Description
These Blueberry Crescent Roll Danishes are flaky, sweet, and filled with creamy cheesecake and luscious blueberry pie filling. Easy to prepare and perfect for breakfast, brunch, or dessert!
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
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine cream cheese, powdered sugar, vanilla, and lemon juice. Blend with a hand mixer until smooth and creamy.
- Unroll the crescent roll dough onto a cutting board. Cut into 12 equal discs using a sharp knife.
- Place the discs on the prepared baking sheet. Press the center of each disc with your fingers to form a small well, keeping the edges higher.
- Spoon the cream cheese mixture evenly into each well, then top with blueberry pie filling.
- Bake for 15–17 minutes, or until edges are golden brown.
- Remove from oven and let cool for 5 minutes. Dust with powdered sugar before serving. Serve warm.
Notes
- Use a crescent roll sheet for ease, but regular crescent rolls work too.
- Try with other pie fillings like cherry or apple for variation.
- Best served fresh, but leftovers can be stored in the fridge and reheated.
- Use room temperature cream cheese for smoothest filling.
Nutrition
- Serving Size: 1 danish
- Calories: 323
- Sugar: 17g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
