Blueberry Cream Cheese Danish Recipe

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Blueberry Cream Cheese Danish Recipe

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I love cream cheese and blueberries so I tweaked one of my grandmother's recipes to come up with this danish. It's a quick and easy crowd-pleaser, especially for breakfast or brunch. —Nicole Wheeler, Millen, Georgia
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + chilling

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 egg, separated
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 4 cups fresh blueberries
  • 2 tablespoons coarse sugar

Directions

In a small bowl, beat the cream cheese, sugar and egg yolk until smooth.
Unroll one tube of crescent dough; seal seams and perforations. Press onto the bottom and up the sides of an ungreased 13-in. x 9-in. baking pan. Spread cream cheese mixture into crust. Sprinkle with blueberries.
Unroll remaining crescent dough; place over filling, sealing seams. Whisk egg white and brush over top. Sprinkle with coarse sugar.
Bake at 350° for 30-35 minutes or until golden brown. Cool completely. Cover and refrigerate for at least 3 hours before serving. Yield: 16 servings.
Originally published as Blueberry Cream Cheese Danish in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p217

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 egg, separated
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 4 cups fresh blueberries
  • 2 tablespoons coarse sugar
  1. In a small bowl, beat the cream cheese, sugar and egg yolk until smooth.
  2. Unroll one tube of crescent dough; seal seams and perforations. Press onto the bottom and up the sides of an ungreased 13-in. x 9-in. baking pan. Spread cream cheese mixture into crust. Sprinkle with blueberries.
  3. Unroll remaining crescent dough; place over filling, sealing seams. Whisk egg white and brush over top. Sprinkle with coarse sugar.
  4. Bake at 350° for 30-35 minutes or until golden brown. Cool completely. Cover and refrigerate for at least 3 hours before serving. Yield: 16 servings.
Originally published as Blueberry Cream Cheese Danish in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p217

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