Using your sharp knife, score a line about 1 2 inch from the edge around each side of the dough to make a picture frame window. then, take a fork to make scratches around the inside of the scored line. do this on each of the six pastries. in a medium bowl, combine the cream cheese, sugar and vanilla until smooth, and there are no chunks of. This blueberry cream cheese danish is perfect for brunch or breakfast. it's quick & easy to make. the sweet blueberries balance perfectly with the rich cream cheese filling, and has a flakey crust.
Using an electric mixer, beat the cream cheese, sugar and vanilla together until smooth. set aside while you prepare the crescent rolls. open the package of crescent rolls, but do not separate or unroll them. keep them as a long cylinder or roll. using a serrated knife, slice the long cylinder into 12 equal pieces. In a different small bowl, mix the blueberry jam with the fresh blueberries and scoop out a heaping tablespoon on top of the cream cheese mixture them. gently spread again, avoiding the puff pastry edge. now, beat the egg with the water and brush the edges of the pastry with the egg wash. bake on a parchment lined baking sheet for 16 minutes. Place the squares on a parchment paper lined baking sheet. top one of the sheets with the cream cheese mixture and top with the blueberry filling. top each square with the remaining squares and seal shut. brush the tops with a little milk and sprinkle with granulated sugar. bake for approximately 15 minutes or until golden brown. Preheat oven to 375°f. line a large cookie sheet with parchment paper or a silicone baking mat. unroll crescent rolls onto parchment paper and press seams together to seal. use a knife to cut 2 inch slits 1 inch apart up and down both sides of the dough. spread pie filling down the center of the dough.
Place the squares on a parchment paper lined baking sheet. top one of the sheets with the cream cheese mixture and top with the blueberry filling. top each square with the remaining squares and seal shut. brush the tops with a little milk and sprinkle with granulated sugar. bake for approximately 15 minutes or until golden brown. Preheat oven to 375°f. line a large cookie sheet with parchment paper or a silicone baking mat. unroll crescent rolls onto parchment paper and press seams together to seal. use a knife to cut 2 inch slits 1 inch apart up and down both sides of the dough. spread pie filling down the center of the dough. Preheat the oven to 400°f. lightly grease a baking sheet with sides (jelly roll pan). remove one dough disc and roll out into a 9"x13" rectangle. make diagonal cuts down each side, leaving 3" in the center for the filling. place half the cream cheese mixture down the center of the dough. top with half the blueberries. Using a fork, mix the water and egg in a small bowl. brush the edges of each puff pastry with the egg wash. bake. bake at 400°f for 16 20 minutes or until golden and puffed up. remove from the oven and let the blueberry cream cheese danish pastries cool for about 10 minutes before adding the glaze overtop.
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