Strawberries and cream cheese meld perfectly rolled up in puff pastry.
|1/2||(397 g) Package Tenderflake® Puff Pastry, defrosted overnight in refrigerator|
|1/4 cup||(60 mL) Cream cheese, softened|
|1/3||(80 mL) Strawberry jam|
ROLL out puff pastry on a lightly floured work surface to form a 9” X 12” (23 X 30 cm) rectangle. Transfer to a parchment lined baking sheet.
SPREAD pastry with cream cheese leaving a 1” (2.5 cm) strip on one of the longer edges. Spread jam over cream cheese. Lightly brush the bare edge with egg.
STARTING at the cheese and jam long edge roll the pastry into a log, as tight as possible. Roll log tightly in parchment paper and refrigerate for 10-15 minutes.
PREHEAT oven to 400˚F (200˚C).
CUT roll crosswise into 1/4” (1 cm) rounds. Place on a parchment lined baking sheet and bake in preheated oven for 15 minutes or until golden brown. Dust with icing sugar just before serving.
Use a thick strawberry jam for best results.
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