Title: Cheese Filling for Danish Pastry
Categories: Breads
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini