Description
Enjoy a delicious Blueberry Cheese Danish made with a creamy cream cheese filling and a sweet blueberry topping, all encased in flaky crescent roll dough. Ideal for breakfast or as a delightful dessert!
Ingredients
Scale
- 1 package (8 oz) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 can (8 oz) refrigerated crescent roll dough
- 1 cup fresh blueberries (or frozen, thawed and drained)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/4 teaspoon cinnamon
- 1 egg yolk (for egg wash)
- 1 tablespoon milk (for egg wash)
- Powdered sugar (for dusting, optional)
Instructions
- In a medium mixing bowl, add the softened cream cheese. Ensure it is at room temperature for a smooth filling.
- Add the granulated sugar and beat together with a hand mixer until creamy and well combined, about 2-3 minutes.
- Mix in the vanilla extract and one large egg, continuing to beat until smooth and fluffy, ensuring no lumps remain.
- In a small saucepan, combine the fresh blueberries, lemon juice, cornstarch, and cinnamon. If using frozen blueberries, ensure they are thawed and drained.
- Cook the mixture over medium heat, gently stirring until the blueberries start to break down and the mixture thickens, about 5-7 minutes.
- Remove from heat and let the blueberry filling cool slightly.
- Preheat the oven to 375°F (190°C).
- Unroll the crescent roll dough on a clean surface and separate it into triangles as per package instructions.
- Line a baking sheet with parchment paper.
- Arrange the triangles in a star shape on the parchment paper, overlapping the edges slightly to create a circular shape.
- Spoon the cream cheese filling into the center of the dough, spreading it out evenly.
- Carefully spoon the blueberry filling over the cream cheese layer, ensuring it is spread evenly but not overflowing.
- Fold the points of the crescent roll triangles over the filling, tucking them in slightly to create a star shape.
- In a small bowl, whisk together the egg yolk and milk to create an egg wash.
- Brush the egg wash over the exposed dough using a pastry brush.
- Bake in the preheated oven for 20-25 minutes, or until the dough is golden brown and puffed up.
- Remove the danish from the oven and let it cool on the baking sheet for about 10 minutes.
- Transfer the danish to a serving plate and dust with powdered sugar if desired. Serve warm and enjoy!
Notes
- For a sweeter touch, consider adding a drizzle of icing on top after cooling.
- This recipe can be customized with other fruits like raspberries or strawberries.
- Prep Time: 15 minutes
- Cook Time: 25 minutes