This puff pastry treat is decadent and rich. Filled with cream cheese and drizzles of raspberry to offset the richness, it is a dessert you will want to make again and again. You can use any type of tart berry to fill the rolls or even a jam if fresh berries are not on hand to make the filling.
1 sheet puff pastry
1/2 cup cream cheese, softened
1/2 cup icing sugar
1 tsp lemon zest
1 tsp lemon juice
1/2 cup raspberry filling
Ingredients – Raspberry Filling
1/2 cup raspberries
1 1/2 tsp honey
6 tbsp icing sugar
1 tbsp lemon juice
Preheat the oven to 400°F and line a baking sheet with a silicone mat or parchment paper. Prepare the raspberry filling first by pressing the raspberries through a sieve to retrieve all the juices. Discard the seeds. Mix the raspberry juice with the honey, icing sugar, and lemon juice to incorporate the ingredients thoroughly. If you have a squeeze bottle to store it in, it will make it easier to use. If not, store in a measuring cup. Refrigerate until you are ready to use.
Prepare the cream cheese filling by blending the cream cheese, icing sugar, lemon zest, and lemon juice until light and fluffy. Roll out the store bought dough to a 9” x 12” size (if you use pre-rolled sheets this is not necessary). Place on a sheet of plastic wrap.
Brush the cream cheese filling over the entire surface, leaving a 1” border. Using a pointed tip spoon, create a well in the cream cheese spread. Place the raspberry filling in the well. Loosely roll the dough into itself. It is not necessary to make a tight roll as the puff pastry will puff up and fill in the space while baking. Cover with the plastic wrap and refrigerate for at least 30 minutes.
Remove the roll from the refrigerator and, using a pastry cutter, cut into 1” pieces. The filling will spill out somewhat, but when baked, makes a nice crust.
Bake for 20 minutes until golden brown. Let the rolls rest on the baking sheet for 5 minutes when removed from the oven. Makes 10 rolls.