Ingredients (makes 6 balls, each ball makes ’bout 12 danishes. Dough freezes very well):
- 10 cups flour
- 2 cups margarine
- 1 cup sugar
- 1 tsp salt
- 4 packages dry yeast
- 5 eggs
- 2 Tbsps vanilla
- 2 cups water
Filling (enough to fill 50 danishes):
- 22.5 oz farmer cheese
- 2 eggs
- 1.5 cups sugar
- 1 Tbsp grated lemon rind (I skipped)
- 1 Tbsp vanilla
- 1/2 package instant vanilla pudding mix
Directions:
- Knead all ingredients into an elastic dough. Lightly flour the top, cover with a dishtowel and refrigerate for 5 hours
- Mix filling ingredients until smooth
- Divide dough into 6 balls. Roll out each ball on a floured surface, into a 12″ x 12″ square. Cut into 9-12 squares.
- Fill each square with a heaping teaspoon of filling
- Fold up like an envelope and pinch the edges to firmly close
- Use a toothpick in the middle to hold it closed
- Brush with egg and bake at 375 for 25 min or until it gets lightly brown
- Once it cools you could sprinkle with icing sugar
