Step 1

Preheat the oven to 375 degrees. Place a Silpat on a large sheet pan.

Step 2

Beat together the cream cheese, sugar, and extract in a bowl until creamy.

Step 3

Unroll both cans of crescent rolls and separate into 8 rectangles. Press the seams together. Cut each rectangle into 2 squares, making a total of 16 squares. If you are using the sheets, cut each one into 8 squares.

Step 4

Spoon the cream cheese mixture evenly onto the center of each square and spread it out from one corner to the opposite corner.

Step 5

Top with a spoonful of blueberry pie filling. Fold one corner of dough without cream cheese on it into the center. Fold the opposite corner over the filling and press lightly into the other piece of dough.

Step 6

Sprinkle dough with turbinado sugar. Bake for 13-16 minutes or until golden brown. Let cool for 3-4 minutes on the hot pan and then place on parchment paper to cool completely.

Step 7

Cool completely, then whisk together glaze ingredients and drizzle over the top of each cooled danish. Let set.

Step 8

Store in a covered container in the refrigerator. Makes 16 danishes.