These are so delicious and are really fun to make, especially for kids. Mine are great helpers with the assembly and rolling and I think it won’t be long before they are whipping these up on their own! They are like a cross between a croissant and a Danish but with the added benefit of taking only a fraction of the time to make.
This recipe makes 16 rolls – I have doubled it when we had guests or when I was taking them to an event, and it was easy and did not take much longer than a regular batch. These are also great for a grab and go breakfast/snack when you are running out the door.
The combination of cheesecake, blueberries, and a pastry is unbeatable, and you cannot eat just one… sorry!
8 ounces cream cheese – at room temperature
½ cup granulated sugar
1 tsp. lemon juice
2 tubes (8 ounces each) refrigerated crescent rolls
1 cup fresh blueberries
1 egg white
confectioners’ sugar, for topping
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