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)


  1. Preheat oven to 190C/170C fan.
  2. Lay out 4 pastry triangles in a rectangle on a lined baking tray or stoneware dish and pinch/roll gaps together.
  3. Mix apricots, marzipan and cinnaomn together and spread on pastry, leaving approx 1cm border.
  4. Mix cream cheese, cream, lemon, icing sugar and egg yolk with a fork until smooth and poor over the apricot lumps.
  5. 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.
  6. 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).

Handy Hint

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

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.