Blueberry Cream Cheese Danish
Delicious blueberry cream cheese danish made with crescent rolls. Easy and quick! Use blueberry preserves, fresh blueberries, or blueberry pie filling.
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Equipment
Ingredients
- 8 ounces cream cheese softened
- ½ cup sugar
- 1 tablespoon lemon juice
- 16 ounces refrigerated crescent rolls 2 can -8 ounces each
- 8 ounces blueberry preserves
Icing
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoon milk add an additional teaspoon if needed for consistency
Instructions
- Preheat oven to 350°.
- In a small bowl beat together softened cream cheese, sugar, and lemon juice.
- Separate crescent rolls into 8 rectangles and press the perforations to seal.
- Spread each rectangle of crescent roll dough with 1 heaping tablespoon of the cream cheese mixture.
- Firmly pinch edges and ends to seal. Don't push too hard or the cream cheese 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 have made much more sense to shape them on the baking 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.
Glaze
- While the danishes are baking make the glaze.
- In a small bowl mix the powdered sugar and vanilla adding the milk until the glaze is of drizzling consistency.
- Drizzle over each freshly baked blueberry danish.
As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
Servings: 8
Calories:
Cost: $6.00