Line two large baking sheets with parchment paper.

Roll out the danish dough to a 17x13 inch rectangle, approximately 1/4 inch thick on a lightly floured surface.

Trim the edges to create a 16x12 inch rectangle.

Cut the dough into twelve 4-inch squares.

Prepare the cheese filling by beating farmers cheese and sugar until combined.

Mix in egg, raisins, flour, and lemon zest.

Pipe or scoop 1 1/2 to 2 tablespoons of cheese filling into the center of each square.

Fold the upper right corner of each square over the filling, pressing down to seal.

Fold the lower left corner over the first fold and press to adhere.

Repeat with the remaining corners.

Place the danish on the baking sheets, six per sheet.

Cover with plastic wrap and let rest in a warm place for about 45 minutes, until doubled in bulk.

Preheat the oven to 375F.

Brush the danish with beaten egg.

Sprinkle with sugar and sliced almonds, if desired.

Bake for 20 to 25 minutes, rotating halfway through, until golden brown.

Transfer to a wire rack to cool and serve warm or at room temperature.