Easy to Make Blueberry and Cheese Danish
1 package cream cheese, softened
1/2 cup sugar
1 tablespoon lemon juice
2 cans (8 ounces each) refrigerated crescent rolls
1/2 cup powdered sugar
1 teaspoon vanilla
2 to 3 teaspoons milk
Preheat oven to 350° F.
In a small bowl beat together cream cheese, sugar and lemon juice.
Separate crescent rolls into 8 rectangles and press the perforations to seal.
Spread each rectangle with 1 heaping tablespoon of the cream cheese mixture.
Roll up each starting at the longest side.
Firmly pinch edges and ends to seal. Don’t push too hard – the filling will pop out!
On an ungreased cookie sheet, coil each roll into a circle with the seam side down. (I made mine first on a cutting board but it would make much more sense to make these on the cookie sheet instead.)
Tuck the end under.
Make an indentation in the top and fill with a teaspoon of the preserves.
Bake for 20 to 25 minutes until golden brown.
While the Danishes are baking make your glaze.
In a small bowl mix the powdered sugar and vanilla adding the milk until the glaze is of drizzling consistency.
Drizzle over freshly baked Danishes.