Best Cream Cheese Roulade Recipes

SPINACH ROULADE WITH CREAM CHEESE & PEPPERS

Steps:

• Preheat the oven to 400 degrees F (200C). Line a 9x13-inch shallow-sided baking sheet with waxed paper to extend slightly up the sides.
• Place the spinach in a pan with just the water that clings to its leaves after washing. Cook over moderate heat until tender: 7-10 minutes. Drain.
• Put the spinach, butter, and egg yolks in a blender, and work until smooth. Transfer to a lare bowl, and season with nutmeg, salt, and pepper.
• In a separate bowl, shisk the egg whites until they are stiff. Fold the egg whites into the spinach mixture using a metal spoon, then pour the spinach and egg-white mixture into the prepared pan, smoothing it to the edges.
• Sprinkle 2 tbsp of the Parmesan cheese over the roulade. Bake the roulade until just firm and spongy in the center: 12-15 minutes.
• Place a piece of waxed paper large enough for the roulade next to the oven, and sprinkle it with the remaining Parmesan. Remove the waxed paper that was used to line the pan from the top.
• Place the pepper under a hot broiler, shiny side up, until the skin blisters and turns black. Allow to cool. Tear off the papery skin, and remove and discard the stalk and seeds. Cut into strips.
• Beat the cream cheese with enough milk to make it spreadable, then cover the roulade with it. Arrange the red pepper over the top in widel spaced stripes, then roll up the roulade from one of the short sides.
• Place the roulade with the seam underneath so it cannot unroll. Trim the ends, and if desired, sprinkle the top with freshly grated Parmesan.

BLUE CHEESE SHORTBREAD LEAVES WITH CREAM CHEESE-CHUTNEY ROULADE

Steps:

• For shortbread:
• Blend blue cheese and butter in processor until creamy. Add flour, cornstarch, salt, and pepper. Using on/off turns, process until mixture resembles coarse meal. Add walnuts and process just until moist clumps form. Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrigerate until firm, about 1 hour.
• Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Roll out dough between sheets of plastic wrap to 1/8- to 1/4-inch thickness. Remove top sheet. Using 2 1/2x1-inch leaf-shaped cookie cutter, cut out leaves. Transfer leaves to prepared baking sheets. Gather dough scraps and reroll; cut out additional leaves. Transfer to prepared baking sheets. Bake until golden brown, about 20 minutes. Transfer leaves to rack and cool. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)
• For roulade:
• Using rolling pin, flatten cream cheese between sheets of plastic wrap; roll into 10x8-inch rectangle. Remove top sheet of plastic wrap. Spread 1/3 cup chutney atop cream cheese rectangle, leaving 1-inch plain border. Sprinkle chutney with 2 tablespoons green onions. Using plastic as aid and starting at 1 long side, roll up cream cheese, jelly-roll style, into log. Gently press remaining green onions onto roulade. Wrap roulade tightly with plastic. Refrigerate until set, at least 2 hours and up to 2 days.
• Place roulade on platter. Surround with shortbread leaves. Top roulade with remaining 1/3 cup chutney and serve.

DRIED FRUIT AND CREAM CHEESE ROULADE

Steps:

• Place cream cheese between 2 sheets of plastic wrap. Roll into 9x6-inch rectangle with rolling pin. Remove top sheet of wrap. Carefully spread jelly over cream cheese. Sprinkle with figs and apricots to within 1/2 inch of edges. Sprinkle with cheese.
• Using bottom sheet of wrap to help lift and starting at a long side, carefully roll up cheese mixture into a log. Carefully press walnuts into outside of log, rolling slightly to cover all sides. Wrap tightly in plastic wrap. Refrigerate at least 2 hours to set.
• To serve, place roulade on serving plate. Sprinkle with chives. Serve with crackers.

CREAM CHEESE ROULADE

Steps:

• Beat the cream, cream cheese and honey using a mixer until smooth, set aside.
• Mix flour and baking powder together.
• Whip egg whites with 1/4 cup sugar until stiff.
• In a separate bowl, beat eggyolks with remaining sugar until light and fluffy.
• Combine egg white and egg yolk mixtures gently, then fold in the flour mixture until smooth (try not to lose too much of volume).
• Preheat oven to about 425°F/220°C and line jelly roll pan with parchment paper.
• Spread batter flat in the pan and bake in the oven for 4-5 minutes (top heating element).
• Once the cake starts to brown slightly, remove from oven, invert on a clean kitchen towel and let it cool for about 2 minutes.
• Using towel as a guide and with the parchment paper on the inside, roll it up and let cool another 10 mins or so.
• Unroll, spread the cream cheese mixture evenly on top of the cake base, then roll up to make a log.
• Chill for 3-4 hours before serving.
• Optional: You can frost the roulade with your favorite frosting, decorate with cherries etc or just dust with powdered sugar before serving.

CREAM CHEESE & STRAWBERRY ROULADE

Steps:

• Make the Cake
• Preheat the oven to 325°F.
• Spray a 12x17-inch rimmed baking sheet with baking spray. Line baking sheet with parchment paper, then spray parchment paper with additional baking spray.
• Whisk flour, baking powder and salt in a small bowl and set aside.
• Beat egg whites in the bowl of a standing mixer on low until frothy (about 5 min.). Increase speed to high and beat until soft peaks form. With mixer running, add granulated sugar and beat until stiff peaks (2 more minutes); set aside.
• In a separate bowl, beat the egg yolks until thick and pale in color. Add brown sugar and beat until combined. Add flour mixture, buttermilk and vanilla, and beat until blended. Fold in 1/3 of the beaten egg whites. Add remaining egg whites and fold until just incorporated. Spread batter evenly into prepared pan.
• Bake at 325°F for 15 to 20 minutes or until cake is firm and springs back when lightly pressed in center. Cool in pan for 1 minute.
• Dust a clean tea towel with 1/4 cup powdered sugar, invert the cake pan onto the towel and peel off the parchment paper. Dust with 1/4 cup of the remaining powdered sugar. Starting at one short end, roll up the cake and towel together. Let cool completely (about 1 hour).
• Make the Filling
• Beat the cream cheese and butter in a medium bowl until light and fluffy (about 4 min.) Add remaining 1/2 cup powdered sugar, rum and vanilla and beat until smooth.
• Cut and slice the strawberries.
• Unroll the cake, remove tea towel and spread the filling evenly onto the cake. Arrange the strawberry slices all over the filling. Starting at one short end, roll up the cake and wrap tightly in plastic wrap, sealing both ends. Refrigerate at least 8 hours.
• Remove plastic wrap. Dust the roulade with the remaining 2 Tbsp. powdered sugar, trim and discard the end pieces. Cut the roulade into 12 slices to serve.
• Serve with fresh strawberries.