Cheese filling for danish pastry

Yield: 12 servings

Measure Ingredient
2 pounds Baker's or pot cheese
3 Eggs
4 ounces Raisins (optional)
8 ounces Sugar
1 tablespoon Grated lemon zest

1. Rub the cheese through a sieve. 2. Using the paddle attachment, cream the cheese and sugar until smooth. Add eggs and lemon zest and mix in. 3. If desired, add in the raisins.

Yield: 3 lb.

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