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1
Line two large baking sheets with parchment paper; set aside.
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2
On a lightly floured work surface, roll out the dough to a 17-by-13-inch rectangle about 1/4 inch thick.
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3
Using a ruler and a pizza wheel or pastry cutter, trim the edges of the dough to form a 16-by-12-inch rectangle.
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4
Then cut the dough into twelve 4-inch squares.
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5
Place Cheese Filling in a pastry bag fitted with a 1/2-inch plain tip (such as an Ateco #806).
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6
Holding the bag above the squares, pipe 1 1/2 to 2 tablespoons filling into the center of each square.
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7
(Alternatively, scoop the filling with a tablespoon.)
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8
To form each danish, fold the upper right corner over the filling, about two-thirds of the way toward the opposite corner; press down firmly to seal.
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9
Bring the lower left corner up and over first fold, pressing down to adhere.
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10
(Be careful not to fold too tightly, or you may force out some of the filling.)
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11
Repeat with the remaining corners.
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12
Place the danish on the prepared baking sheets, six to a sheet.
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13
Cover with plastic wrap, and let rest in a warm place until dough is doubled in bulk, about 45 minutes.
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14
Preheat the oven to 375F.
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15
Brush dough with the beaten egg; sprinkle with the granulated sugar and sliced almonds, if desired.
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16
Bake, rotating sheets halfway through, until evenly browned, 20 to 25 minutes.
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17
Transfer to a wire rack to cool.
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18
Serve warm or at room temperature.
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19
These are best eaten the same day they are made.
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20
In the bowl of an electric mixer fitted with the paddle attachment, beat cheese and sugar on low speed until well combined.
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21
Add the egg, beating to combine and scraping down the sides of the bowl as needed.
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22
Add raisins, flour, and zest; mix just to combine.
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23
Filling can be refrigerated in an airtight container for up to 3 days.
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24
The top right corner is folded over the cheese filling, then pressed to seal.
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25
The bottom left corner is folded over in the same manner.
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26
The remaining corners are folded in to completely encase the cheese filling.
