Easy Cheese Danish

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I haven't made these yet, ( gave 5 star anyway, cause they sound yummy! but noticed the suggestion from other reviewers about adding Raspberry or Apricot preserves...for those who did this, when exactly do you do this, before or after you bake them? Thanks!! Love Ina, her show and all her recipes, and I especially love the reviews, too, very helpful!

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I love this cheese danish. It is so easy to make. The lemon zest makes it taste so fresh without a lemonly flavor. The puff pastry is easy, just takes forever to defrost to room temp. Next time I'll put the puff pastry in the fridge the night before. I was worried about the ricotta but the filling tastes like I bought it at a bakery. Make sure you roll out the pastry dough a little otherwise the bottom of the pastry is too thick. My husband and I love this recipe. Another great recipe from Ina!!! I used a half cookie sheet by nordicware and used a layer of parchment paper. It was cooked perfectly.

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This was a super easy wonderful treat for my family. I baked mine for around 15 minutes with a thin, dark, baking sheet. So easy and very quick clean up. The lemon zest adds the, "Wow Factor". Would recommend anytime!

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I read the reviews and used sour cream since I didn't feel like going to the store for ricotta. Great results. I used two different baking sheets and got different results. Make sure your baking sheet has thicker bottom. If your parchment paper and the Danish burned, then you need to use another baking sheet. I had a hard time with the the puff pastry. not a good idea to bring it to room temperature. i had to put it back in the freezer for ten minutes and it was better. Roll out the dough when it's still chilled.

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I made these for Easter morning and they were just fantastic!

I cut the sugar to 14 C and the zest to 1 tsp after reading others' reviews. I don't like overly sweet breakfast danish and cutting the sugar really allowed the taste of the cheese to come through. The small amount of lemon zest really made the flavor pop without being overbearing.

I folded my danish into pockets as opposed to just folding over two corners -- I folded over all four and they came out just wonderfully. I also cut my pastry sheets into 6 pieces each instead of 4 and had exactly the right amount of filling to use.

Wait until after you refrigerate them to brush them with eggwash or they won't get as brown as you want them to be. I noticed with the first batch, that they didn't get as golden so when I retrieved the second batch from the fridge to bake, I brushed them with the eggwash again and they came out much more golden and crispy.

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Thank Ina, Taste great but the next time I gone use mascapone cheese with 2 tbsp of flour and one yolk and vanilla because I don't like the cream cheese and ricotta , this time I use sour cream because my ricotta was not good and I use strawberry and preserve and decorate with powder sugar but becareful with the preserve you must use parchement paper and use only few amount of preserve other wise your Danish finised swimming in the preserve

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ROSA -

No, don't use Fillo dough....you can get the puff pasty in the freezer section of your grocery store next to the frozen pie shells and frozen breads.

I love these....I also make Ina's apple turnovers w/the puff pastry and they're also yum!

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Made these exactly as the recipe asked. It was a big hit. I think for Easter Brunch I will make smaller ones and incorporate some of the wonderful suggestions like raspberry and apricot preserves on top. That sounds great. Use the parchment paper and definitely chill for 15 min in frig before baking. Also do not try to open puff pastry when it is at room temp. It is easier to work with when chilled. Try it. You won't be sorry.

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This recipe is easy- I added a touch of raspberry preserves on top and it was great. The lemon makes the filling very fresh tasting- reminds me of my grandmother's blintzes. To the post about this not being real "Danish"- if you grew up in NY, (as I did this is the type of danish you will find there. Puff pastry is a great time saver and can be used for so may of Ina's receipes.

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I have made these several times and have loved them each time. I reduce the lemon by 1/4 and chill the danish for 10-15 minutes prior to baking them. Also, be sure not to fill them too full. Enjoy!!