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Strawberry Cheesecake Rolls

These cheesecake rolls are made by wrapping a soft, buttery pastry dough around a sweet, creamy filling of strawberries and cream cheese, then baking until golden and flaky. The final result is a delicate, roll-shaped pastry with a tender exterior and a luscious, fruity interior, topped with glossy strawberry jam.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter cold and cubed
  • 1/4 cup ice-cold water
  • 8 oz cream cheese softened
  • 1 cup strawberries fresh, chopped
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup strawberry jam

Equipment

  • Mixing bowls
  • Rolling pin
  • Baking Sheet
  • Parchment Paper
  • Knife

Method
 

  1. Combine the flour and cold, cubed butter in a mixing bowl. Use your fingertips or a pastry cutter to blend until the mixture resembles coarse crumbs with pea-sized bits. This creates a flaky pastry dough.
  2. Add the ice-cold water gradually, mixing gently until the dough begins to come together. Avoid overmixing to keep the pastry tender. Form the dough into a flat disk, wrap in plastic, and refrigerate for at least 30 minutes to relax the gluten.
  3. Meanwhile, prepare the filling by blending the softened cream cheese, chopped strawberries, sugar, and vanilla extract in a bowl until smooth and creamy. Set aside to allow the flavors to meld.
  4. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Remove the dough from the fridge and roll it out on a lightly floured surface into a rectangle about 1/8 inch thick.
  5. Spread the prepared strawberry and cream cheese filling evenly across the dough, leaving a small border around the edges. Use a spatula to ensure an even layer.
  6. Starting from one long side, carefully roll the dough into a tight log, pinch the seam to seal, and gently transfer to the prepared baking sheet with the seam facing down.
  7. Brush the top of the roll with a little beaten egg or milk for a golden finish. Then, bake in the preheated oven for about 25 minutes, or until the exterior is golden brown and crispy.
  8. Once baked, remove the roll from the oven and let it cool slightly. Warm the strawberry jam and brush it over the top of the warm pastry for a glossy, fruity glaze.
  9. Slice the roll into portions, revealing the swirled filling inside. Serve warm or at room temperature for a decadent, flaky dessert with a luscious strawberry interior.

Notes

For best results, use fresh strawberries for filling. You can also refrigerate the assembled roll for 15 minutes before baking to help it set.