Name: Blueberry Crescent Roll Danish
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 3 ounces cream cheese, softened; 4 tablespoons powdered sugar, plus more for topping; 1 teaspoon vanilla extract; 2 teaspoons lemon juice; 1 can Pillsbury crescent roll sheet or rolls; 1 1/2 cups blueberry pie filling

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These blueberry crescent roll danishes are sweet, flaky, and irresistibly creamy. With a simple cream cheese filling and juicy blueberry topping, they’re a shortcut version of a bakery classic—ready in just 25 minutes. Perfect for breakfast, brunch, or a quick dessert, these treats look impressive but couldn’t be easier to make.

Blueberry Crescent Roll Danish

Why You’ll Love This Recipe

Made with crescent roll dough for a quick and easy shortcut.
Creamy cheesecake-style filling with fresh, bright flavor.
Juicy blueberry topping for a fruity twist.
Ready in under 30 minutes.
Perfect for holidays, brunch, or an easy dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 ounces cream cheese, softened
4 tablespoons powdered sugar, plus more for topping
1 teaspoon vanilla extract
2 teaspoons lemon juice
1 can Pillsbury crescent roll sheet or rolls
1 1/2 cups blueberry pie filling

Directions

Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, beat cream cheese, powdered sugar, vanilla, and lemon juice with a hand mixer until smooth.
Unroll crescent roll dough on a cutting board. Slice into 12 discs.
Place discs on the baking sheet. Press the center of each to create a small well while keeping edges higher.
Divide cream cheese filling evenly among the discs. Top each with blueberry pie filling.
Bake 15–17 minutes until edges are golden brown.
Cool 5 minutes, dust with powdered sugar, and serve warm.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Calories: 323 kcal per serving

Variations

Swap blueberry pie filling for cherry, apple, or peach.
Add a drizzle of lemon glaze instead of powdered sugar.
Use flavored cream cheese (like strawberry or honey pecan) for a twist.
Top with chopped nuts like almonds or pecans for crunch.
Make mini versions using just half-sized discs.

Storage/Reheating

Store cooled danishes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F for 5–7 minutes or in an air fryer for 2–3 minutes. These are best enjoyed fresh, as the pastry is crispiest right after baking.

FAQs

Can I use homemade pie filling?

Yes, any homemade fruit filling works beautifully.

Do I need to use crescent roll sheets, or will crescent rolls work?

Either works—just pinch seams together if using regular crescent rolls.

Can I make these ahead of time?

Yes, assemble them a few hours in advance, then bake when ready to serve.

Can I freeze blueberry danishes?

It’s best to freeze unbaked discs with filling, then bake straight from frozen, adding a few extra minutes.

Can I use low-fat cream cheese?

Yes, but full-fat cream cheese gives the best texture.

Can I change the fruit topping?

Absolutely—any pie filling or even fresh fruit with sugar works.

Why do I need lemon juice in the filling?

It adds brightness and balances the sweetness of the cream cheese and blueberry filling.

How do I keep the filling from overflowing?

Make sure to press a deep enough well into the dough and avoid overfilling.

Can I make a glaze instead of using powdered sugar?

Yes, mix powdered sugar with lemon juice or milk for a drizzle.

Are these better served warm or cold?

They’re best warm, but still delicious at room temperature.

Conclusion

Blueberry crescent roll danishes are a quick, simple, and delicious way to enjoy a bakery-style pastry at home. With a creamy filling, fruity topping, and golden flaky crust, they’re a treat that feels special yet comes together in minutes. Perfect for brunch or dessert, they’ll impress guests and satisfy sweet cravings alike.