Easy Blueberry Danish
A delightful pastry combining buttery crescent dough with a creamy, sweet filling and topped with luscious blueberry fruit filling. Perfect for breakfast, brunch, or dessert.
Ingredients
For the Danish
- 2 cans (8 oz each) refrigerated crescent rolls or crescent sheets
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ¼ cups blueberry fruit filling
- 3-4 tablespoons turbinado sugar for sprinkling
For the Glaze
- ¾ cup powdered sugar
- 3 teaspoons milk
Instructions
Preparation
- Gather all your ingredients to ensure a smooth cooking process.
- Preheat your oven to 375°F (190°C).
- Line a large baking sheet with a silicone mat or parchment paper.
- In a bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth.
- Open both cans of crescent dough and separate them into rectangles, pressing seams closed. Cut each rectangle in half.
Filling and Shaping
- Place a spoonful of cream cheese mixture in the center of each square, topped with blueberry filling.
- Fold over corners of each square to seal and press gently.
- Sprinkle each danish with turbinado sugar.
Baking
- Bake for 13-16 minutes, or until golden brown and puffed.
- Let cool for 3-4 minutes on the baking sheet before transferring to parchment paper.
Glaze
- Whisk together powdered sugar and milk until smooth, and drizzle over cooled danishes.
Notes
Store in an airtight container. Best enjoyed within two days at room temperature or within a week in the fridge. Freezing before or after baking is possible.