Juicy Creamy Baked Strawberry Cheesecake Rolls

Juicy Creamy Baked Strawberry Cheesecake Rolls

These baked strawberry cheesecake rolls feature fluffy cream cheese and tart strawberries wrapped in a buttery pastry crust, baked to perfection.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 8 rolls

Course: Dessert, Snack

Cuisine: American, French

Calories: 240

Ingredients Method Notes

Ingredients

For the filling

275 g Frischkäse (cream cheese)
50 g Zucker (sugar)
1 unit Ei (egg)
1 TL Vanilleextrakt (vanilla extract)
1 EL Speisestärke (cornstarch)
100 ml Schlagsahne (heavy cream)
200 g Erdbeeren (strawberries) Chopped into small cubes

For the pastry

1 Blatt Blätterteig (puff pastry)
1 Ei zum Bestreichen (egg for brushing)
1 EL Milch (milk for brushing)
1 EL Puderzucker (powdered sugar for dusting)

Method

Preparation

Preheat your oven to 180 °C (356 °F) with top and bottom heat.
In a large bowl, mix the cream cheese, sugar, egg, vanilla extract, cornstarch, and heavy cream until you achieve a smooth and airy cream.
Rinse the strawberries, remove the green stems, and chop them into small cubes.
Place the puff pastry on a lightly floured surface and roll it out evenly with a rolling pin.
Spread the cream cheese mixture evenly over the dough, and sprinkle the strawberry cubes on top.
Roll the dough tightly from one long side, and cut the roll into pieces about 3 cm thick.

Baking

Whisk together the egg and milk in a bowl, then carefully brush each roll with this egg wash.
Arrange the rolls on a baking sheet lined with parchment paper and bake for 20–25 minutes or until golden brown and crispy.
Let the rolls cool for a bit, then dust with powdered sugar before serving.

Notes

Serve these rolls warm for the best experience. Pair them with vanilla ice cream or a drizzle of chocolate sauce for extra flavor. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months. Reheat for that fresh-baked experience.