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!
¼CupBlueberry Filling((I used canned pie filling))
Cream Cheese Filling
4 oz.Cream Cheese + 1 tablespoon Milk
¼teaspoonVanilla Extract
2teaspoonPowdered Sugar
Egg Wash
1LargeEgg + 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.