Easy Blueberry Danish Recipe

Name: Easy Blueberry Danish Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 8-count can Pillsbury Crescent Rolls; 2 cups blueberry pie filling; 1 egg white (for egg wash); ½ cup (57g) powdered sugar; ½ teaspoon vanilla extract (see note); 1 tablespoon heavy whipping cream (see note)

www.crazyforcrust.com

Your recipes

Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 10

Author : Dorothy Kern

blueberry blueberry danish

Ingredients

Remove All · Remove Spices · Remove Staples

1 8-count can Pillsbury Crescent Rolls2 cups blueberry pie filling1 egg white (for egg wash)½ cup (57 grams) powdered sugar½ teaspoon vanilla extract (see note)1 tablespoon heavy whipping cream (see note)

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat oven to 375°F. Line a large cookie sheet with parchment paper or a silicone baking mat.

Step 2

Unroll crescent rolls onto parchment paper and press seams together to seal.

Step 3

Use a knife to cut 2-inch slits 1-inch apart up and down both sides of the dough.

Step 4

Spread pie filling down the center of the dough. Wrap up the slit pieces of dough like a braid or mummy. Brush with just a bit of egg white.

Step 5

Bake for 23-28 minutes, or until the top is golden brown. Cool before glazing.

Step 6

To make the glaze: Whisk powdered sugar with vanilla and heavy whipping cream. Drizzle over danish.

Step 7

Slice to serve, store in an airtight container in the refrigerator for up to 2 days. May prep the entire danish the night before, store in the refrigerator and bake the next morning.