I never knew making a Danish could be so easy or so tasty, turns out it can if you want to cheat. Not a huge fan of packaged food but a can of crescent rolls can do wonders. I came across this recipe via pinterest last year from Lauren’s Latest » Easy Blackberry Cheese Danish. Mr.Picky was in love with it at first sight, he loves cheesecake. Although he rarely eats dessert this was made twice that first week the recipe was discovered.
After I no longer had fresh blackberries this recipe was put in the recipe box for the year. Recently I was cleaning out the freezer and came across two bags of blackberries. I wondered if this recipe would work using frozen berries, it did. I slightly thawed the berries, but not fully I still could pick them up without them turning to mush. I have also cut the icing in half from the original because we found that much icing to be overpowering, the dish was sweet enough.
I have made this on many occasions for family gatherings for brunch, it is always a big hit. It is rather rich but saves for 3-4 days in the fridge so I can imagine anyone can eat the whole thing.
Blackberry Cream Cheese Danish:
- 1 cup blackberries (fresh or slightly thawed)
- 8 oz. cream cheese, softened
- 3 Tbs flour
- 1/2 cup sugar
- 1 tsp vanilla
- 1 Tube of crescent rolls
- 1/4 cup powdered sugar
- 1 Tbs heavy cream, half and half, or milk
- a splash of vanilla
Preheat of to 375 degrees.
Combine cream cheese, sugar, flour, and vanilla. Mix until well combined and set aside.
On an ungreased cookie sheet unroll crescents into a large rectangle. Press seams together, and slice strips about 1 1/2 to 2 inches in from each side. (See picture kind of hard to explain)
Bake 15-20 minutes. Cool before removing from pan, and drizzle with icing mixture.