Easy Blueberry Danish
A delightful treat with a flaky pastry and creamy blueberry filling, perfect for breakfast or brunch.
Ingredients
For the Danish
- 2 cans refrigerated crescent rolls or crescent sheets 8 ounces each
- 8 ounces cream cheese softened to a velvety texture
- 1/4 cup granulated sugar for sweetness
- 1 teaspoon vanilla extract to enhance flavor
- 1 1/4 cups blueberry fruit filling bursting with juicy goodness
- 3-4 tablespoons turbinado sugar for a delightful crunch
- 3/4 cup powdered sugar for drizzle
- 3 teaspoons milk to achieve a silky glaze
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and prepare a large baking sheet lined with parchment paper.
- In a mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Beat until smooth and creamy.
- Open both cans of crescent dough. Separate crescent rolls into 8 rectangles and press seams closed, or cut crescent sheets into 8 squares.
Assembly
- Spoon a generous amount of the cream cheese mixture into the center of each square and add a scoop of blueberry filling.
- Fold two corners of each square over the filling and gently press to seal.
- Sprinkle turbinado sugar on top of each danish.
Baking
- Place the baking sheet in the preheated oven and bake for 13-16 minutes or until golden brown.
- Let the pastries cool for 3-4 minutes before transferring to a cooling rack.
Glazing
- In a small bowl, whisk powdered sugar and milk until smooth. Drizzle over cooled danishes.
Notes
Add lemon or orange zest to the cream cheese mixture for extra flavor. Use fresh blueberries for a fresher taste.