Easy Blueberry Cream Cheese Strudel

This easy to make strudel tastes like blueberry cheesecake! It’s like having dessert for breakfast!

Easy Blueberry Cream Cheese Strudel with Crescent Rolls

I love my job. I absolutely love it. As a matter of fact, I have no intentions of ever retiring I love it that much!

Not everything about it is rainbows and unicorns, though. Just this week I’ve been dealing with some very time consuming technical issues. But even the challenges that I unexpectedly face are way better to navigate than workplace drama!

If you don’t like drama either, than I think you’ll find this Easy Blueberry Cream Cheese Strudel just the thing you need! It’s made with just a few simple ingredients, included Pillsbury Crescent Rolls! If you like this idea, then I think you’ll like Easy Cream Cheese Strudel and Easy Apple Strudel , too!

• Easy Cream Cheese Strudel
• Easy Apple Strudel

What You’ll Need for the Strudel

1 (8 oz) tube Pillsbury Crescent Rolls

4 oz Cream Cheese, Softened

1/2 cup Powdered Sugar

1 1/2 cups Blueberry Pie Filling

1 Egg, Beaten

Sugar

And the Icing

1/2 cup Powdered Sugar

1 tbsp Milk

How to Easily Make Blueberry Cream Cheese Strudel

Preheat oven to 375 degrees.

Unroll 1 (8 oz) tube Pillsbury Crescent Rolls onto parchment paper lined baking sheet. Press the seams together and straighten edges out.

Using a pizza cutter, cut 1″ strips down both sides of the dough, leaving about 3″ of uncut dough in the center for the filling.

Beat together 4 oz softened cream cheese and 1/2 cup powdered sugar.

Spread up and down the center where the dough wasn’t cut.

Then spread 1 1/2 cups blueberry pie filling over the top of the cream cheese mixture.

Wrap sliced strips over the filling, overlapping them like a braid.

Brush outside of the dough with beaten egg. (You won’t use entire egg)

Generously sprinkle the top with sugar.

Bake for 15 minutes.

Make the icing by whisking together 1/2 cup powdered sugar with 1 tbsp milk. Drizzle over the strudel.

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