Easy Cheese Danish

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These are the best danish we have ever eaten! Thanks, Ina, for a small quantity recipe. I made all the filling the night before so it was well chilled. I like that I can make 4 at a time. Will make the other 4 tomorrow morning. Yes, the filling did leak out but not too bad. It baked onto the danish. Thanks to those who provided the drizzle icing recipe. That was the icing on the "cake"! As for what to do with an almost full container of ricotta cheese that's left, make lasagna, stuffed shells, manicotti or try a new recipe! My husband is going to want these danish every weekend!

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Can I make these ahead for a party? Can I stuff the filling in the puff pasty and put them in the freezer till I am ready to bake them?

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These danishes are super easy and delicious. They are better than the cheese danishes at our local bakery. I will be making these again and again and again!

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the danish was out of this world.its like going to a good bakery and getting the same thing.ina's the best.

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I read many of the other reviews before making them the first time. I strayed a little from Ina's recipe. I increased the ricotta to 3T, reduced the lemon zest to 1/4t. Since I used large eggs instead of extra large, I used 3 egg yolks. My filling was not runny, it was thick. I chilled it and also the danish before baking. I didn't have any over flow and I brushed egg after they were chilled and the color was fine. I used one sheet of pastry and made 9 danish. I baked them for 16-17 mins. I did have some left over filling but not that much. Because my filling was thicker it puffed up during baking but settled down when it cooled. I will agree with the others; this is NOT an overly sweet danish. I sprinkled them with powdered sugar but I think next time I will drizzle icing instead. I might try some cherry pie filling also. I think its a forgiving recipe so you can modify to your taste and still have a good end result. The recipe is a good foundation. Thanks Ina.....

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AMAZING!!!!!!! Easy and fun to make. I made double the recipe and my boyfriend and I have almost finished them in one day lol. Great the next day too. Cant wait to try them with a raspberry filling!!

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Thanks for a great recipe, Ina! Very easy to make and better than store bought danish. YUMMILICIOUS!

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I made this three different ways and it came out perfectly each time. I took other viewers suggestions and made sure the filling was chilled thoroughly (at least 1-2 hours. The first time, I cut the puff pastry lengthways into thirds then horizontally into thirds again to make nine bite size pastries. I placed a thin layer of raspberry jam on the puff pastry before topping it with the filling and sealing. I suggest you mound the filling in the center and don't spread it out or it might leak. Next time I made it exactly as Ina wrote it (with only the cheese filling, but again making sure it was completely chilled. The last time I rolled it out again as written then cut it lenthwise along the seams into thirds and used only two of the pieces (kept the third piece to make something else. Then I put a thin layer of apricot jam on the bottom half of one of the pieces and spread a good heaping mound down the center of the puff pastry and topped with the other piece to make one long 10" pastry. Did the egg wash, etc. and baked then cut it into portion size pieces. Each version is out of this world and it never leaked a drop!! Make it, you won't be disappointed.

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I was making this recipe to take to work. I rolled wach sheet of puff pastry a little thinner, then cut each sheet into 16 squares. I pressed each square into a mini muffin tin, applied the egg was, and then filled them. In about 15 minutes they were brown and beautiful. This way, those that want just a tast can have one, and others can have two or several.

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These are delicious and worth the effort.
1Make sure to use the right puff pastry dough. Pepperidge Farms makes a good one-and it is the right sheet size too.
2The filling is great as a base along with (store bought lemon custard or preserves-- or used alone.
3 If you do not like lemon don't add it. But it might be too light in flavor without it. Next time I will add almond paste to the filling as an experiment.
4Many people have said the filling is delicate and not so sweet--this is true. It is not an overpowering sweet, but if you drizzle icing (provided in another comment after baking and cooling it comes out perfectly sweet and melts in your mouth. If you add lemon to the icing you really get the lemon flavor popping!
5 make sure you only fold in 2 corners of the pastry and seal them well. if the filling oozes no big deal. Better to have enough filling than not enough and too much dough. The ratio is important.
6I made these large and small and I liked both--your choice.
enjoy! it's a great recipe.