This Easy Blueberry Danish is a deliciously simple pastry that’s perfect for breakfast or a sweet snack. Made with Pillsbury Crescent Rolls, blueberry pie filling, and a sweet glaze, it’s quick to prepare and sure to be a crowd-pleaser.
Ingredients
- 1 can (8-count) Pillsbury Crescent Rolls
- 2 cups blueberry pie filling
- 1 egg white (for egg wash)
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon heavy whipping cream
Directions
- Preheat the Oven
Preheat your oven to 375°F and line a large cookie sheet with parchment paper or a silicone baking mat. - Prepare the Dough
Unroll the crescent rolls onto the parchment paper and press the seams together to create a solid sheet. Use a knife to make 2-inch slits, 1 inch apart, on both sides of the dough. - Add the Filling
Spread the blueberry pie filling evenly down the center of the dough. Fold the dough strips over the filling, alternating sides to create a braided or mummy-style look. Brush the top with a light coat of egg white. - Bake
Place the Danish in the oven and bake for 23-28 minutes, or until golden brown. Remove from the oven and let it cool before adding the glaze. - Make the Glaze
In a small bowl, whisk together the powdered sugar, vanilla extract, and heavy whipping cream until smooth. Drizzle the glaze over the cooled Danish. - Serve and Store
Slice to serve. Store any leftovers in an airtight container in the refrigerator for up to 2 days. You can also prep the Danish the night before, store it in the refrigerator, and bake it fresh in the morning.
Prep Time: 10 minutes
Cooking Time: 28 minutes
Total Time: 38 minutes
Calories: 190 per serving
Servings: 10
Enjoy this delightful and easy-to-make Blueberry Danish with family and friends!