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Blackberry and Cream Cheese Danish Recipe

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4 from 64 reviews

This Blackberry and Cream Cheese Danish is a delightful pastry combining creamy, tangy cream cheese filling with sweet blackberry pie filling, all wrapped in flaky crescent roll dough. It’s perfect for breakfast, brunch, or a sweet snack, featuring a braided design topped with a sweet vanilla glaze.

  • Total Time: 30 minutes
  • Yield: 8 servings

Ingredients

Cream Cheese Filling

  • 8 ounces cream cheese
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons all-purpose flour

Danish Base

  • 8 ounce tube Pillsbury Crescent rolls (or crescent roll sheet)

Filling

  • 21 ounces blackberry pie filling
  • 1 cup fresh blackberries

Icing

  • ½ cup powdered sugar
  • 2 tablespoons heavy cream
  • ⅛ teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 375℉ (190℃) to prepare for baking the danish.
  2. Prepare Cream Cheese Filling: In a small bowl, combine the cream cheese, sugar, vanilla extract, and flour; mix well until smooth. Set this mixture aside for later use.
  3. Prepare Dough: Open the crescent roll dough and unroll it carefully, keeping the pieces together to form one large rectangular sheet.
  4. Place Dough on Baking Sheet: Lay the crescent roll rectangle onto an ungreased baking sheet. It should be almost the entire length of a half sheet pan. If using triangles instead of a sheet, press edges together to seal any holes and create one cohesive dough sheet.
  5. Cut Dough Strips: Using a knife or pizza cutter, cut ½ inch diagonal strips up each side of the dough, creating sections for folding.
  6. Add Fillings: Carefully spread the cream cheese filling down the center of the dough to about 2-3 inches wide. Evenly top the cream cheese with blackberry pie filling and fresh blackberries. Use as much pie filling as needed to cover this section well.
  7. Braid Dough: Starting from one end, fold the ½ inch dough strips alternately over the filling from each side, creating a braided effect. If you have extra dough at the end, fold it in neatly.
  8. Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the cream cheese filling is set and the crescent roll dough is golden brown.
  9. Cool Danishes: Remove the danish from the oven and allow it to cool on the baking sheet before transferring to a serving platter.
  10. Make Icing: In a small bowl, whisk together powdered sugar, vanilla extract, and heavy cream until smooth. Adjust by adding more cream if needed for the desired drizzle consistency.
  11. Drizzle Icing: Drizzle the prepared icing over the cooled danish evenly.
  12. Serve: Cut the danish into servings and enjoy.

Notes

  • You can substitute blackberry pie filling with other fruit pie fillings or fresh fruits for variety.
  • Make sure to seal the edges of the crescent dough to prevent filling leakage during baking.
  • Allow the danish to cool completely before adding the icing to prevent it from melting.
  • For a less sweet option, reduce the sugar in the cream cheese filling slightly.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/blackberry-and-cream-cheese-danish-recipe/