Easy Blueberry Danish (Print Version)
# Ingredients:
→ Pastry and Filling
01 -
2 cans (8 ounce each) refrigerated crescent rolls or crescent sheets
02 -
8 ounces 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
# Instructions:
01 -
Heat 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 together until smooth and creamy. Set aside.
03 -
Open both cans of crescent dough. If using crescent rolls, separate into 8 rectangles and press the seams closed. Cut each rectangle in half to make 16 squares. For crescent sheets, just cut each sheet into 8 squares for 16 total.
04 -
Put a spoonful of cream cheese mixture in the center of each square. Spread it diagonally from one corner to the opposite corner. Top with a spoonful of blueberry filling.
05 -
Take one corner without cream cheese and fold it toward the center. Fold the opposite corner over the filling and press it gently into the first fold. Sprinkle each danish with turbinado sugar.
06 -
Bake for 13-16 minutes until the pastries turn golden brown. Leave them on the hot pan for 3-4 minutes, then move to parchment paper to cool completely.
07 -
Once the danishes are completely cool, whisk together the powdered sugar and milk. Drizzle the glaze over each pastry and let it set before serving.
# Notes:
01 -
For a flakier texture, try using puff pastry instead of crescent dough.
02 -
Take the cream cheese out early so it softens. This makes mixing the filling much easier.
03 -
Keep the crescent dough cold in the fridge until you're ready to use it. Cold dough is easier to work with and holds its shape better.
04 -
Make sure the danishes cool down completely before glazing. If they're still warm, the glaze will just slide right off.
05 -
Store leftovers in a covered container in the refrigerator.