Apricot danish pastry cheesecake combination

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Serves: 8

By Buckets

(1 Vote) 1


  • 1 tbsp icing sugar

  • 2 tbsp icing sugar (for optional icing)

  • 3 tbsp cream cheese

  • 1 tsp cinnamon or mixed spice

  • 1 lemon zested and half its juice

  • 150g marzipan grated

  • 1 eggs separated

  • 1 tube chilled croissant dough

  • 1 tsp maple syrup (for optional icing)

  • 3 tbsp whipped cream or extra thick double cream

  • 150g dried apricots chopped

  • 1 tsp lemon juice (for optional icing)


<ol> <li>Preheat oven to 190C/170C fan.</li> <li>Lay out 4 pastry triangles in a rectangle on a lined baking tray or stoneware dish and pinch/roll gaps together.</li> <li>Mix apricots, marzipan and cinnaomn together and spread on pastry, leaving approx 1cm border.</li> <li>Mix cream cheese, cream, lemon, icing sugar and egg yolk with a fork until smooth and poor over the apricot lumps.</li> <li>Stretch/roll out remaining 2 triangles and cut into 4 long strips. Lay them on top of the rectangle and gather up the border, sealing edges and brushing pastry with egg white.</li> <li>Bake for 25 mins until golden, leave to cool a little and drizzle icing over crisscrossing the stripes whilst still warm. Store in fridge when cool (if it gets that far).</li> </ol>

Handy Hint

<p>Using 2 tubes you could make this into a much grander showpiece, arranging triangles in a circle and folding points over the filling.</p>

Additional Information

  • Vegetarian

  • Cake/Dessert

  • Kids can help

  • Make Ahead

  • lemon

  • cake

  • pastry

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Your comments

  • Buckets 12/06/08 20:52

    Tesco do the Pilsbury croissant dough tubes.