Easy Blueberry Danish
A delightful treat combining buttery pastry with sweet blueberries and a creamy filling, perfect for breakfast or dessert.
Ingredients
For the Pastry
- 2 cans refrigerated crescent rolls or crescent sheets Use for a tender, flaky base.
For the Cream Cheese Filling
- 8 ounces cream cheese, softened Ensure it's softened for easy blending.
- 1/4 cup granulated sugar Adds sweetness.
- 1 teaspoon vanilla extract Enhances flavors.
For the Blueberry Filling
- 1 1/4 cups blueberry fruit filling Provides rich, juicy flavor.
For the Topping
- 3-4 tablespoons turbinado sugar Creates a delightful crunch.
For the Glaze
- 3/4 cup powdered sugar For sweet glaze.
- 3 teaspoons milk To bring the glaze together.
Instructions
Preparation
- Preheat the oven to 375°F and prepare a baking sheet with a silicone mat or parchment paper.
- In a mixing bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth.
- Open the cans of crescent dough. Separate crescent rolls into 8 rectangles or cut crescent sheets into 8 squares.
- Spoon a dollop of the cream cheese mixture into the center of each square, then top with blueberry filling.
- Fold the corners of the dough squares towards the center and sprinkle with turbinado sugar.
Baking
- Place pastries on the baking sheet and bake for 13-16 minutes until golden brown. Let cool for 3-4 minutes.
- While cooling, whisk together powdered sugar and milk in a small bowl until smooth.
- Drizzle the glaze over each pastry once cooled.
Notes
Serve warm for a special occasion or treat. Variables include using other fruit fillings or low-fat substitutes.