Cheese And Cherry Filling

1. Simmer cherries, 1 cup sugar, and cornstarch together in medium saucepan over low heat until sugar has melted and mixture thickens, about 10 minutes. Transfer mixture to bowl, cover with plastic wrap, and refrigerate until set, at least 1 hour or up to 2 days, before using.
2. Whisk cream cheese, remaining 1⁄4 cup sugar, and lemon zest in medium bowl until combined. Cover with plastic wrap and refrigerate until stiff, at least 1 hour or up to 2 days, before using. Spoon cherry mixture on top of cheese filling when assembling Danish.

You can substitute 2 cups fresh or thawed frozen raspberries for the cherries (eliminate the cornstarch).

SHAPING A DANISH BRAID
1. Spread filling or jam onto center third of dough.
2. Using pizza cutter or paring knife, cut outer thirds into 3⁄4-inch strips (so that cuts are at angle to filling). Stop cuts 1⁄4 inch shy of filling.
3. Alternating sides, fold strips over filling, crisscrossing strips over center and pressing ends to seal, until entire Danish is braided.

SHAPING INDIVIDUAL DANISH
1. After cutting dough into 5-inch squares, spoon 1-1⁄2 tablespoons filling into center of each square.
2. Fold 2 opposite corners of dough over filling, gently pressing to seal.