Cream Cheese Roulade Recipes

Steps:

• Prepare an outdoor grill for medium-high heat, leaving 1 burner off for indirect heat (to finish the roulades). Oil the grill grates.
• Heat the oil in a large skillet over medium-high heat. Add the broccoli, garlic and 1/4 teaspoon salt and cook, stirring, until the broccoli begins to brown in spots, 3 to 4 minutes. Add 1 cup water and continue to cook until the water evaporates and the broccoli is tender, 3 to 4 minutes more. Transfer to a bowl; stir in the Cheddar and set aside.
• Butterfly the tenderloins by making a 1-inch-deep incision down the length of each without cutting all the way through. Open the tenderloins like books so they lie flat, cover with plastic wrap and pound with the flat side of a meat mallet until they're about 1/4 inch thick. Remove the plastic wrap and sprinkle with salt and pepper. Spread the broccoli mixture over the 2 tenderloins, leaving a 1-inch border around all the sides except the long one closest to you. Starting with the long side closest to you, tightly roll up each tenderloin, tucking the narrow ends inside as you roll. Tie each roulade with butcher's twine tightly (without piercing the meat) at each end and at 2-inch intervals in between. Brush with oil and sprinkle with salt and pepper.
• Grill the roulades over direct heat, turning, until the outside is well marked, about 12 minutes. Move them to indirect heat, cover and cook until a meat thermometer inserted in the center of each roulade registers 145 degrees F, about 15 minutes more. Transfer them to a cutting board to rest 10 minutes.
• Meanwhile, lay a slice of onion on a cutting board. Place the palm of 1 hand on top of the slice, and with the other hand, push a metal skewer through the slice crosswise until it comes out the other side. Repeat with the other slices, leaving an inch of skewer uncovered on each end and using as many skewers as necessary. Thread the tomatoes on skewers. Brush the onions and tomatoes with oil. Grill, turning, until the tomatoes are charred and bursting and the onion slices are tender with brown edges, 6 to 7 minutes. Remove the tomatoes and onions from the skewers and chop. Mix with the parsley, vinegar, 1 teaspoon salt and a few grinds of pepper in a medium bowl.
• Cut the strings off the roulades with scissors and slice the roulades on the bias. Serve with the relish.

Steps:

• Place a clean dish towel on a large cutting board and lightly dust all over with confectioners' sugar. Place the sponge cake on top of the towel, parchment side up; peel off and discard the parchment. Dust the cake lightly with more confectioners' sugar. Starting at one of the longer sides, loosely roll up the sponge inside the towel. Set aside the sponge while you prepare the filling. (This will "train" the sponge and make it easier to roll up after it's filled.)
• In a small bowl, mash together the fresh raspberries and raspberry jam until the berries break down; set aside.
• In a medium bowl, combine the heavy cream, mascarpone and kosher salt. Whisk vigorously by hand, or beat with a hand mixer on medium-high, until the mixture is thick and light, and holds a medium peak. Chill the bowl of whipped cream while you start to assemble the cake.
• Carefully unroll the cake so the short sides are to your right and left, and the longer sides near and away from you. Spread the raspberry mixture in a thin, even layer across the entire surface, leaving a border of about 1 inch along the longer side that's farther from you. Pull the cream from the refrigerator and dollop all across the surface of the cake. Spread it in an even layer over top of the raspberry layer, this time leaving a 1-inch border on each of the longer sides.
• Roll the cake back up, starting with the longer side closest to you and using the towel to help you (without rolling the towel into the cake). Wrap the towel around the cake, allowing it to rest on the seam. Transfer the cutting board to the refrigerator and chill until the cake has had a chance to absorb some of the raspberry juices and set, at least 1 hour.
• Remove the cutting board from the refrigerator and gently unwrap the cake. Use a serrated knife to trim off the ends of the cake, exposing a clean spiral. Use the towel and/or cutting board to transfer the cake to a serving platter. Dust with more confectioners' sugar, cut crosswise into slices with a serrated knife, and serve. The cake is best served the day it's made, but will keep, covered and chilled, for up to 3 days.

Steps:

• Make the Cake
• Preheat the oven to 325°F.
• Spray a 12x17-inch rimmed baking sheet with baking spray. Line baking sheet with parchment paper, then spray parchment paper with additional baking spray.
• Whisk flour, baking powder and salt in a small bowl and set aside.
• Beat egg whites in the bowl of a standing mixer on low until frothy (about 5 min.). Increase speed to high and beat until soft peaks form. With mixer running, add granulated sugar and beat until stiff peaks (2 more minutes); set aside.
• In a separate bowl, beat the egg yolks until thick and pale in color. Add brown sugar and beat until combined. Add flour mixture, buttermilk and vanilla, and beat until blended. Fold in 1/3 of the beaten egg whites. Add remaining egg whites and fold until just incorporated. Spread batter evenly into prepared pan.
• Bake at 325°F for 15 to 20 minutes or until cake is firm and springs back when lightly pressed in center. Cool in pan for 1 minute.
• Dust a clean tea towel with 1/4 cup powdered sugar, invert the cake pan onto the towel and peel off the parchment paper. Dust with 1/4 cup of the remaining powdered sugar. Starting at one short end, roll up the cake and towel together. Let cool completely (about 1 hour).
• Make the Filling
• Beat the cream cheese and butter in a medium bowl until light and fluffy (about 4 min.) Add remaining 1/2 cup powdered sugar, rum and vanilla and beat until smooth.
• Cut and slice the strawberries.
• Unroll the cake, remove tea towel and spread the filling evenly onto the cake. Arrange the strawberry slices all over the filling. Starting at one short end, roll up the cake and wrap tightly in plastic wrap, sealing both ends. Refrigerate at least 8 hours.
• Remove plastic wrap. Dust the roulade with the remaining 2 Tbsp. powdered sugar, trim and discard the end pieces. Cut the roulade into 12 slices to serve.
• Serve with fresh strawberries.

Steps:

• Beat the cream, cream cheese and honey using a mixer until smooth, set aside.
• Mix flour and baking powder together.
• Whip egg whites with 1/4 cup sugar until stiff.
• In a separate bowl, beat eggyolks with remaining sugar until light and fluffy.
• Combine egg white and egg yolk mixtures gently, then fold in the flour mixture until smooth (try not to lose too much of volume).
• Preheat oven to about 425°F/220°C and line jelly roll pan with parchment paper.
• Spread batter flat in the pan and bake in the oven for 4-5 minutes (top heating element).
• Once the cake starts to brown slightly, remove from oven, invert on a clean kitchen towel and let it cool for about 2 minutes.
• Using towel as a guide and with the parchment paper on the inside, roll it up and let cool another 10 mins or so.
• Unroll, spread the cream cheese mixture evenly on top of the cake base, then roll up to make a log.
• Chill for 3-4 hours before serving.
• Optional: You can frost the roulade with your favorite frosting, decorate with cherries etc or just dust with powdered sugar before serving.

Steps:

• Heat oven to 190C/fan 170C/gas 5 and line a Swiss roll tin (23 x 32cm) with baking paper. Cook the spinach in the microwave according to pack instructions (about 2 mins for each bag), then, when cool enough to handle, squeeze out as much juice as you can. Tip the spinach into a food processor and add the egg yolks, 1 tbsp fromage frais, plenty of seasoning and the flour. Blend until really finely chopped and well mixed.
• Whisk the egg whites until stiff, then fold into the spinach mixture. Spread in the tin and bake for 12-15 mins until firm to the touch. 3 Meanwhile, beat the rest of the fromage frais into the garlic & herb cream cheese until creamy. Put a sheet of baking paper on the work surface and dust with a little of the vegetarian parmesan.
• Turn the spinach mixture onto the work surface and carefully strip off the paper. Spread with the cheese mixture and scatter over the tomato. Roll up from the shortest end using the paper to guide you. Serve straight away

Steps:

• Place cream cheese between 2 sheets of plastic wrap and gently roll out to a 9-by-6 inch rectangle. Place in refrigerator for 1 hour.
• Remove top sheet of plastic and spread chutney over cheese, leaving a 1-inch border on one of the long sides. Scatter scallions on top.
• Using plastic wrap, roll up cream cheese into a log, with plain border at end. Cover tightly with plastic and chill for at least 8 hours or up to 2 days.
• Place a small skillet over medium heat to warm. Add pumpkin seeds and salt, then toast, shaking pan often, until seeds are fragrant, about 3 minutes. Immediately transfer seeds to a bowl to cool. When cool, roughly chop.
• When ready to serve, unwrap cheese and gently press chopped pumpkin seeds all over outside. Serve with crackers, if desired.