Blueberry Cream Cheese Danish

I had a blueberry danish at Notre Dame this past Summer that I still dream about today.  

Does that ever happen to you when you travel?  You try a new food and have to recreate it at home.

I have been determined to recreate the recipe at home.  This danish recipe truned out so yummy.  Not quite as fancy as the pastry I had, but it was close.

You just need 5 ingredients.

1 can of crescent rolls

1 egg white for an egg wash

blueberry preserves

whipped cream cheese

zest of 1 lemon

Directions:

Press crescent rolls out onto a greased baking sheet.  Make sure they over lap.  You can make them in a line or in a circle.  Spread out whipped cream cheese, add a strip of blueberry preserves, mix together with a knife and add lemon zest on top.  Wrap the triangle side of the crescent rolls over the overlapped side.  Egg wash the top of the danish before you put it in the oven.  

Bake for 15-20 minutes or until golden brown on top.

Let cool.  Slice and serve.

Best served warm right out of the oven.

**You'll easily have enough filling to make this 2-3 times if you want to buy 2-3 cans of crescent rolls.

Swirl everything around to make sure you get a mix of cream cheese and blueberries in every bite.  I loved the blueberry preserves with the whole blueberries in it.

No one at my house appreciates cream cheese so I delivered some to Kevin's Nana.  We both loved it.

This would be perfect for any breakfast or brunch you've got planned in the new year.  And you could easily customize the blueberry preserves for any flavor you love!