Title: Cheese Filling for Danish Pastry
Categories: Bread
Yield: 12 Servings

2	lb	Baker's or pot cheese
3		Eggs
4	oz	Raisins (optional)
8	oz	Sugar
1	tb	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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