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Easy Blueberry Ricotta Danish

You won’t find an easier danish recipe!
This Easy Blueberry Ricotta Danish makes the perfect breakfast pastry by creating a simple blueberry filling with preserves and using crescent roll dough as the danish pastry dough.
(It’s also a great way to use any leftover ricotta from my Quick & Easy Lasagna.)

easy blueberry ricotta danish
  • blueberry preserves
  • Crescent roll dough
  • All-purpose flour
  • Ricotta cheese
  • Powdered sugar
  • Lemons
  • Fresh blueberries, frozen blueberries or other fresh berries
  • Cream cheese icing
Print
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easy blueberry ricotta danish

Easy Blueberry Ricotta Danish


  • Author: Regan Jones, RD
  • Total Time: 35 minutes
  • Yield: 8 servings

Description

You won’t find an easier danish recipe! This Easy Blueberry Ricotta Danish makes the perfect breakfast pastry by creating a simple blueberry filling with preserves and using crescent roll dough as the danish pastry dough.


Ingredients

  • 1/4 cup blueberry preserves or blueberry jam
  • 8 oz. crescent roll dough*
  • All-purpose flour
  • 1/3 cup ricotta cheese
  • 2 Tbsp. powdered sugar
  • 1 Tbsp. lemon zest (from 1 lemon)
  • 1/2 cup fresh blueberries, frozen blueberries or other fresh berries
  • Homemade cream cheese icing or storebought (optional)

Instructions

  1. Preheat oven to 350 degrees F. Line a rimmed baking sheet with a piece of parchment paper, and set aside. Place blueberry preserves in a microwave-safe small bowl; microwave on HIGH until warmed and very spreadable, about 15 seconds. Set aside. (Alternatively, preserves may be warmed in a small saucepan over medium heat.)
  2. Place dough onto a lightly floured work surface, unrolling dough, but not separating at seams. Press seams together to form a solid rectangle of dough. Carefully transfer dough from work surface to lined baking sheet.
  3. Stir together ricotta, sugar, and lemon zest in a medium bowl or beat with an electric mixer. Spoon ricotta mixture onto the center third of rectangle of dough, lengthwise, and spread evenly. Top ricotta filling with blueberry preserves, and spread evenly. Sprinkle blueberries evenly over preserves.
  4. Using a small sharp knife, paring knife, or pizza cutter, start at 1 end of dough, and cut outer third of dough on both sides in 1-inch wide strips. Fold strips of dough over filling, alternatively right side and left side.
  5. Bake in preheated oven until top of the dough is golden brown and filling is hot and bubbly, about 20 minutes. Remove from oven; place baking sheet on a wire rack, and let cool 5 minutes. Drizzle evenly with cream cheese icing, if desired. Store in the refrigerator in an airtight container.

Notes

*This would also taste great with puff pastry dough. Just be sure that the dough is at room temperature before you begin or else the buttery puff pastry dough will crack. You may also find it helpful to work on a floured surface.

  • Prep Time: 10 min
  • Cooling Time: 5 min
  • Cook Time: 20 min
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

If you like this Easy Blueberry Ricotta Danish, try this easy breakfast recipe:

easy overnight baked french toast cups

Easy Overnight Baked French Toast Cups

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