Cheesecake Bow Rolls

Ingredients

• 1 package (8 oz) cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 sheet puff pastry, thawed
• 1 egg (for egg wash)
• Powdered sugar (for dusting, optional)

Instructions

1. Prepare the cheesecake filling:
   In a bowl, beat the softened cream cheese, sugar, and vanilla extract together until smooth and creamy. Set aside.
2. Prepare the puff pastry:
   On a lightly floured surface, unfold the thawed puff pastry sheet. Cut into 6 equal rectangles.
3. Assemble the bow rolls:
   Spread a tablespoon of the cheesecake filling in the center of each rectangle.
   Fold each rectangle in half lengthwise to cover the filling. Pinch the edges gently to seal.
   Using a sharp knife, make two cuts lengthwise on each side of the roll, leaving the center sealed with filling.
   Twist each cut strip away from the center to form a bow shape.
4. Apply egg wash:
   Beat the egg and brush it lightly over each bow roll to give them a golden finish when baked.
5. Bake:
   Preheat oven to 375°F (190°C). Place the bow rolls on a parchment-lined baking sheet.
   Bake for 15-20 minutes or until puff pastry is golden and crisp.
6. Finish and serve:
   Let the rolls cool slightly, then dust with powdered sugar if desired. Serve warm or at room temperature.

Would you like me to add a variation, or help with a filling alternative? Or maybe a photo or illustration?