INGREDIENTS
For the Rolls:
- 1 sheet puff pastry (thawed)
- ½ cup strawberry preserves or jam
- 1 cup fresh strawberries, diced
- 1 egg (for egg wash)
- 1 tbsp water
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
For the Crumble Topping (Optional but recommended):
- ¼ cup flour
- ¼ cup sugar
- 2 tbsp butter, cold and cubed
- 1 tbsp freeze-dried strawberries (crushed) (optional for strawberry crunch topping)
INSTRUCTIONS
- Preheat Oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. - Prepare Cheesecake Filling:
In a bowl, mix softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. - Roll Out Pastry:
Lightly flour your surface and roll out the puff pastry into a 12×9 inch rectangle. Spread the cheesecake mixture evenly over the surface, leaving a slight border around the edges. - Add Strawberries:
Spoon strawberry jam over the cheesecake layer, then scatter the diced strawberries on top. - Roll and Slice:
Carefully roll the puff pastry into a log starting from the longer side. Slice into about 6 equal pieces. - Prepare Egg Wash:
Beat the egg with 1 tablespoon of water and brush it over each roll to help them brown nicely. - Make Crumble Topping (Optional):
In a bowl, combine flour, sugar, butter, and crushed freeze-dried strawberries. Mix with fingers until crumbly. Sprinkle over the rolls. - Bake:
Place rolls on the baking sheet and bake for 20–25 minutes or until golden and puffed. - Cool and Serve:
Let them cool slightly. You can drizzle with extra melted jam, powdered sugar glaze, or serve warm as-is.
Let me know if you’d like a glaze recipe or no-bake version!