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.