Easy Blueberry Cream Cheese Danish
Sweet cream cheese filling and sweet blueberry filling is nestled on buttery crescent dough and baked to a sweet perfect. These Easy Blueberry Cream Cheese Danish require little cooking skill and have a bakery-fresh taste.
Servings: 8 crescent rolls
- 12 ounces XL Crescent Rolls *Can use normal size as well but they will be smaller in size
- 1/2 cup blueberry pie filling *can use fresh blueberries as well
- 4 ounces cream cheese softened to room temperature
- 2 tablespoons powdered sugar
- 1/2 tsp vanilla extract
- 1 cup powdered sugar
- 1 tbsp water or milk
Preheat oven to 350 degrees Fahrenheit.
Line a baking sheet with parchment paper.
In a medium sized bowl, cream your softened cream cheese, extract, and 2 tablespoons of powdered sugar.
Unwrap the crescent dough log. Slice log into 8 separate circles.
Fill each space with 1 tablespoon of cream cheese filling. Then, fill each space with 1 tablespoon of blueberry pie filling.
Bake for 11-13 minutes. Crescents should be golden brown and not doughy.
Nutritional values may differ and are meant to be a guide.
How to Store
These Blueberry Cream Cheese Crescent Bombs are best eaten warm on the same day. If you need to save some leftovers, be sure to wrap them tightly and store in the refrigerator.
How to Freeze
To freeze, assemble the dough with the toppings and freeze them on a baking sheet until solid. Once solid, add them to either an air-tight freezer bag or container. To bake these, add an additional 2 minutes to the baking time. Ice them after you bake them for best results.