Easy Blueberry Danish
A delightful pastry filled with creamy goodness and juicy blueberries, perfect for breakfast or dessert.
Ingrédients
Pastry Base
- 2 cans refrigerated crescent rolls or crescent sheets
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups blueberry fruit filling
Toppings and Glaze
- 3-4 tablespoons turbinado sugar
- 3/4 cup powdered sugar
- 3 teaspoons milk
Instructions
Preparation
- Gather all your ingredients in one place, ensuring the cream cheese is softened.
- Preheat your oven to 375°F (190°C).
- Line a large baking sheet with a silicone mat or parchment paper.
Making the Filling
- In a mixing bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth.
Assembling the Danish
- Open the crescent dough and separate it into rectangles. Press the seams closed and cut each rectangle in half.
- Place a spoonful of the cream cheese mixture and blueberry filling diagonally in the center of each square.
- Fold opposite corners over the filling and press firmly to seal the edges.
- Sprinkle with turbinado sugar before baking.
Baking
- Bake for 13-16 minutes until golden brown.
- Meanwhile, mix the powdered sugar and milk to create a smooth glaze.
Serving
- Drizzle the glaze over the warm pastries and serve.
Notes
Store leftovers in an airtight container at room temperature for up to two days or refrigerate for a week. Can freeze unbaked danishes for later use.