One of my husband’s favorite treats are blueberry cream cheese danishes, he picks up a box every time we’re at the bakery shop. That’s why I decided to make this Blueberry Cream Cheese Pastry Bars.
These bars are very easy to make. No need to make pastry dough, not one of my favorite activities, you use refrigerated crescent dough for the pastry. The pastry is filled with a cream cheese mixture and blueberry pie filling, with this combination how can you go wrong?
I make these bars for dessert and also serve them for breakfast. They make a great addition to a brunch buffet too!
Blueberry Cream Cheese Pastry Bars
2 Tubes refrigerated crescent roll dough – any brand
2 Packages (8oz. each) Cream Cheese, softened
1/2 Cup Sugar
1 Large Egg
1 Tsp. Vanilla Extract
1 Can Blueberry Pie Filling
1/2 Stick Butter, melted
1/4 – 1/2 Cup Sugar
Preheat oven to 350 degrees.
Line 9″x1 3″ baking pan with parchment paper
Gently unroll one can of crescent dough and place it on the parchment paper. Pinch seams closed. Make sure you don’t have any holes. The sides of the pastry sheet can run up slightly on the pan’s sides.
Beat cream cheese and sugar together. Add egg and beat well. Mix in vanilla.
Spread cream cheese evenly on top of the pastry dough layer.[spacer height=”20px” id=”2″]
Spread Blueberry Pie Filling evenly on top of the cream cheese mixture.[spacer height=”20px” id=”2″]
Lay the second can of crescent dough over the blueberry filling. Again pinching seams and holes closed.
Brush melted butter over the top layer.
Sprinkle sugar evenly over the top.
Bake 35 – 40 minutes or until the top layer is golden brown.