Blueberry Cream Cheese Danish is an easy recipe to make for breakfast this weekend! Grab a can of refrigerated crescent rolls and let's get baking!
Do you love crescent rolls as much as I do?
If you've been reading my blog for any amount of time, then you'll know that I use
canned crescent rolls a lot. You really can make anything with that tube of dough.
Today I'm sharing a delicious and easy blueberry cream cheese danish recipe.
And the beauty of this recipe is you can use any flavor of fruit your family loves.
How cute would it be to make cherry and blueberry for the holiday weekend?
These are perfect for breakfast or for dessert. You could eat these
any time of day. Only you might want to make a double recipe because they do go fast!
Indent the middle of each slice of crescent roll.
Place a spoonful of cream cheese in the center.
Now add a spoonful of blueberry pie filling.
These really are a delicious treat your family will love.
- 1 can of refrigerated crescent rolls.
- 4 ounces cream cheese; softened
- 1 can of blueberry pie filling; you will not use all of it.
- 1/3 cup sugar
- 1 teaspoon vanilla
- 1/3 cup powdered sugar
- 2 tsp. milk
For the Glaze:
Combine the glaze ingredients together until smooth and set aside until the danish is baked and cooled.
For the Danish:
Using an electric mixer, beat the cream cheese, sugar and vanilla together until smooth. Set aside.
Open the package of crescent rolls, but do not separate them. Using a serrated knife, slice them into 12 equal pieces. Using your thumb or the back of a spoon, gently indent the middle of each circle so there is a space for the cream cheese to be placed inside. Arrange the crescent circles into the shape of a Christmas tree.
Place a small spoonful of the cream cheese mixture into the center of each crescent circle. Then place a small spoonful of the cherry pie filling on top.
Bake in a preheated 350 degree oven for 18 - 20 minutes.
Let cool and drizzle with the glaze
Here are a few other recipes I've made using crescent rolls.
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