Ever really notice..a fresh blueberry is blue, but yet, when you cook them… they turn dark purple??? I’ve noticed this before. I really have, but I guess because I was photographing them I really, really noticed. Let’s just say the lens noticed. Definitely.
When I went to photograph the fresh blueberries, they were almost rustic looking. I could picture the fresh blueberries sitting in a crate on top of a worn, white, wood pallet with dark grays, and possibly burlap bows. It was fun to photograph. It was almost effortless, and almost every shot was a beautiful shot. Now… the cooked blueberries on the other hand… was a bit more challenging. Not challenging to eat. Let me make that clear. It was just a bit trickier to get the shots just right.
These Blueberry Baby Cheese Danishes are perfect with coffee. It is seriously one of my favorite morning rituals. You could easily swap out any fruit filling. I chose blueberries because I had them on hand. I first started looking for turnover recipes because I wanted to use the fresh blueberries. That’s when I came across BakingBytes.com. Lindsey posted this Easy Cream Cheese Danish recipe that I had to try. I did not have the Grands Crescent Rolls, however. I just had the regular ones. I also did not have cherry pie filling. That’s why I used blueberry. I also prefer my cream cheese filling just a tad bit sweeter, so I added more sugar.
Blueberry Baby Cheese Danishes
Blueberry Baby Cheese Danishes.
Ingredients2 cans Pilsbury Crescent Rolls
1 can Blueberry Pie Filling or Fresh Blueberry Pie Filling (recipe below)
8 oz cream cheese (room temperature)
1 tsp vanilla
1/2 cup of sugar
Blueberry Pie Filling:
2 to 1/2 cups fresh blueberries for cooking and 1/2 cup to stir in after
3 Tbsp sugar
1 1/2 Tbsp cornstarch
dash of salt
2-3 Tbsp water
1/2 Tbsp butter
zest of 1/2 a lemon or 1 tsp
Place crescent rolls into the freezer for about 30 minutes. Preheat the oven to 350. If you’re making the Fresh Blueberry Pie Filling, you can make it now and save it in a bowl until you are ready to use.
Take the sugar, cornstarch, salt and water and stir in a pot over medium heat for 1 minute. Add 2 cups of blueberries and bring to a boil. Let cook until it’s thick. (usually 1-2 minutes more) Remove from heat and add butter and lemon zest. Your consistency should be like pie filling consistency. If it’s not thick enough, add a slurry of cornstarch and water 1/2 Tbsp at a time. Let come to a boil again. Remove from heat. If it’s too thick, add a little water. Set aside and let cool.
Cream Cheese Filling:
Take your cream cheese, sugar and vanilla and beat until smooth. Taste. If you prefer it a bit sweeter, add more sugar.
Take the crescent rolls out of the can. Lay the roll on a cutting board and cut (like you would be cutting cookies off of a roll) about 1/2″ thickness. Make a well in the center of each one. (I used a thin bottle that was around 1 ” in diameter on the bottom, covered it in foil) and pushed down in the center of each one. I used my knuckle to make a defined well in the center.
Take a small spoonful of the cheesecake mixture, then a small spoonful of the blueberry mixture.
Cook for approximately 12 minutes.