Blueberry Cream Cheese Danish
A perfect breakfast pastry, this version is filled with sweet cream cheese and topped with ripe, juicy blueberries.
Ingredients
- 1 can refrigerated crescent rolls
- 4 oz cream cheese, softened
- 1/2-3/4 cup fresh, ripe blueberries
- 1/3 cup sugar, optional
- 1 tsp vanilla
Instructions
- Whip the cream cheese, sugar, and vanilla together until smooth.
- Open the package of crescent rolls, but keep them in their rolled up 'log' shape.
- Use a serrated knife to cut the 'log' into 12 equal coined slices. Place the coins onto a baking sheet, lightly sprayed with non stick spray. Use your thumb to make a shallow, circular well in the center of each.
- Add an equal amount of cream cheese into the center of each pastry.
- Place 4-6 blueberries on top of the cream cheese on each danish.
- Bake at 350 degrees for 18-20 minutes.
- Let the danishes rest for 2 minutes before serving.
Notes
These can be made ahead of time, cooled completely, and frozen. When ready, just grab one, reheat, and go.