Cheese Danish Doesn't Disappoint

I never thought I would spend a Thursday night making cheese danishes but last night I did! It seems like a complicated process but to be honest it is not. It will take a whole evening plus some but well worth all of the time. I accidentally didn't have enough have enough ricotta cheese to fill all of them, so some were filled with chocolate chips for my chocoholic husband. The ricotta cheese and lemon zest ones were light and airy. The chocolate ones were a little more dense since they probably reacted to the oil in the chocolate but both were might tasty! I would love to make these again and use a different cheese, perhaps goat cheese and some fruit puree. Also, fill them with a lot more delicious filling.

Dough
1/4 C warm water
1/2 C milk, at room temperature
1 large egg, at room temperature
2-1/4 C pastry flour
1 pkg (1/4 oz) rapid-rise yeast
1 tsp salt
1 Tbs sugar
1 C unsalted butter
1 Tbs sugar
Filing
Pinch of salt
1 C ricotta cheese
1 Tbs lemon zest
1 large egg, beaten
3 Tbs unsalted butter, melted and cooled
Glaze
1 large egg, beaten
2 Tbs milk

1. Pour the water and milk into a measuring cup and add the egg, beating with a fork to mix. Put to one side for a moment. Get out a large bowl, then put the flour, yeast, salt and sugar in the processor, and give one quick whirl just to mix. Add the cold slices of butter and process briefly so that the butter is cut up a little, though you still want visible chunks of at least 1/2". Empty the contents of the processor into the large bowl and quickly add the wet ingredients. Use your hands or a rubber spatula to fold the ingredients together, but don't overdo it: expect to have a gooey mess with some butter lumps pebbling it. Cover the bowl with plastic wrap, put in the refrigerator, and leave overnight or up to 4 days. Mine sat in the fridge for at least three days.
2. To turn it into pastry, take it out of the refrigerator, let it get to room temperature, and roll it out to a 20" square. Per usual, the dough was a little sticky and required quite a bit of flouring.
3. Fold the dough square into thirds, like a business letter, turning it afterward so that the closed fold is on your left, like the spine of a book.Roll out again to a 20" square, repeating the steps above 3 times.
4. Cut in half, wrap both pieces in saran wrap and put each in the refrigerator for 30 mins.

Filling:

5. Combine the cheese, sugar, salt, lemon zest, egg, and butter in the food processor and give a quick whirl.
6. Roll out one of the pastry dough halves into a big rectangle. Divide into six pieces and place a tablespoon of cheese filling on each piece of dough.
7. Fold the opposite corners up together and seal with a pinch. Place on baking sheets prepared with waxed paper and brush with the glaze.
8. Let them rise until they double in size, about 1 1/2 hours; they should then feel like marshmallows. Mine were not double in size but it did seem the dough puffed up a bit. Preheat oven to 350 and bake 15 mins or until puffy and golden brown.

And here is what they look like, if they are filled with chocolate chips.