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Blueberry Danish – from Crescent Dough



It’s been a crazy week which does not necessarily translate to a good week.  Busy going to doctors and then just trying to keep up with everything at home.  Not to mention, had my credit card hacked – not a clue how this happened – and was contacted by Discover about charges I did not make.  Love that about Discover – they monitor my card activity, check to see if I made the purchase and if I didn’t they remove it  and  I don’t have to pay.  Anyway, waiting on a new card. Sigh.




‘Danish’ from Crescent Dough

Blueberry_DanishSaw this recipe online earlier this week and decided I had to try it . . . how to make pastries from canned crescent roll dough. They looked so good, wondered if they tasted as good as they looked. (They do!)

Their recipe used a cream cheese filling but for us thought a sugar free fruit filling and a sugar free glaze would be worth trying.   This was one of those rare times I made a trip to the store to get the crescent dough.

Also, rather than purchase a pricey jar of sugar free preserves at the store decided to make my own filling – blueberry, from last year’s berry crop – almost sugar free by using Splenda® and minimal sugar.  Also used powdered sugar made from Splenda® for glaze.  Get recipe for blueberry filling here.  (No  Get recipe for Splenda® powdered sugar here.

Might add, the pastry recipe called for 2 cans of dough . . . but, until I could see if we liked it –  tested it with one  (1) can of dough.  Recipe below will make 12 pastries.


  • 2 cans crescent dough (I used Pillsbury)
  • 1 tablespoon butter
  • 1/4 cup Splenda® (or light brown sugar)  – to brush dough
  • Fruit or cream cheese filling*
  • 1/2 cup Splenda® powdered sugar – glaze
  • Water (just enough to make powdered sugar to drizzle*; flavor is optional: use 1 teaspoon vanilla or almond)

* Thicker is better as the heat from the pastries will melt it some








  1. Remove rolls from packaging; do not unroll the dough
  2. Cut through the dough to make 6 slices – place on greased (or parchment covered) cookie sheet
  3. Use a spoon to ‘flatten’ the rolls and make an indentation in each ‘pastry’  (Tip:  butter the back of the spoon to keep it from sticking to the dough)
  4. Brush the pastry with a mixture of melted butter and Splenda® (or light brown sugar)
  5. Place filling into indentation (Use as much or as little as you like or combine fillings, i.e., cream cheese and fruit)
  6. Bake at 375 degrees for 12-14 minutes or until golden brown
  7. Drizzle glaze over pastries.


We had these for breakfast and they were really, really good.  Will definitely have them again.



Want to mention to be sure to make the indentation deep as the dough will ‘puff’ when baking and the filling could spill over.

Am thinking about cutting the dough into eight (8) rounds  rather than six (6) – less dough, more filling!   Also, may try the butter crescent next time for added flavor  . . . while brushing the dough before baking with the butter/sugar mixture adds a little sweetness to the dough –  doesn’t give a strong butter flavor.





* Cream Cheese Filling Recipe [1]


If you want to use a cream cheese filling alone or topped with fruit,  the following recipe can be made first and set aside.

In a bowl using a mixer, combine:

  • .  8-oz. package of cream cheese (softened)
  • 1  teaspoon lemon juice
  • 1/2  cup granulated sugar
  • 1  teaspoon vanilla







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