to make. Thanks Ina! item not reviewed by moderator and published
made this for mother's day brunch this weekend. the first batch filling came out really runny so i made another batch and it came out perfect. used half the lemon zest and a little less then 2 egg yolks. I mixed the second part with hand mixer instead of electric mixer... came out perfect!! everyone loved them. I will add more sugar next time and sprinkle some on top. item not reviewed by moderator and published
This ended up a bit of a tasteless pastry. I think it needs more sugar both in the cream filling and in the egg wash. I'll try it one time that way and update my review... item not reviewed by moderator and published
Awesome. Might take you a little practice forming them into pasrties. Very light but rich flavors. After a couple of times baking these, I added a fruit filling made with apples, cinnimon, sugar and ammeretto. Only made it better. item not reviewed by moderator and published
This is my first time trying a recipe from Ina and I've got to tell you, it rocked!!!!! My 1st batch came out a little too big as I rolled too much but the 2nd batch came out perfect, I even added a little sugar to the top. I only had to bake them 18 mins as they were perfectly golden brown! My husband went nuts over them and declared them the best thing I've ever made for breakfast (and I bake every single weekend). Thanks for a homerun recipe!!! item not reviewed by moderator and published
Hi Ina, Simply amazing, want to try on easter weekend anyway I am great fan of you, I love cooking, can you show me some good vegetarian recipes and low cal.-if you can that will be great.. Thank You so much Ina.... item not reviewed by moderator and published
It was wonderful my family loved it. I want to make some more. Yummmmm!!!!!!!!!!!!! item not reviewed by moderator and published
Easy and amazingly delicious. I just used a hand mixer. I also added some lemon icing (powdered sugar and lemon juice and it was amazing. Highly recommend this as an easy weekend treat for the whole family! item not reviewed by moderator and published
This is a must try! It was my first time making any type of danish. These were absolutely delicious and very easy to make! Next time I am going to have to double the recipe seeing that it only makes 8. Very scrump! item not reviewed by moderator and published
Really delicious. The lemon zest is key! I didn't need two lemons to get a tablespoon of zest. item not reviewed by moderator and published
Nothing short of phenominal! I think I'm going to use the basics of this and try a chocolate version with some good quality chocolate in the future. YUM item not reviewed by moderator and published
I made these for a brunch the day after Christmas. I tried them out a few days before on my in-laws, who were visiting for the holidays. (My in-laws are from Denmark!) They both loved the danish! They said for a quick danish made in your home, it was very very good! (And they should know danish since they are danish! HA!) Thank you Ina! Your recipe was good and impressed my in-laws so much, my mother in law wrote the recipe down so she could make them at her home! item not reviewed by moderator and published
Fast and easy. Impressive and tasty. item not reviewed by moderator and published
This is the best cheese danish I have ever eaten!!! Easy recipe and oh soo good. This is a wonderful treat and fncy enough to give a gifts. item not reviewed by moderator and published
These Danish are wonderful, Thank you Ina. I made them in the evening and brought them to an office party the next morning and they were still great. Looking forward to making them and have them fresh from the oven for breakfast! My problem is I love all your recipes I could make all of them. I guess I should have opened my own place years ago. item not reviewed by moderator and published
Just made this tonight and loved them! Really easy and really very good. My boys recognized them from the show immediately. Barefoot Contessa is by far our favorite program on Foodnetwork! Thanks Ina! item not reviewed by moderator and published
We all loved them!!!! Very light and fluffy, but not short on taste. item not reviewed by moderator and published
These are soooo good and so easy. I have mixed it up by adding canned pie filling mix...apple, cherry, cherry. They are a HIT! item not reviewed by moderator and published
Ina, these are the bomb! There is a lot of cream cheese mixture leftover, but that's ok, I just bought some more pastry sheets and made more without having to make a filling. One thing I added for a change was I put a little more filling on each one and added just a small amount of raspberry jam over the top of the filling. When they were cooled, I put a very small amount of white icing on top.........just enough to make it look pretty. They're good no matter what! item not reviewed by moderator and published
Oh My Gosh!! These are heavenly. I did a trial run of them yesterday to see if they would become a new addition to Christmas morning breakfast and let me tell you, they will be!! The subtle lemon is so delicious! I am going to try adding a bit of homemade cherry filling in addition to the cheese next time! item not reviewed by moderator and published
This recipe was absolutely delicious! I loved the hint of lemon in the cheese mixture. It was super easy! I will definitely make these again and will use the tip of drizzling a glaze for added flavor and presentation!! LOVE, LOVE, LOVE!! item not reviewed by moderator and published
Delicious! My friends gobbled them up. Try throwing some fresh blueberries in before folding them up for an added treat. item not reviewed by moderator and published
this is the third time i am making these cheese danieh. All times were different reasons/different parts of the family. i got to say that everyone and i mean everyone loved these! I was really 'questioned' by one family member as she really didn't belioeve that I made them! try them...your family and friends will love you for it. item not reviewed by moderator and published
I made these last year for our 40-family-member Thanksgiving Dinner...yeah...they were a HIT! I've been asked to make them again this year. I would not use the lemon unless you really love lemon, it's a bit overpowering. item not reviewed by moderator and published
Super easy and soooo delicious! Definitely a keeper. item not reviewed by moderator and published
Delicious!!! And so easy. Wonderful and quick to make for guests. I mixed confectioners sugar with a few drops of milk and drizzled a little glaze over the danish for a little sweetness. It hit the jackpot! Even better the second day. Wanted to eat the whole thing! item not reviewed by moderator and published
These were so delicious - the problem is you want to eat way to many - be sure to make them when your family comes for brunch. Thanks Contessa item not reviewed by moderator and published
It not only came out extra delicious, but it was very easy to make. I didn't add the lemon zest on this one, just the vanilla extract. Two thumbs up! item not reviewed by moderator and published
Yum! Yum! Yum! item not reviewed by moderator and published
Rarely, if ever, has Ina let me down. For the time this recipe took, it had spectacular results. I made the danish exactly as written, but after they were baked I tried adding a drizzle of lemon glaze to half of them. While we loved both ways, my husband and I agreed that just the addition of a small amount of glaze really enhanced the flavor. To make the glaze I just took a cup of sifted confectioners sugar and the juice and zest of one lemon, mixed them up, added a small pat of butter and nuked the mixture for about 30 seconds. Allow it to cool a bit and viola! Thanks Ina for another recipe that makes me look like I really know what I'm doing - in the kitchen anyway. item not reviewed by moderator and published
These are perfect for a leisurely weekend breakfast. So delicious and easy to make. The flaky pastry is a perfect match for the creamy filling. item not reviewed by moderator and published
While definitely, as the name implies, these danishes were simply good. Nothing fantastic of awesome. item not reviewed by moderator and published
I had a guest from the Czech Republic and is no stranger to good European pastries, and he loved these. He said it reminded him of home or a good Parisan bakery. I think he ate four! They are so delicious, not sickeningly sweet, and really couldn't be easier to make. I've made them a couple times and I learned when Ina says "a heaping spoonful of the filling" she is right! The first time I worried they'd ooze, and went too conservative and that was a bad call. The filling seems a little runny, so I put it in the fridge for 15 minutes or so and it stiffened up and didn't run across the pastry. Oh, and don't put them on a low rack, which seems obvious, but I did, and had to do some scraping the first time. Got to love The Ina!!!!! item not reviewed by moderator and published
I have made these twice for a work luncheon for breakfast and they were gone in a hour! The lemon makes it for sure. I did not measure the puff pastry though. I just guestimated and works everytime. Thanks Ina for all of your wonderful recipes! item not reviewed by moderator and published
These Danishes were so easy to make! My family devoured them this morning. My mom even said she'd never buy danishes at the store again. I added a glaze after they baked and rolled the pastry with powdered sugar. My family likes things a little sweeter and it added just the right amount. I definitely recommend this recipe. Just be careful not to fill the pastry too full of filling or it will ooze out the ends a little when baking. item not reviewed by moderator and published
Easy and classy. These were a very well received by my family and friends. Keep them coming. Thanks for another delicious recipe Ina. item not reviewed by moderator and published
Ina, these were the bomb, and really easy to make! I made these for my family, and they were blown away at how delicious they were. They got such rave reviews, I brought them into work and I was a rock star. Thanks for all the great recipes over the years. Keep them coming! item not reviewed by moderator and published
These tasted awesome! I made them and took one to work for breakfast in the morning...everyone in the breakroom wanted to know how I made them! I had to give them the website and title of the recipe! item not reviewed by moderator and published
This is one of the easiest things I have ever made! I've never worked with puff pastry, was pleasantly surprised. The only suggestion I have is to not leave in your home, could be dangerous to your waistline! item not reviewed by moderator and published
I have never used puffed pastry, and I was nervous...but it was so easy! I also added Splenda instead of sugar (diabetes) and it was delicious. Everyone loved them. My family loved the classy look and crunchy/creamy texture. item not reviewed by moderator and published
when i made this the filling was dry and awful i hated it but i will tryit again but differently next time. item not reviewed by moderator and published
Has anyone made these in a high altitude area-over 5000 square feet? Did you need to make any adjustments? (I love all of Ina's recipes so I will give this a high rating, or this question won't post) item not reviewed by moderator and published
Hi Alexa..Love to see young people cooking. That's great. To answer your question, YES, you refrigerate for 15 minutes and then bake. If you make these, you will impress your friends and family..Good Luck! item not reviewed by moderator and published
i have a question i am 12 but i love to cook and this looked like a great recpie but do u refridgrate it and then bake it item not reviewed by moderator and published
Wow! These are cooling as we speak, but I snuck one and all I can say is...these are very deliciious! I made a glaze for the top, because I love danish that are glazed. It adds a nice touch to them. I also put more cheese in the centers, so my filling is more visible. If I made these for a breakfast or brunch, they would be quite impressive! So easy too, since I never worked with puffed pastry before. I normally make everything from scratch. So happy I tried this recipe b/c I've seen Ina make them so many times, and I wanted to try them. Finally I did! Great results! item not reviewed by moderator and published
Wow!!! I made these today and they are super! I felt like I was eating in a real good pastry shop in France infact I took one to my Mom tonight and she loved it too. Emailed her the recipe. Thanks Ina your the best!!! Lisa item not reviewed by moderator and published
This is a great recipe for danish. Very simple and easy to put together. I added cherry pie filling and it turned out perfect. Now my family wants me to make this all the time. I used fat free cream cheese by mistake and it still turned out good. The taste is not as sharp as regular or low fat but I still got two thumbs up! Thanks for making this so easy. item not reviewed by moderator and published
Thanks Ina. I didn't know danish could be so easy. This is a definate keeper. The flavor was outstanding! item not reviewed by moderator and published
This recipe, so easy so good. I can't believe I made it because it has ricotta cheese which I don like. Butit was a little bit. I just love a nice cheese danish withj a cup of cofee. You can make it for dessert but I prefer for breakfast. It just feels so good to wake up on a Saturday and eating a cheese danish with the crispy outer and the melted cheese filling. The lemon zest adds something special. item not reviewed by moderator and published
Easy and yummylicious item not reviewed by moderator and published
I took these to work and they were a HUGE hit! I let the filling chill with the pastry in the fridge overnight, and just threw them in the oven in the morning. they didn't leak at all! so easy! item not reviewed by moderator and published
I love this recipe. The only thing I do is add more lemon zest for my taste. They are better than any I have purchased at a bakery and will use this recipe over and over. Thinking about using orange zest next time. item not reviewed by moderator and published
This is the second time I have made these. The first time I made them I prepared them in the evening and woke up the next morning and baked them. Wonderful. Took them to work and they were still warm. Thanks for a great recipe Ina item not reviewed by moderator and published

Not what you're looking for? Try:

Chocolate and Cheese Danish

Recipe courtesy of Giada De Laurentiis