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Preheat oven to 375 degrees. Line baking sheet with parchment paper.
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In a small bowl, use hand mixer to combine cream cheese, sugar, flour and vanilla. Then set aside while you prep the crescent rolls.
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Open crescent roll dough and unroll, leaving the rectangles in tact. On the parchment paper, lay the crescent roll rectangles together (making the longest combination you can). Press edges together to seal any holes.
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Spread cream cheese filling down the center of the dough to be about 2 inches wide. Top with blueberries.
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Cut 1/2 inch diagonal strips up each side of the dough.
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Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You will have excess dough once you reach the end of the danish which you will fold in the best you can.
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Bake for 15-20 minutes until filling is set and dough is golden on top. Cool before removing from baking sheet.
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Add either melted white chocolate on top or make a powdered sugar glaze for the top.
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Once danish has cooled, remove to serving platter. 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.