How To Make a Cheese Danish for a Crowd — Baking Lessons from The Kitchn

There are a few foods that are tightly woven into my happiest memories, and cheese danish is one of them. I grew up eating two kinds of cheese danish, and I loved them both. One was bakery danish, individual treats that were bigger than my whole hand, with a tender yet flaky pastry crust.

The second kind of cheese danish — Entenmann’s cheese danish — I met a wee bit later. Long and rectangular, this danish was basically a slab pie filled with the most satisfying cream cheese goodness. Like a combo of a cannoli and a New York cheesecake, that filling was a creamy delight. That danish was a mainstay for me, right from the store or a bakery, all through my college, law school, and working lawyer years. That’s what this danish is all about.

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