Blueberry (Cranberry) Danish using refrig. crescent rolls

By á-47

Ingredients

• 4 oz. cream cheese
• 2 Tbsp. sugar
• 1 egg
• 1/2 tea. grated lemon peel
• 1 tea. lemon juice
• 1/2 ta. vanilla
• 1/2 cup dried blueberries or cranberries
• 1 Pillsbury Crescent refrigerated seamless dogh sheet pkg.
• 1 tea honey
• 1/2 tea. water
• Confectioners' sugar, optional

Preparation

Step 1

In a mixer, beast cream cheese and sugar until smooth. Add egg, grated lemon peel, lemon juice and vanilla; beat until well blended. Fold dried blueberries into the mixture.

Cover a cookie sheet with parchment paper. Roll out dough onto the cookie sheet. Cut the dough into 8 squares.

Spread 1-2 tablespoons of the blueberry cream cheese mixture diagonally across each square.

Using your fingers, puck up the 2 opposite corners of the square and overlap to form each Danish.

In a small bowl, mix honey and water. Brush over the top of each pastry.

Bake on the cookie sheet for 13-15 minutes, or until golden brown. Remove from the oven and place on a cooling rack for about 15 minutes.

Sift confectioners' sugar over the top of each Danish and serve.