Cream Cheese Crescent Roll Danish

crescent dough rounds topped with sweet cream cheese and blueberries

AGT Editorial Team

4.88 from 8 votes

I use Pillsbury crescent rolls to make this super easy and quick danish recipe! They're fun to make for brunch or morning get-together and can be filled with whatever filling you like best!

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Prep Time 8

Cook Time 12

Total Time 20

Servings: 7 People

Course: Breakfast, Dessert

Cuisine: American

Calories: 83

Ingredients Method Notes

Ingredients

1 Sheet Crescent Roll Dough
¼ Cup Blueberry Filling (I used canned pie filling)

Cream Cheese Filling

4 oz. Cream Cheese + 1 tablespoon Milk
¼ teaspoon Vanilla Extract
2 teaspoon Powdered Sugar

Egg Wash

1 Large Egg + 1 tbsp. water

Method

Take your crescent dough and unroll it onto a floured surface. Cut out as many rounds as you can. I was able to get about 15 rounds that measure about 2 ½" in diameter. Lay each round onto a nonstick baking sheet.
Brush each round gently with your egg wash.
Mix your cream cheese filling and add to a piping bag or ziploc bag. Your hole should be about the size of a quarter so the filling comes out nice and thick. Pipe the cheese filling into the center of each round.
Top with a dollop of your canned blueberry filling.
Bake for about 12 minutes at 375°F or until edges are golden brown. Enjoy warm or cooled.
Optional* When cooled, sift some powdered sugar over top.

Notes

You can add a glaze by mixing together:

¾ cup powdered sugar
1-3 tablespoon milk or cream (Start with 1 and add more as needed!)

*The consistency should be thick but thin enough to drizzle over your danish.

You can use any fruit filling you prefer. Here are the more popular danish toppings you can try:

strawberry
apple
lemon curd
cherry

Freeze in a storage container for up to 3 months. Make sure to use parchment paper to prevent sticking.

Other breakfast sweets to try: