Both fears have the same answer, and it's the build order.
The architecture is the protection: baked pastry → thin nappage barrier brushed on → pastry cream → fruit on top. The juice never touches pastry directly - it has to get through the cream AND the glaze layer first, which holds comfortably for the serving window. Fruit sitting naked on bare pastry goes soggy in an hour; fruit on this stack stays crisp through service.
For the display-counter drying: brush nappage over the CUT FRUIT too. That thin glaze coat seals the cut surfaces from air - no drying, no browning, plus the glossy patisserie look for free. It's why bakery fruit always looks impossibly fresh... it's wearing a raincoat.
One honest boundary: this is a same-day finish, not storage. Assemble as close to service as you can and sell them today. Fruit danish is a sprint, not a marathon 🙂
