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
Preheat the oven to 375°F and line a baking sheet with parchment paper.
In a medium bowl, add cream cheese, sugar, and lemon juice. Using a handheld mixer, mix just until creamy.
Separate crescent rolls along the perforated edges. Place each triangle of dough flat on the parchment-lined pan.
Top each triangle with about a teaspoon of the cream cheese mixture. Divide blueberries evenly between each of the triangles.
Starting with the long edge, roll up the triangle. Gently press the tip of the crescent dough to seal.
Brush the tops of each roll with the egg white – This gives a beautiful shiny crust
Bake for 9-10 minutes, or until golden brown.
Let rolls cool for 5 minutes before serving.
Dust with confectioners’ sugar and enjoy!
• The cream cheese mixture can be made the night before. Then, in the morning, you just need to assemble and bake.
• The lemon juice plays a vital role by helping the mixture stay together and give it a thicker texture. You do not want to leave it out!
• Instead of fresh blueberries, you can use your choice of any fresh berry or even a combination of berries. It is important to use fresh berries for these.
• If you do not have fresh berries, you can use canned pie filling. Just put about 1 Tbsp. of blueberry (or another choice) pie filling on top of the cream cheese. Roll as you normally would but pinch and tuck the ends well, so the filling doesn’t seep out.
• A simple glaze is also a lovely finishing touch if you prefer something more than a dusting of confectioners’ sugar. Whisk until smooth – 1/3 cup powdered sugar & 2 tsp. milk. Drizzle on top of the slightly rolls.