I just made this for the 2nd time, for our Christmas breakfast. (The kids and husband are busy with their new toys so I can come here without guilt. :-) ) My family loves cheese danish so I attempted to modify this recipe. I mixed up a sweet cream cheese filling, following the proportions in the 200th Anniversary Cookbook (about 1/2 the recipe). After I baked the pastry for 30 minutes I spread the cream cheese mixture over top and baked it for 20 minutes more. Then we topped it with the almonds and a slight drizzle of icing. It was perfect. I owe a lot of my confidence in experimenting to your 200th Anniversary Cookbook. And now your website. Thanks! Thanks for your feedback here, Margaret - what a good idea, cream cheese filling. I'll bet it was very Danish-like... PJH

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