Fruit and Cheese Danish Purses


by: Debbi

These little purses are some of the easiest Danish to make. You just line a square of croissant dough with sweetened cream cheese, place fruit on top, and fold up two opposite corners of dough. Virtually any fruit will work, but it must be at least partially cooked or it will release liquid in the pastry and make it soggy.


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serves: 6

2 3/4 pounds dough (croissant dough)

6 tablespoons cream cheese tart filling

6 large apricot halves (or 12 small, lightly sautéed in butter, or other cooked fruit such as roasted pears, or cooked cherries)

2 tablespoons butter (melted)

2 tablespoons sugar

Egg wash

Nutrition Facts
Fruit and Cheese Danish Purses

Servings Per Recipe: 6

Amount per Serving

Calories: 1123

  • Total Fat: 53.1 g
  •     Saturated Fat: 16.6 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 123.9 mg
  • Sodium: 980.8 mg
  • Total Carbs: 154.3 g
  •     Dietary Fiber: 4.7 g
  •     Sugars: 49.6 g
  • Protein: 11.9 g

how is this calculated?

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1.  Roll the dough into a rectangle and trim the edges. Cut it into squares.

2.  Spread the cream cheese mixture on a diagonal on each square. Leave a 1/2-inch border uncovered. Place one or two apricot halves on top of the cream cheese mixture. Brush the apricots with melted butter.

3.  Sprinkle the apricot halves with granulated sugar. Fold one corner of the dough over the apricots. Brush the tip of the flap you just made with egg wash.

4.  Fold the other corner over the flap that you egg washed and press it gently into place. Wrap the purse with a thin strip of dough brushed on one side with egg wash.

5.  Cover the purses with plastic wrap and let proof until the dough has almost doubled in thickness.

6.  Brush the purses with egg wash and bake until golden brown.

7.  Finished purse.

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