Fruit Cheese Roll Recipes

Steps:

• Place cream cheese between 2 sheets of plastic wrap. Roll into 9x6-inch rectangle with rolling pin. Remove top sheet of wrap. Carefully spread jelly over cream cheese. Sprinkle with figs and apricots to within 1/2 inch of edges. Sprinkle with cheese.
• Using bottom sheet of wrap to help lift and starting at a long side, carefully roll up cheese mixture into a log. Carefully press walnuts into outside of log, rolling slightly to cover all sides. Wrap tightly in plastic wrap. Refrigerate at least 2 hours to set.
• To serve, place roulade on serving plate. Sprinkle with chives. Serve with crackers.

Steps:

• 1. PREP DOUGH: Unroll crescent dough onto parchment paper lined baking sheet. Do not separate but pinch seams together to form a rectangle. Cut 1/2" "arms" along both sides approximately 1 1/2" inwards.
• 2. FILLING: Mix softened cream cheese with sugar and 1/4 tsp vanilla. Spread cream cheese filling down center, and then spoon a thin line of pie filling down the center of the cheese. Gently pull dough strips from each side up and over top of filling, just crossing in the middle. At the ends fold the strips upward a bit to seal ends.
• 3. BAKE: @ 375 for 15-20 minutes, or until golden and cooked through. GLAZE: Mix the powdered sugar and cream/milk and 1/4 tsp vanilla to form the glaze. Drizzle back and forth over warm danish. Cut and serve.

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, whisk the eggs until pale yellow, about 2 minutes.
• Add in the ¹¹⁄₄ cups (150 grams) sugar and whisk again until combined.
• Mix in oil, baking powder, salt, and vanilla.
• Add in flour, and fold until smooth and combined.
• Pour the batter on a parchment paper-lined baking sheet and spread evenly. Gently tap the baking sheet on the counter to release any air bubbles.
• Bake for 10-15 minutes, or until cooked through.
• Lay out a kitchen towel and sprinkle with powdered sugar.
• Once the cake is done, invert it onto the towel and lift the towel to roll the cake into a log. The towel will wrap into the cake.
• Refrigerate cake for 30 minutes.
• In a bowl, mix the cream cheese, remaining sugar, and vanilla. Set aside.
• Place the cake on the counter and unroll.
• Spread the cream cheese mixture in an even layer over the cake and top with sliced strawberries.
• Tightly roll the cake bake up, this time just using the towel as a guide.
• Top with powdered sugar.
• Slice and serve.
• Enjoy!

Steps:

• Combine fruits in a bowl, add the port wine, cover, stand 1 to 2 hours.
• Beat softened cream cheese and cheddar cheese together in electric mixer.
• Stir in orange rind and the fruit mixture; refrigerate, covered, for 1 hour.
• Roll mixture into log shape about 8 inches in length (look at the diameter to see if slices will fit on your chosen cracker).
• Roll in poppy seeds.
• Cover, refrigerate 24 hours.
• Serve with crackers.

Steps:

• Combine fruits in bowl, add port, cover and allow to stand for 1-2 hours.
• Beat softened cream cheese and cheddar together in electric mixer, stir in rind and fruit mixture.
• Refrigerate covered for 1 hour.
• Roll mixture into a log shape about 20cm in length, roll in poppy seeds, cover and refrigerated 24 hours.
• Serve with crackers.