Blueberry Cheesecake Rolls
Ingredients:
- 1 sheet puff pastry, thawed
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 tablespoon lemon zest
- 1 egg, beaten (for egg wash)
- Powdered sugar for dusting
Directions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix together the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
3. Roll out the puff pastry sheet on a lightly floured surface into a rectangle about 10x12 inches.
4. Spread the cream cheese mixture evenly over the puff pastry, leaving a small border around the edges.
5. Sprinkle the fresh blueberries and lemon zest evenly over the cream cheese layer.
6. Starting from one of the longer sides, carefully roll the puff pastry into a tight log.
7. Slice the roll into 1-inch thick pieces and place them cut side up on a baking sheet lined with parchment paper.
8. Brush the tops of the rolls with the beaten egg to give them a golden color when baked.
9. Bake for 20-25 minutes, or until the rolls are golden brown and puffed.
10. Allow to cool slightly, then dust with powdered sugar before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 320 kcal | Servings: 6 servings
Tips:
Use cold cream cheese to make spreading easier and prevent puff pastry from becoming soggy.
For extra flavor, add a sprinkle of cinnamon to the cream cheese mixture before spreading.