A super quick way to whip up a sweet breakfast pastry in less than 20 minutes, these easy Pillsbury Crescent Roll Danish are perfect! They are made with blueberries and a sweet cream cheese filling that reminds of blueberry cheesecake!
How to make homemade “danish” using crescent dough
MY father makes THE BEST danish around. If you don’t follow me here on the blog, my family has owned a bakery for the past 30+ years. They tasted amazing but were SO tedious to make, the whole process took hours!
So instead of making the dough from scratch, I decided to make danish using Pillsbury’s crescent rolls to make an easy and quick faux danish dough. To each round, I added some sweet cream cheese and canned blueberry pie filling twenty minutes later, you’ve got yourself a pretty darn tasty breakfast danish!
- Canned crescent roll dough (I like Pillsbury)
- Blueberry pie filling
- Cream cheese + milk
- Vanilla extract
- Powdered sugar
- Egg wash
Steps for making your crescent roll danish:
Step 1: Roll our your crescent dough and cut into 3″ rounds using a cooking cutter or upside down cup and a knife.
Step 2: Brush your crescent dough with an egg wash. This gives the dough color and a shine.
Step 3: Add some of your cheesecake filling to the center of each round.
Step 4: Add a dollop of blueberry pie filling on top and bake for 12 minutes at 375 degrees F.
Tips for cutting your crescent dough rounds
Before you open your crescent roll dough, sprinkle some flour onto your counter top. The dough is sticky and this will help prevent sticking. Then lay your crescent sheet onto the counter and, using a round cookie cutter or a cup, cut out as many crescent dough rounds as you can! I was able to get 15 danish rounds for the can I purchased. Try to aim for a diameter of about 2.5-3″ for mini bite sized danishes.
If you want to get as many rounds out of the dough as possible, roll out the scraps of dough again until you have another thin sheet and cut more rounds from that.
If you want to try making your own homemade crescent dough, you can!
Sweet blueberry cream cheese filling
For my danish filling, I used cream cheese, powdered sugar, vanilla and a touch of milk to loosen the filling a bit. I did not use any eggs in the cream cheese filling because I wanted my cheese to stay creamy.
For the blueberry filling, I used canned blueberry pie filling. This is the easiest option.
Other blueberry filling options:
- Use jam or preserves
- Add fresh blueberries as is
- Simmer blueberries and sugar over the stove to make your own blueberry sauce. *Tip: You will need to add cornstarch if you do this to thicken it up.
Here is a blueberry preserve recipe you may like!
The best way to fill your danish
The best way to fill these mini danishes is to add your cream cheese filling to a piping bag. This makes the whole process so much easier and neater!
If you do not have a piping bag, use a plastic sandwich baggie and snip off the corner. You want a hole that’s about the size of a quarter. If you don’t want to do either of these methods, you can spoon the mixture on top using a small spoon.
How Do You Store Cream Cheese Danish?
Cream cheese needs to be refrigerated so you should store the danish in a sealed Tupperware container in the fridge. Your rounds should last anywhere from 5-7 days.
Can you freeze danish?
YES! Danish freeze extremely well so I suggest making a bunch of mini crescent roll danishes ahead of time and freezing them. Then pull them out an hour or so before you want to serve them. This is a great option for mornings on the go!
You can freeze danish for up to 4 months.
Freezing tip* Separate each danish with a piece of parchment paper so they do not stick to one another. Then you can stack them neatly.
Other breakfast sweets you may like:
Crescent Roll Blueberry Cream Cheese Danish Recipe:
Crescent Roll Blueberry Cream Cheese Danish
- 1 Sheet Crescent Roll Dough
- ¼ Cup Blueberry Filling ((I used canned pie filling))
Cream Cheese Filling
- 4 oz. Cream Cheese + 1 Tbsp Milk
- ¼ Tsp Vanilla Extract
- 2 Tsp Powdered Sugar
- 1 Large Egg + 1 tbsp. water
- Take your crescent dough and unroll it onto a floured surface. Cut out as many rounds as you can. I was able to get about 15 rounds that measure about 2 ½" in diameter. Lay each round onto a nonstick baking sheet.
- Brush each round gently with your egg wash.
- Mix your cream cheese filling and add to a piping bag or ziploc bag. Your hole should be about the size of a quarter so the filling comes out nice and thick. Pipe the cheese filling into the center of each round.
- Top with a dollop of your canned blueberry filling.
- Bake for about 12 minutes at 375°F or until edges are golden brown. Enjoy warm or cooled.Optional* When cooled, sift some powdered sugar over top.