Equipment Needed
- Medium mixing bowl
- Hand mixer or sturdy whisk
- Rubber spatula
- Rolling pin (optional, but helpful)
- Baking sheet
- Parchment paper or a silicone baking mat
- Small bowl for butter and egg wash
- Pastry brush
Step-by-Step Instructions
First, let’s set the stage. Preheat your oven to 375°F (190°C) and line your baking sheet with parchment paper. Unroll the crescent dough on a lightly floured surface. If your dough comes in triangles, I like to press the perforated seams together to form two large rectangles. If it’s a seamless sheet, even better! Just roll it out slightly to thin it a bit. This creates a sturdier base for our filling and makes rolling much cleaner. I learned this the hard way when my first test batch leaked filling from every seam—this simple step is a game-changer.
Now, for the heart of the recipe: the filling. In your bowl, beat the softened cream cheese, granulated sugar, egg yolk, and vanilla extract together until it’s completely smooth and silky. No lumps allowed! I use my hand mixer for about 90 seconds. Then, gently fold in the blueberry jam. You’ll get this gorgeous, lightly marbled purple-and-white mixture. Spread this evenly over your crescent dough rectangles, leaving a tiny border around the edges. Sprinkle the fresh or frozen blueberries evenly over the cream cheese layer. I press them in just slightly so they don’t go rolling everywhere.
Here comes the fun, slightly messy part: the roll. Carefully lift one long edge of the dough and begin rolling it tightly into a log, like a cinnamon roll. Don’t worry if a few blueberries escape; just tuck them back in. Once you have two logs, use a sharp knife to slice each into 8 even rolls. I find a gentle sawing motion works best to keep the shape. Transfer them to your prepared baking sheet, giving them a little room to puff up. Brush the tops generously with melted butter and sprinkle with that coarse sugar. It adds the most delightful crunch.
Into the oven they go! Bake for 12-15 minutes, but here’s my crucial timing tip: start watching at the 10-minute mark. You’re looking for a deep, golden-brown pastry and filling that’s just starting to bubble at the edges. Ovens vary wildly, and mine tends to run hot—my first perfect batch was at 13 minutes exactly. Let them cool on the pan for at least 10 minutes. They will be molten lava inside if you bite in too soon (speaking from a slightly burnt-tongue experience). This resting time lets the filling set perfectly.(See the next page below to continue…)