Cheese Danish

For the Pastry

• a half quantity of processor Danish pastry dough, rolled out, and ready to use, as above

Combine the cheese, sugar, salt, lemon zest, egg and butter to make the filling. Roll out the pastry into a big rectangle and cut it in half. Divide each half into 3 and place a tablespoon of cheese filling on each piece of dough. Fold the opposite corners up together and seal with a pinch.

Place on the baking sheets and brush with the egg glaze. Let them rise until they double in size,