Easy Cheese Danish

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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

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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.

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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!

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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.

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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.

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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.

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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.

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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.

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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.

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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 =]