Easy Blackberry Cheese Danish

When blackberries are in season, I can’t help but bake with them! It’s sort of turned into an addiction. Last summer, I started small and made huge batches of my husband’s favorite Blackberry Syrup. Then this year, I’ve been going overboard with those adorable Individual Blackberry Pies {remember those?}, the Blackberry Yogurt Muffins I just posted, and now this Easy Blackberry Cheese Danish.

I originally created the Easy Cheese Danish last December which got rave reviews and is pretty simple, in and of itself. But, once I went blackberry picking and then found a miscellaneous  can of crescent rolls in my fridge, I knew exactly what I wanted to make: The Ultimate Easy Cheese Danish 2.o!
This is the exact same recipe from December, but with blackberries stuffed inside. If you weren’t around when I came out with that recipe, here’s the low-down:

1. Take some crescent rolls and press them together to make a rectangle.
2. Fill said rectangle with cream cheese, sugar, vanilla and blackberries.
3. Cut slits down the side
4. Wrap it all up like a delicious, fat, little baby.
5. Bake that fat little baby!
6. Drizzle with icing.
7. Eat like there’s no tomorrow!

It’s killer and dare I even say better than the original?!

Ok, ok…equally as delicious.

Oh, and super easy too! The step by step photos can be found HERE if you get lost…just pretend that I put blackberries in with the cream cheese!

And don’t feel limited to just blackberries! Try any other fruit you’d like! The possibilities are endless! Keep me posted on all the wonderful creations you come up with, cause I know you all will!

Happy Wednesday!

Easy Blackberry Cheese Danish
yield: 8 servings
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Ingredients:
1 tube Pillsbury crescent rolls
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 tablespoons all purpose flour
1 cup fresh blackberries

for the icing-
1/2 cup powdered sugar
2 tablespoons heavy cream
1/8 teaspoon vanilla extract

Directions:
Preheat oven to 375 degrees. In a small bowl, combine cream cheese, sugar, flour and vanilla. Set aside.
Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet or silpat, lay the crescent roll rectangles together, lining them up width wise. Dough should be almost the entire length of a half sheet pan.Press edges together to even out edges and seal any holes. Cut 1/2 inch diagonal strips up each side of the dough. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Top with fresh blackberries. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can. Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.
Once danish has cooled, remove to serving platter. In a small bowl, mix together powdered sugar, vanilla and cream to create icing. You may need to add more cream to get the desired consistency. Drizzle icing over danish. Cut into pieces and serve.