Easy Blueberry Danish
A delightful pastry filled with a rich cream cheese mixture and sweet blueberry filling, perfect for breakfast or as a sweet treat any time of the day.
Ingredients
Pastry Ingredients
- 2 cans refrigerated crescent rolls or crescent sheets 8 ounces each for a light and flaky texture.
- 8 ounces cream cheese softened for a creamy, rich filling.
- 1/4 cup granulated sugar adds just the right amount of sweetness.
- 1 teaspoon vanilla extract infuses warmth and depth into the filling.
- 1 1/4 cups blueberry fruit filling bursting with fresh, fruity flavor.
- 3-4 tablespoons turbinado sugar provides a delightful crunch.
- 3/4 cup powdered sugar for a sweet glaze that adds a finishing touch.
- 3 teaspoons milk to achieve the perfect consistency for the glaze.
Instructions
Preparation
- Preheat your oven to 375°F. Line a large baking sheet with a silicone mat or parchment paper.
- In a bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Open both cans of crescent dough. If using crescent rolls, separate into rectangles, press seams closed, and cut each rectangle in half. For crescent sheets, cut each sheet into squares.
Filling and Assembly
- Place a spoonful of the cream cheese mixture in the center of each square, then top with blueberry filling.
- Fold corners of the square without filling towards the center and press gently to seal. Sprinkle with turbinado sugar.
Baking
- Bake in the preheated oven for 13-16 minutes or until golden brown.
- Let them cool on the hot pan for 3-4 minutes before transferring to a cooling rack.
Glazing
- Whisk together powdered sugar and milk until smooth and drizzle over completely cooled pastries.
Notes
Ensure that all ingredients are fresh, and do not rush the cooling process to prevent the glaze from melting off. Potential variations include using fresh blueberries or whole wheat crescent rolls.