Monday, December 24, 2012

Cheese Blueberry Danish

I'm making this for Christmas morning because it is really easy to make and super delicious! If you don't like blueberry you can swap it out for any fruit pie filling (as long as it's in syrup!). A red pie filling like cherry would be especially festive for the holidays. You can even get creative with the crescent roll topping. If you don't like the lattice, try a different design. If you aren't creative, feel free to just lay the crescent roll down as it comes in the can (like you do on the bottom). It will all taste the same!

Merry Christmas everyone! I hope you and your family have a wonderful holiday!

Adapted From: Kitchen Girl

  • 2 cans ready to use refrigerated crescent rolls
  • 2 8-ounce packages cream cheese
  • 1 cup sugar
  • 1 teaspoon almond or vanilla extract
  • 1 egg
  • 1 (21 oz.) can blueberry pie filling (or any fruit pie filling, as long as it's in syrup!)
For the glaze:
  • 1/2 cup powdered sugar
  • 2 Tablespoons milk
  • 1/2 teaspoon vanilla extract
  • Preheat oven to 350 degrees.
  • Grease a 13x9 inch baking pan.
  • Lay a pack of crescent rolls on the bottom of the pan. 
  • Pinch the openings of the crescent rolls together.
  • In a medium sized bowl, beat together the cream cheese, sugar, vanilla and egg until smooth.
  • Spread the cream cheese mixture on top of the the crescent rolls.
  • Spread the blueberry pie filling over the cream cheese mixture.
  • Lay out the second pack of crescent rolls on a flat surface, and pinch together the openings.
  • Using a knife, cut 1 inch strips of the cresecent rolls and lay on top of the blueberry mixture to create a lattice design.
  • Bake for 35-45 minutes until the top is golden brown.
  • Let the danish cool for 20 minutes before topping it with the glaze.
  • For the glaze, mix together the powdered sugar, milk, and vanilla extract. 
  • Drizzle glaze over danish
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