Blueberry Cheesecake Rolls
Ingredients:
- 1 package puff pastry sheets (2 sheets), thawed
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 egg, beaten (for egg wash)
- 1 tablespoon cornstarch
- 2 tablespoons water
- Powdered sugar for dusting (optional)
Directions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine softened cream cheese, granulated sugar, and vanilla extract. Mix until smooth and creamy.
3. In a small saucepan, combine blueberries, cornstarch, and water. Cook over medium heat, stirring constantly until the mixture thickens and the blueberries start to burst, about 3-5 minutes. Remove from heat and cool slightly.
4. Roll out one sheet of puff pastry on a lightly floured surface. Spread half of the cream cheese mixture evenly over the pastry, leaving a small border around the edges.
5. Spoon half of the blueberry mixture over the cream cheese layer.
6. Starting from one long edge, carefully roll the pastry into a tight log.
7. Slice the log into 1-inch rolls and place them cut side up on the prepared baking sheet.
8. Repeat the process with the second sheet of puff pastry and remaining fillings.
9. Brush the tops of the rolls with the beaten egg to give them a golden finish.
10. Bake for 20-25 minutes, or until the rolls are puffed and golden brown.
11. Remove from oven and let cool slightly before dusting with powdered sugar, if desired.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 320 kcal | Servings: 8 servings
Tips:
Use room temperature cream cheese for a smoother filling and easier spreading.
Chill the rolls for 10 minutes before baking to help maintain their shape during baking.