Description
This quick and easy Blueberry Cream Cheese Danish is a perfect breakfast treat, featuring flaky crescent rolls filled with a creamy, sweetened cream cheese and juicy blueberry filling. Ideal for brunch, weekend mornings, or as a delightful dessert, this homemade pastry comes together in just 20 minutes!
Ingredients
Units
Scale
- 1 can crescent rolls
- 4 tbsp cream cheese, softened
- 3 tbsp powdered sugar
- 2 tsp vanilla extract
- 1/4 cup powdered sugar
- 3 tbsp milk
- 1/2 cup blueberry pie filling
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine cream cheese, 3 tbsp powdered sugar, and vanilla extract until smooth.
- Roll out the crescent dough and cut it into 8 evenly sized pieces.
- Flatten each piece in your hand, then use your thumb to create a small “well” in the center.
- Fill each dough piece with 1 tablespoon of the cream cheese mixture and a spoonful of blueberry pie filling.
- Place on a baking sheet and bake for 12-18 minutes or until golden brown.
- While the danishes bake, whisk together ¼ cup powdered sugar and milk until smooth to create the icing.
- Remove from oven and let cool for 5 minutes. Drizzle with icing and serve. Enjoy!
Notes
- Swap blueberry pie filling for fresh blueberries or other fruit fillings like strawberry or raspberry.
- For an extra flaky texture, brush the crescent dough with melted butter before baking.
- Store leftovers in an airtight container and reheat in the oven for a few minutes for a fresh taste.
Nutrition
- Serving Size: 1 Danish
- Calories: 210 kcal
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg