Description
Delight in these Blueberry Cheesecake Heaven Rolls, a perfect blend of flaky puff pastry filled with creamy cheesecake and luscious blueberry filling. Ideal for breakfast, brunch, or a sweet snack, these rolls bake to golden perfection and offer a delightful combination of tangy and sweet flavors in every bite.
Ingredients
Scale
Blueberry Filling
- 2 cups fresh or frozen blueberries
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Other Ingredients
- 2 sheets puff pastry, thawed
- 1 large egg (for egg wash)
Instructions
- Make the blueberry filling: In a saucepan over medium heat, combine blueberries, granulated sugar, lemon juice, and cornstarch. Stir constantly until the mixture thickens and becomes glossy, about 5 to 7 minutes. Remove from heat and let cool completely.
- Make the cheesecake filling: In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is smooth and creamy with no lumps.
- Prepare the pastry: On a lightly floured surface, roll out the thawed puff pastry sheets to smooth out seams and even thickness. Evenly spread the cream cheese mixture over each sheet, then top with an even layer of the cooled blueberry filling.
- Roll and slice: Carefully roll each pastry sheet into a log shape, starting from one edge. Using a sharp knife, cut each log into 1 to 1.5 inch thick slices to form individual rolls.
- Bake: Preheat your oven to 375°F (190°C). Place the rolls cut-side up on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a shiny, golden finish. Bake for 18 to 22 minutes or until the rolls are puffed up and golden brown.
- Serve: Allow the rolls to cool slightly before serving. They can be enjoyed warm for a softer texture or chilled to achieve a firmer finish. These rolls make a scrumptious treat any time of day.
Notes
- For best results, ensure cream cheese is fully softened before mixing to avoid lumps.
- You can substitute frozen blueberries if fresh are not available; just thaw and drain excess liquid before cooking.
- Use a sharp knife to cut the rolls cleanly, preventing squash or tearing of the pastry.
- Brush the rolls with egg wash carefully to achieve an even golden color on baking.
- Store leftover rolls in an airtight container in the refrigerator for up to 3 days.
- These can be reheated briefly in a microwave or oven to restore softness.
