Easy Blueberry Danish (Printable Version)
Flaky pastries with a creamy blueberry filling, ideal for a quick breakfast or weekend brunch.
# Everything You’ll Need:
→ Pastry and Filling
01 -
2 cans (8 oz each) refrigerated crescent rolls or crescent sheets
02 -
8 oz cream cheese, softened
03 -
1/4 cup granulated sugar
04 -
1 teaspoon vanilla extract
05 -
1 1/4 cups blueberry fruit filling
06 -
3-4 tablespoons turbinado sugar
→ Glaze
07 -
3/4 cup powdered sugar
08 -
3 teaspoons milk
# Steps to Cook:
01 -
Preheat the oven to 375°F. Line a large baking sheet with a silicone mat or parchment paper.
02 -
In a bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Set aside.
03 -
Open both cans of crescent dough. For crescent rolls, separate into 8 rectangles per can, press seams closed, then cut each rectangle in half to yield 16 squares total. For crescent sheets, cut each sheet into 8 squares for 16 total squares.
04 -
Place a spoonful of the cream cheese mixture diagonally in the center of each square. Top with a spoonful of blueberry filling. Fold one corner without cream cheese toward the center, then fold the opposite corner over the filling and press gently to seal. Sprinkle each danish with turbinado sugar.
05 -
Bake the danishes for 13-16 minutes until golden brown. Let them rest on the hot baking sheet for 3-4 minutes, then transfer to parchment paper to cool completely.
06 -
Whisk the powdered sugar and milk together until smooth. Drizzle the glaze over the cooled danishes and allow it to set before serving.
# Extra Suggestions:
01 -
For a flakier texture, substitute puff pastry for crescent dough.
02 -
Soften cream cheese before mixing for easier blending.
03 -
Keep crescent dough refrigerated until ready to use to maintain shape.
04 -
Ensure danishes are fully cooled before glazing to prevent glaze from sliding off.
05 -
Store leftovers in a covered container in the refrigerator.