Blueberry Cream Cheese Danish Twist
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Quick handheld pastries with a tangy cream cheese base and blueberry topping baked in buttery crescent dough. Cinnamon added for warmth. Makes 24 pieces, bite-sized and perfect for batches. Uses slight texture play with cream cheese sweetness balanced by the tart blueberry fruit. Works best baking in two rounds to avoid dough drying out. Visual cues critical—golden edges signal doneness. Slightly longer bake time than usual for interior cream cheese to firm without cracking. Lemon glaze adds bright kick post-bake, more sugar, less butter in the glaze for sharpness. Improvised cinnamon replaces vanilla for flavor depth. Subtle fruit freshening with lemon peel rind grated into filling.
Prep:
15 min
Cook:
12 min
Total:
27 min
Servings:
24 servings
#pastry
#blueberry
#cream cheese
#crescent rolls
#lemon glaze
#baking tips
#snack
#American cuisine
Blueberry cream cheese with crescent dough tried many times. Vanilla replaced by cinnamon this round—unexpectedly layered, warm spice cuts through sweet richness. Each danish a handheld shame with visible fruit popping. Baked on parchment, edges bubble golden, filling swells but contained, gives soft, custard-like bite. Dough rolls dry if left long—divide work. Visual signs more trustworthy than times for doneness. Lemon glaze strikes a shimmery sharp contrast atop sweet fruit and creamy base. Tweak fillings; fresh berries, zest, even dab nut butters. Revise glaze acidity for lip puckering balance. Baking’s rhythmic, sensory, tactile mix. Watch, smell, feel. Leftover danishes warm briefly—still hits well. This method evolved through trial and error, slightly longer bake yields perfect set. Mixing textures from soft cheese, juicy berries, flaky edges is worth fuss.
Ingredients
- 2 packages refrigerated crescent roll dough
- 8 ounces cream cheese softened
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon zest finely grated
- 1 cup blueberry pie filling
For lemon glaze===
- 1 cup powdered sugar
- 2 teaspoons fresh lemon juice
- 1 teaspoon water
About the ingredients
Cream cheese softened is crucial. Cold lumps wreck texture and filling pool off dough. Cinnamon here kicks up warmth and depth instead of vanilla extract—try them both to see what suits your taste better. Fresh lemon zest lends bright citrus pop in filling that ties to the glaze; don’t skip zest, ground lemon peel powders can substitute but flavor weakens. Blueberry pie filling is convenient but fresh blueberries tossed in sugar and a pinch of flour work too, just expect wetter dough that demands longer bake. Crescent dough easy shortcut; keep rolls tightly coiled before slicing. Dough dries fast when exposed to air, cover lightly with damp towel between batches or refrigerate briefly. For glaze, a thinner drizzle preferred for clean lines; add water carefully. Use parchment paper to avoid sticking and clean up. Don’t add too much filling; pastry bursts or leaks. Swap cinnamon out for vanilla or add nutmeg for variety. Substitutions can impact bake—watch dough color more than timing.
Method
- Heat oven to 355F. Trust the heat to build up fully before baking. A little extra warmth helps edges golden just right.
- In large bowl, blend cream cheese, sugar, ground cinnamon, and lemon zest with hand mixer. Scrape bowl sides mid-beat. Avoid overmixing or it gets runny and harder to hold shape later.
- Open one crescent dough package. Don't unroll fully—keep tightly shaped log on board or rolls dry out quickly and tear when shaped.
- Slice cylinder into 12 segments with sharp knife. Firm, clean cuts keep edges neat-looking after bake.
- Pinch or press center of each segment to flatten a shallow well. No need for perfect circle. Dough should look plump around rim.
- Arrange on parchment-lined baking tray spaced about two inches apart. Crowding causes soggy sides.
- Spoon scant teaspoon of cream cheese filling into each dough center. Don’t overload—it’ll bubble over or break dough seams.
- Add blueberry topping on cream cheese, aiming for 3+ berries each or texture looks flat, dull. More berries means juicier bite and color contrast.
- Bake 11-13 minutes until edges turn deep golden, dough no longer doughy. Watch dough color not just time. Crackling bubble sounds indicate filling heating well.
- Cool 5 minutes on pan. Warm pastries handle glaze better, prevents drip off sides.
- Mix glaze. Powdered sugar, lemon juice, water—thin enough to drizzle, thick enough to hold line.
- Drizzle evenly over cooled pastries with back of spoon or syringe bottle. Let set 10 minutes before serving.
- Open second crescent dough package and repeat from slicing step. Work fast to avoid dough drying and cracking.
- Leftover danishes reheat gently, 300F oven few minutes. Glaze softens, fresh aromas revive.
- Swap cinnamon with vanilla extract to change profile. Substitute fresh blueberries tossed in sugar for pie filling—watch liquid release and bake longer.
- If cream cheese too cold, lumps will appear. Warm to room temp or briefly soften in microwave 10 sec bursts.
- Overfill risk: too much filling and pastry bursts and leaks. Underfill and dry, no fun.
- To fix dry edges, cover unbaked logs lightly with damp cloth between batches.
- Sensing doneness: edges bronze color, center set but with spring. Filling will jiggle slightly like pudding, no raw cream cheese smell.
- Glaze variation: add splash of bourbon or almond extract for extra kick.
- These hold up best fresh same day. For next-day, refrigerate and warm slightly before serving.
- Avoid overmixing dough or it’ll toughen. Handle gently when flattening, no tearing.
- Use parchment paper to catch spill, easy cleanup. Cornmeal dust prevents sticking but unnecessary here with parchment.
- Watch closely final 2 minutes in oven - edges can quickly darken and go bitter.
- Visual cues beat timer. Oven temps vary and ingredients moisture shifts baking times. Trust nose (buttery, fruity aroma), eye (golden hue), and touch (spring back center) more than clock.
- Work in batches to keep dough fresh. Otherwise harden and ruins texture.
- Keep lemon zest finely grated for subtle bursts, not stringy bits.
- Trust the process. Cream cheese and berry combo is simple, flavor layers built with small touches—spice, zest, glaze balance sweetness.
- Pairs well with morning coffee or afternoon tea. Bite-sized makes these easy for sharing or snacking without mess.
Cooking tips
Heat oven fully before baking, 355 degrees suits this dough to brown edges to deep golden. Cream cheese beaten with sugar and cinnamon until soft, vigorous mixing avoided to prevent curdling or oil separation—scrape sides often. Don’t unroll crescent roll dough entirely; slicing log makes uniform rounds easier and faster, but work quickly—exposure dries dough edges. Flatten dough rounds gently, not paper-thin, to hold filling better and avoid tearing. Baking sheet lined with parchment for even baking and cleanup. Arrange rounds spaced well to allow dough expansion and prevent merging. Layer cream cheese filling first, then blueberry topping; firm spooning prevents spillover. Bake 11-13 minutes watching dough for color shifts; edges darken first—a sign pastry is cooked through. Remove and cool 5 minutes before glazing so glaze sticks but doesn’t melt off immediately. Lemon glaze stirred to pouring consistency allows clean drizzle. Repeat steps for second dough package as fresh dough key for shaping ease. For storage, warm up leftover danishes gently rather than microwave rapid heat to avoid soggy texture. Stepwise approach avoids dough drying. Visual and tactile cues override strict timing; golden bronze edges and slight jiggle in the cream cheese signal stopping point. Working in batches vital to preserve dough pliability and final texture.
Chef's notes
- 💡 Oven heat buildup critical; 355 degrees steady. Watch edges closely - bronze to deep gold means done, not just timer. Crispy edges give flaky crunch while center remains soft but set. If edges burn, inside not fully cooked yet. Visual cues beat clock hours.
- 💡 Keep crescent dough rolled tight pre-slicing. Exposure to air dries edges fast causing cracks. Slice fresh logs fast then shape. Damp towel loosely covers unbaked logs between rounds to keep pliable. Don’t unwrap fully before segmenting; log holds moisture better than unrolled sheet.
- 💡 Cream cheese should be soft but not runny before mixing. Overbeating breaks fat, causes curdling. Scrape bowl sides mid-beat to keep texture smooth and thick enough to hold shape in pastry pockets. Cold lumps wreck texture, pooling filling on bake or leakage risk.
- 💡 Layer fillings carefully. Spoon about scant teaspoon cream cheese then blueberry topping on same spot; overfilling causes bubbles, leaks, messy bake. Blueberries add juiciness but beware wet pie filling or fresh sugared berries - adjust baking times longer if wetter fruit used.
- 💡 Glaze consistency matters; powdered sugar, lemon juice, water mixed to drip slow but not puddle off sides. Glaze warm pastries after 5-minute cooling on pan so glaze sticks properly, not melt or run. Add splash bourbon or almond extract for subtle kick if desired.
Common questions
Why does pastry dry out quickly?
Crescent dough exposed air dries edges fast. Work quick after opening. Cover unbaked logs loosely with damp cloth or refrigerate briefly. Dough cracks if left too long before bake.
Can I use fresh blueberries?
Yes but expect wetter dough. Fresh blueberries released more juice during bake; topping can bubble over. Adjust bake time slightly longer to set filling. Toss berries in sugar and pinch of flour to bind moisture.
How to know when danish is done?
Look for deep golden edges, firm but slightly springy center. Filling jiggles like pudding, no raw smell. Crackle sounds as filling heats a sign. Visual and tactile signals better than strict timers here.
Best way to store leftovers?
Refrigerate in airtight container. Reheat gently in 300F oven few minutes to soften glaze and revive aroma. Microwave makes them soggy. Can freeze baked danishes wrapped tightly; thaw refrigerated before warming.
