Easy to Make Blueberry and Cheese Danish

1 package cream cheese, softened

1/2 cup sugar

1 tablespoon lemon juice

2 cans (8 ounces each) refrigerated crescent rolls

Blueberry Preserves


1/2 cup powdered sugar

1 teaspoon vanilla

2 to 3 teaspoons milk


Preheat oven to 350° F.

In a small bowl beat together cream cheese, sugar and lemon juice.

Separate crescent rolls into 8 rectangles and press the perforations to seal.

Spread each rectangle with 1 heaping tablespoon of the cream cheese mixture.

Roll up each starting at the longest side.

Firmly pinch edges and ends to seal.  Don’t push too hard – the filling will pop out!

On an ungreased cookie sheet, coil each roll into a circle with the seam side down. (I made mine first on a cutting board but it would make much more sense to make these on the cookie sheet instead.)

Tuck the end under.

Make an indentation in the top and fill with a teaspoon of the preserves.

Bake for 20 to 25 minutes until golden brown.

While the Danishes are baking make your glaze.

In a small bowl mix the powdered sugar and vanilla adding the milk until the glaze is of drizzling consistency.

Drizzle over freshly baked Danishes.