Crescent Roll Blueberry Cream Cheese Danish
A super quick way to whip up a sweet breakfast pastry in less than 20 minutes, these easy Crescent Roll Blueberry Cream Cheese Danish are easy and look so fancy!
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Servings: 7 People
Calories: 83kcal
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
Instructions
- 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.
Video
Recipe Notes
You can use any fruit filling you prefer.
Freeze in a storage container for up to 3 months. Make sure to use parchment paper to prevent sticking.
Nutrition
Serving: 0g | Calories: 83kcal | Carbohydrates: 0g | Protein: 2.1g | Fat: 6.3g | Saturated Fat: 3.8g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 41mg | Sodium: 0mg | Potassium: 29mg | Fiber: 0.1g | Sugar: 3.2g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 19mg | Iron: 0mg
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