Easy Cheese Danish

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I have made these twice and they are just delicious. My grandsons want them every day. My only problem is the filling spills out when baked.
I made the filling the night before hoping it would hold up better, but it did not.
I refrigerated the danish 30 minutes before baking and still no luck. It's just that they are sooooo good I have to keep making them. Maybe only using 1 egg would help. I'll try that. Does anyone have any other suggestions?

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i've made this recipe several times, as soon as they are out of the oven, all my family devoures them. i changes it a little by adding rasberry jam instead of all the chees filling. i've also tried them with blueberry and pineapple. i have to double the recipe, to satisfy my family.

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Very easy! Very good! I to made the filling the nite before to have the filling a little firmer before heating. I also like another person suggested I to made smaller squares. This will be my family's new special morning treat.

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My boyfriend liked these, but I hated them. I thought the lemon zest was supposed to make the other flavors pop, but all my taste buds could detect was lemon, and lots of it. (And I only used the zest from 1 instead of 2! Go ahead and make this if you like other lemon-y desserts. Me, I'm not a fan.Pr

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I followed the exact instructions and for some reason, the pastries unfolded and the the filling oozed out from the sides while they were baking in the oven. After discovering this with the first batch, I held the pasties together with toothpicks before placing the second batch in the oven. I still don't understand why the first batch unfolded while baking, but I'm glad they tasted good! I will definitely make again, using the toothpick method.

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Wow! I halved the recipe (for two people and wish I hadn't...my husband ate three right away and I only got one! Super easy, a child could make this, and my local grocery store charges over 5 dollars for two. As soon as you make the filling, it tastes like a bakery filling. I did refrigerate the filling for fifteen minutes and it did not run at all. Thank God for refrigerated puff pastry - The next time I make this I'll try other reviewers' tips and use pie filling along with the cheese mixture. Sounds good! Also, taking other reviewers' tips, I used sour cream instead of ricotta - I always have sour cream on hand and buying ricotta for two tablespoons seemed wasteful. As with Ina's other recipes, this is a standard in our house from now on.

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I made these for out of town guests a couple of months ago and they were so impressed! My sister-in-law asked if they were store bought - they turned out beautifully!

I'm having friends over for brunch on Sunday and these will definitely be on the menu!

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This was very good but I wouldn't say it was out of the world. I had to make one change and that most likely had something to do with it. Instead of sugar I used Splenda. I will definatly be making these again, using real sugar. I like the idea of adding a drizzle of frosting, so I might try that too next time.

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I watched her make these pastries on the show yesterday and went out today and got all of the ingredients. In !/2 of the batch I added store bought lemon curd under the cheese mixture. You talk about GOOD...oh they were outrageously tasty. My husband doesn't like cheese pastry so I just made him one with the lemon curd......he raved over it! I will be making these for years!!!

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I made this recipe as written once before and loved it! This time, i decided to jazz it up a little. I had another recipe using puff pastry where the result was little mexican egg rolls. Since I thought the danishes in the original are a little big, I decided to cut them smaller, roll and pinch the sides like my other recipe and the result was fabulous. No egg roll is complete without a dipping sauce, so for a fun twist, I mixed oranged concentrate with powdered sugar. I took these to work and EVERY SINGLE person on my team asked for the recipe.