Blueberry Baby Cheese Danishes

gallery July 30, 2016 2 responses
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Blueberry Baby Cheese Danishes

Ever really notice..a fresh blueberry is blue, but yet, when you cook them… they turn dark purple??? I’ve noticed this before. I really have, but I guess because I was photographing them I really, really noticed. When I went to take pics of the blueberry baby cheese danishes, the lens definitely noticed.

When I went to photograph the fresh blueberries, they were almost rustic looking. I could picture the fresh blueberries sitting in a crate on top of a worn, white, wood pallet with dark grays, and possibly burlap bows. It was fun to photograph. It was almost effortless, and almost every shot was a beautiful shot. Now… the cooked blueberries on the other hand… was a bit more challenging. Not challenging to eat. Let me make that clear. It was just a bit trickier to get the shots just right.

Coffee anyone?

These Blueberry Baby Cheese Danishes are perfect with coffee. It is seriously one of my favorite morning rituals. You could easily swap out any fruit filling. I chose blueberries because I had them on hand. I first started looking for turnover recipes because I wanted to use the fresh blueberries. That’s when I came across Lindsey posted this Easy Cream Cheese Danish recipe that I had to try.

Easy Substitutions:

I did not have the Grands Crescent Rolls and I did not have other fruit filling.  So, I made my Blueberry Baby Cheese Danishes with regular Grands Crescents and blueberry. I also prefer my cream cheese filling just a tad bit sweeter, so I added more sugar.


2 cans Pilsbury Crescent Rolls
1 can Blueberry Pie Filling or Fresh Blueberry Pie Filling (recipe below)

8 oz cream cheese (room temperature)

1 tsp vanilla

1/2 cup of sugar

Blueberry Pie Filling:

2 to 1/2 cups fresh blueberries for cooking and 1/2 cup to stir in after

3 Tbsp sugar

1 1/2 Tbsp cornstarch

dash of salt

2-3 Tbsp water

1/2 Tbsp butter

zest of 1/2 a lemon or 1 tsp


Place crescent rolls into the freezer for about 30 minutes. Preheat the oven to 350.
If you’re making the Fresh Blueberry Pie Filling, you can make it now and save it in a bowl until you are ready to use.

Pie Filling:

Take the sugar, cornstarch, salt and water and stir in a pot over medium heat for 1 minute. Add 2 cups of blueberries and bring to a boil. Let cook until it’s thick. (usually 1-2 minutes more) Remove from heat and add butter and lemon zest. Your consistency should be like pie filling consistency. If it’s not thick enough, add a slurry of cornstarch and water 1/2 Tbsp at a time. Let come to a boil again. Remove from heat. If it’s too thick, add a little water. Set aside and let cool.

Cream Cheese Filling:

Take your cream cheese, sugar and vanilla and beat until smooth. Taste. If you prefer it a bit sweeter, add more sugar.

Take the crescent rolls out of the can. Lay the roll on a cutting board and cut (like you would be cutting cookies off of a roll) about 1/2″ thickness. Make a well in the center of each one. (I used a thin bottle that was around 1 ” in diameter on the bottom, and I also covered it in foil) and pushed down in the center of each one. I used my knuckle to make a defined well in the center.

Take a small spoonful of the cheesecake mixture, then a small spoonful of the blueberry mixture.

Cook for approximately 12 minutes.

Finally, to really seal the deal…. to really bring out the creamy cheese flavor and the succulent blueberry filling… one must have it with a cup of coffee. TRUST ME. Just do it! It is so delicious together!

Blueberry Baby Cheese Danishes

Blueberry Baby Cheese Danishes






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2 responses

  • They look delicious! Glad you tried them out!

  • Foodiemarvel

    Loved them! I think I will try the Grands type next time though and try strawberry. They were gone before the morning in my house ~ but next time I’ll save one for coffee the next morning!

  • Please tell me what you think!

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