Can someone explain to me how to turn this surplus of mascarpone cheese that is currently dominating my cheese drawer into a nice danish filling? I don't really know what to cut it with, how runny it's supposed to be (if at all), or if it's insane to even consider using mascarpone in a danish pastry. I do happen to have the pastry in my freezer from when I had a butter surplus awhile back, so in theory we're good on that . . . :). But I need to learn some basic filling rules. Help!

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