Cheese Filling For Danish Pastry

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2 pounds baker's or pot cheese
3 eggs
4 ounces raisins (optional)
8 ounces sugar
1 tablespoon grated lemon zest
Servings: 12
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 pounds
 
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