Blueberry Crescent Roll Danish
Sweet and flaky with a creamy filling, these blueberry crescent roll danishes are so easy to make and result in an impressively delicious treat!
Servings 6
Calories 323kcal
Ingredients
- 3 ounces cream cheese softened
- 4 tablespoons powdered sugar plus more for topping
- 1 teaspoon vanilla
- 2 teaspoon lemon juice
- 1 can Pillsbury crescent roll sheet or rolls
- 1 1/2 cups blueberry pie filling
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a medium bowl add the cream cheese, powdered sugar, vanilla and lemon juice and using a hand mixer blend until creamy.
- Take the crescent rolls or sheet out of the container and place on a cutting board. Using a sharp knife cut 11 slices which will give you 12 discs.
- Place the discs onto the baking sheet. Using your fingers make a dip into the center of each one, keeping the sides higher.
- Divide the cheesecake filling evenly amongst the crescent roll cups, then add the blueberry pie filling evenly on top of the filling.
- Bake for 15-17 minutes or until the edges are golden brown.
- Remove from the oven and let cool for 5 minutes. Sprinkle some powdered sugar on top, and serve warm.
Video
Notes
Place leftover blueberry pie filling into a ziplock freezer bag and freeze.
You can also use blueberry jam or preserves if you prefer.
Store leftovers in an airtight container in the refrigerator for 3-4 days.
Nutrition
Serving: 2danishes | Calories: 323kcal | Carbohydrates: 50g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 14mg | Sodium: 348mg | Potassium: 97mg | Fiber: 2g | Sugar: 34g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
