Easy Blackberry and Cream Cheese Danish

A flaky, buttery croissant - braided and stuffed with cream cheese and blackberries. It's what pastry dreams are made of. It only takes a few minutes to make and even less time to eat.

This recipe took just a couple of minutes to throw together, but tastes like it came straight from a pastry shop. To say we loved it would be an understatement.
This makes a great breakfast (we love serving it on Christmas morning!), brunch, or even dessert recipe. And we love how easy it is to double or customize.

How to make our Blackberry Danish

  1. Preheat oven to 375 degrees.
  2. In a small bowl, combine cream cheese, sugar, flour and vanilla. Set aside.
  3. Open crescent roll dough and unroll, leaving crescents all together in one large rectangle. On an ungreased baking sheet, lay the crescent roll rectangle. The dough should be almost the entire length of a half sheet pan. (If you’re not using a crescent roll sheet, be sure to press edges together to even out edges and seal any holes.)
  4. 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 or blackberry pie filling (in this one, we did both and it was delicious!).
  5. 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.
  6. 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 a serving platter. And make the icing (optional) for topping.

How to make the icing

This icing just needs 3 ingredients: powdered sugar, vanilla, and cream.

In a small bowl, whisk together powdered sugar, vanilla and cream to create your icing. Depending on how thick or thin you want your icing to be, you may need to add more or less cream. Finish off your danish by drizzling the icing over top before serving.

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Want to make a handheld version?

Try our Berries ‘n Cream Puff Pastry Turnovers.

Other variations

We think the blackberries in this recipe are delicious, but you could easily make any flavor you’d like. Here are some of our favorites:

  • Apples and cinnamon
  • Cherry
  • Just the cream cheese filling with almond slices on top
  • Raspberry filling with a thin layer of Nutella added inside, too

More Pastry Recipes

If you love this danish, you’ll love these recipes, too:

Serves: 8

Easy Blackberry and Cream Cheese Danish

A flaky, buttery croissant - braided and stuffed with cream cheese and blackberries. It's what pastry dreams are made of. It only takes a few minutes to make and even less time to eat.

15 minPrep Time

20 minCook Time

35 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 (8 ounce) tube Pillsbury crescent rolls (or crescent roll sheet)
  • 1 (8 ounce) package cream cheese (softened)
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 Tablespoons all purpose flour
  • 1 cup fresh blackberries (or 1 cup blackberry pie filling)
  • Icing:
  • 1/2 cup powdered sugar
  • 2 tablespoons heavy cream
  • 1/8 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375 degrees. 
  2. In a small bowl, combine cream cheese, sugar, flour and vanilla. Set aside. 
  3. Open crescent roll dough and unroll, leaving crescents all together in one large rectangle. On an ungreased baking sheet, lay the crescent roll rectangle. The dough should be almost the entire length of a half sheet pan.  (If you're not using a crescent roll sheet, be sure to press edges together to even out edges and seal any holes.)
  4. 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 or blackberry pie filling.
  5. 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. 
  6. Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.
  7. Once danish has cooled, remove to serving platter.
  8. Icing:
  9. In a small bowl, whisk 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.

Tags

Courses
Breakfast
Brunch
Cooking
Baking
Diet
vegetarian
lacto vegetarian
pescetarian
Allergy
egg free
seafood free
treenut free
sesame free
mustard free
7.8.1.2
2133
https://www.sixsistersstuff.com/recipe/easy-blackberry-and-cream-cheese-danish/

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If you love this danish, you’ll love these easy breakfast cinnamon sticks, too:

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19 Responses to “Easy Blackberry and Cream Cheese Danish”

  1. acummings
    Made this morning and it was super easy and delish! Im going to try to freeze a few pieces and see how it goes. I had the same problem with cooking all the way through, it really needs the 15-20 minutes even thiugh it gets golden brown first. My oven is hot so I turned it down a bit for the last 5 minutes so they didn't burn.
    • Hi Lori, I understand that this can be kind of confusing. Open your dough and when you unroll it you will have two rectangles that have 4 rolls hooked together with seams. You will want to place one rectangle on the cookie sheet so that it's a horizontal rectangle (lying down). Then place the other on right above it so that they are touching. Then with your finger gently push on all the seams of each roll and where the two pieces connect so that they don't come apart during cooking. So you basically have one big seamless rectangle dough sheet (Pillsbury also makes crescent roll dough like this now which would save you this crazy step) spread out on your cookie sheet. It really will only take you one minute to do this, just sounds complicated for your first time. Then with kitchen scissors or a knife make 1/2 inch slits up both sides of the dough. About 1 inch apart. Then you add all the ingredients down the center. Then carefully starting at one end pull on piece of dough from the side and cross over the filling, then pull from the other side and cross that dough over. Just continue down with a weaving/braiding pattern. That's all there is to it. Hope this helps. Let me know if I can answer anymore questions. Cyd (mom of the Six Sisters)
  2. Christine
    Your instruction above to Lori to cut 1/2" strips "about 1 inch apart on both side" is very helpful to me. I made this and it was a very yummy mess because I did not get the braid correct. Also the ingredient list says "1 tube ...rolls". I guessed 8oz with 8 rolls. Are you leaving the size off so we can choice what we like? Or is one size better than another? Thank you

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