Blueberry Cream Cheese Danish Recipe
Today I’m sharing a delicious and easy blueberry cream cheese danish recipe. And the beauty of this recipe is you can use any flavor of fruit your family loves.
How cute would it be to make cherry and blueberry for the 4th of July holiday weekend? Or use just cherry to celebrate Christmas!
Do you love crescent rolls as much as I do? If you’ve been reading my blog for any amount of time, then you’ll know that I use canned crescent rolls a lot.
You really can make anything with that tube of dough. These are perfect for breakfast or for dessert. You could eat these any time of day.
Only you might want to make a double recipe because they do go fast! Seriously, every time I make these they disappear really quick, so do yourself a favor and double the recipe.
Cream Cheese Danish Recipe with Crescent Rolls
Easy Step-by-Step Photo Instructions
After you open the crescent rolls up, do not separate or unroll them. Keep them in a “roll” or cylinder and using a serrated knife, slice into about 12 individual slices or circles. Make an indentation in the middle of each slice of crescent roll.
Blueberry Cream Cheese Danish is an easy recipe to make for breakfast this weekend! Grab a can of refrigerated crescent rolls and let's get baking!
- 1 can of refrigerated crescent rolls.
- 1 can of blueberry pie filling; you will not use all of it.
- 4 ounces cream cheese; softened
- 1/3 cup sugar
- 1 teaspoon vanilla
- 1/3 cup powdered sugar
- 2 tsp. milk
Using an electric mixer, beat the cream cheese, sugar and vanilla together until smooth. Set aside while you prepare the crescent rolls.
Open the package of crescent rolls, but do not separate or unroll them. Keep them as a long cylinder or roll.
Using a serrated knife, slice the long cylinder into 12 equal pieces.
Using your thumb or the back of a spoon, gently indent the middle of each circle so there is a space for the cream cheese to be placed inside.
Place a small spoonful of the cream cheese mixture into the center of each crescent circle. Then place a small spoonful of the blueberry pie filling on top.
Bake in a preheated 350 degree oven for 18 - 20 minutes.
Let cool and drizzle with the glaze.
Here are a few other recipes I’ve made using crescent rolls.