Easy Blueberry Danish Recipe. Yummy dessert using canned crescent rolls and canned pie filling. Drizzled with a powdered sugar coating.
- 1 roll Pillsbury Crescent Rolls
- Small amount of flour just for dusting
- 4 ounces soft cream cheese
- ⅓ cup sugar
- splash vanilla
- 1 can blueberry pie filling
- ⅓ cup powdered sugar
- 2 tsp. milk
Open container of rolls and do not unroll them. Use a sharp, serrated knife to cut through them like slice/bake cookies. Make 10 slices.
Lay each slice on a parchment lined cookie sheet.
Use a measuring cup to flatten each roll out and build a small wall around the edge.
Use a drop of flour to prevent sticking and press with your fingertips, too.
With an electric mixer whip cream cheese, sugar and vanilla until smooth. Dollop a small amount into each danish.
Add a Tablespoon of pie filling.
Bake at 350 for 18-20 minutes.
Let cool and add a drizzle of glaze.
Combine milk and powdered sugar and drizzle on danishes.
Best if served warm. You can substitute pie filling for cherry or your favorite flavor.
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