Easy Blueberry Danish
A delightful treat featuring a tender, flaky crust and a creamy filling with sweet blueberries, perfect for brunches and family gatherings.
Ingredients
Pastry Base
- 2 cans 2 cans (8 ounces each) of refrigerated crescent rolls or crescent sheets Creates a soft and flaky base
Filling
- 8 ounces 8 ounces of softened cream cheese Rich and creamy for a smooth filling
- 1/4 cup 1/4 cup granulated sugar Adds sweetness to balance the tanginess
- 1 teaspoon 1 teaspoon vanilla extract Infuses warmth and depth
- 1 1/4 cups 1 1/4 cups of blueberry fruit filling Bursts with juicy flavor
Topping
- 3-4 tablespoons 3-4 tablespoons of turbinado sugar Provides a delightful crunch
Glaze
- 3/4 cup 3/4 cup powdered sugar For a finishing touch of sweetness
- 3 teaspoons 3 teaspoons of milk Blends smoothly for a perfect drizzle
Instructions
Preparation
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth.
- Open the crescent dough; separate the rolls into rectangles or cut the sheets into squares, forming 16 squares.
- Place a spoonful of the cream cheese mixture in the center of each square, followed by a dollop of blueberry filling.
- Fold the corners of each pastry towards the center and sprinkle with turbinado sugar.
Baking
- Bake for 13-16 minutes, until the pastries are golden brown and puffed up.
- Once baked, cool the pastries on a wire rack to prevent sogginess.
Glazing
- Whisk the powdered sugar with milk for the glaze and drizzle it over the cooled pastries.
Notes
For a healthier option, use whole wheat pastry dough or reduce sugar with substitutes. Avoid overfilling pastries to prevent mess and uneven baking.