Blueberry Cream Cheese Danish
This blueberry cream cheese danish has a buttery, flaky crust topped with sweetened cream cheese and ripe blueberries ready to burst with every bite. These are the perfect breakfast pastry!
Servings: 12 danishes
Calories: 125kcal
Ingredients
- 1 8 oz 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 extract
Instructions
- Whip the cream cheese, sugar, and vanilla together until smooth.4 oz cream cheese, softened, 1/3 cup sugar, 1 tsp vanilla extract
- Open the package of crescent rolls, but keep them in their rolled up 'log' shape.1 8 oz can refrigerated crescent rolls
- 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.1/2-3/4 cup fresh ripe blueberries
- Bake at 350 degrees for 18-20 minutes.
- Let the danishes rest for 2 minutes before serving.
Notes
- You can substitute raspberries, blackberries or even sliced strawberries for the blueberries.
- For a little extra sweetness, you can sprinkle some granulated sugar on the warm danishes immediately after they come out of the oven.
- Make sure to let them set for a few minutes before serving so the cream cheese filling doesn't leak out all over the place when you bite into it.
Nutrition
Calories: 125kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 178mg | Potassium: 18mg | Fiber: 0.1g | Sugar: 8g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.3mg