Cream Cheese Roulade Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

DRIED FRUIT AND CREAM CHEESE ROULADE



Dried Fruit and Cream Cheese Roulade image

An impressive cheese roll is easy to make when you use cream cheese, dried fruit and goat cheese. The nutty coating is a nice complement.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 2h15m

Yield 10

Number Of Ingredients 8

1 package (8 ounces) cream cheese
1 tablespoon red currant or apple jelly
1/4 cup chopped dried calimyrna figs
1/4 cup chopped dried apricots
2 ounces crumbled chèvre (goat) cheese
1/4 cup chopped walnuts
1 tablespoon chopped fresh chives
40 assorted crackers

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.

Nutrition Facts : Calories 170, Carbohydrate 14 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 160 mg

SAVOURY CHEESE ROULADE



Savoury Cheese Roulade image

A light and delicious egg dish that makes a great lunch

Provided by Angela Coleby

Categories     Lunch     Main Course

Time 30m

Number Of Ingredients 16

6 Eggs (seperated)
2 tablespoons butter, unsalted (melted)
1/3 cup Parmesan Cheese (grated)
1/3 cup Cheddar Cheese (grated)
1/3 cup Coconut flour
1/2 teaspoon baking powder
1/2 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
3 Cups Spinach
1/4 cup Feta Cheese (crumbled)
2 spring onions (finely chopped)
1/2 cup almond milk (or water)
2 tablespoons olive oil
2 tablespoons parsley, fresh (chopped)
2 tablespoons chives, fresh (chopped)

Steps:

  • Preheat the oven to 190C/375F degrees
  • Grease and line a long baking tin with parchment paper.
  • Beat the egg whites until stiff peaks form.
  • In another bowl, place the egg yolks, butter, Parmesan and Cheddar and mix well.
  • Add the baking powder, salt, pepper, garlic powder, baking powder and coconut flour. Stir until combined.
  • Add the almond milk, parsley and chives and blend into almost a dough.
  • Fold in the egg whites and gently mix until combined.
  • Pour into the baking tin, smooth evenly and bake for 12-15 minutes until golden and firm.
  • Whilst this is cooking, prepare the filling.
  • Heat the olive oil in a frying pan.
  • Add the spinach and spring onion and gently cook for 3-5 minutes until the spinach is wilted.
  • Remove from the heat and add the feta cheese. Season to taste with salt and pepper. I sometimes add a pinch of nutmeg.
  • Remove the roulade from the oven, loosen the sides of the tin gently, then turn out the roulade onto a large piece of parchment paper. This will be used for rolling.
  • Remove the parchment paper from the top of the roulade.
  • Spread the spinach filling evenly over the roulade.
  • Using the edges of the bottom parchment paper, gently yet firmly, roll the roulade from the smaller edge.
  • Slice, eat and enjoy!

Nutrition Facts : ServingSize 1 Slice, Calories 171 kcal, Carbohydrate 3.8 g, Protein 9 g, Fat 14 g, Fiber 1.3 g

CREAM CHEESE ROULADE



Cream Cheese Roulade image

Make and share this Cream Cheese Roulade recipe from Food.com.

Provided by WaterMelon

Categories     Dessert

Time 35m

Yield 10 serving(s)

Number Of Ingredients 7

3 large eggs, separated
3/4 cup flour
1/2 cup sugar
8 ounces cream cheese, softened
1/4 cup whipping cream
1/4 cup honey
1 teaspoon baking powder

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.

ROASTED CHICKEN ROULADE WITH AMERICAN TRIPLE CREAM AND GEORGIA HAM



Roasted Chicken Roulade with American Triple Cream and Georgia Ham image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

1/4 cup clover honey
1/4 cup Dijon mustard
1/4 cup whole-grain mustard
2 heaping tablespoons drained prepared horseradish
Kosher salt and freshly ground black pepper
1/4 cup canola oil, plus more for drizzling
1 clove garlic, chopped into a paste
Pinch of red chile flakes
4 ounces baby arugula
Four 6-ounce boneless, skinless chicken breasts
8 paper-thin slices country ham or prosciutto
8 ounces triple-cream cheese, such as Red Hawk
2 tablespoons unsalted butter
Micro arugula, for garnish

Steps:

  • For the mustard sauce: Whisk together the honey, Dijon mustard, whole-grain mustard and horseradish in a small bowl and season with salt and pepper. Cover and let sit to allow the flavors to meld while you make the chicken.
  • For the chicken roulade: Preheat the oven to 400 degrees F.
  • Heat 2 tablespoons of the canola oil over low heat in a large saute pan. Add the garlic and red chile flakes and cook for 30 seconds. Increase the heat, stir in the baby arugula, season with salt and pepper and cook until just wilted, about 2 minutes. Set aside.
  • Drizzle the chicken breasts with a little oil and thinly pound between 2 sheets of parchment paper or plastic wrap. Put the breasts on a flat surface skin-side down, and sprinkle the top sides with salt and pepper. Place 2 slices of the ham on each breast; spread 2 ounces of the cheese over the ham and then top with one-quarter of the arugula in the center. Roll the breasts tightly and tie with butcher's twine. Sprinkle the roulade with salt and pepper.
  • Heat a large ovenproof saute pan over high heat. Add the remaining 2 tablespoons oil and cook until it begins to shimmer. Put the rolls in the pan seam-side up and add the butter. Cook until golden brown on all sides, about 3 minutes. Transfer the pan to the oven and continue cooking until the breasts are just cooked through and the cheese has melted, 4 to 5 minutes.
  • Remove the rolls to a plate and let rest 5 minutes before slicing. Serve with the mustard sauce and topped with a bit of micro arugula.

CHEESE-STUFFED PORK ROULADE



Cheese-Stuffed Pork Roulade image

A charred tomato and onion relish is the perfect accompaniment to this grilled pork tenderloin with a broccoli and Cheddar filling.

Provided by Food Network Kitchen

Time 1h30m

Yield 6

Number Of Ingredients 10

2 tablespoons olive oil, plus more, for oiling the grill grates and brushing
2 cups broccoli florets, finely chopped (about 7 ounces)
2 cloves garlic, sliced
Kosher salt and freshly ground black pepper
2 cups shredded Cheddar (about 8 ounces)
2 pork tenderloins, trimmed (2 to 2 1/2 pounds total)
1 medium red onion, sliced into 1/2-inch-thick rounds
2 cups cherry tomatoes
1/2 cup fresh parsley leaves, chopped
2 teaspoons sherry vinegar

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.

SPINACH ROULADE WITH SUNDRIED TOMATOES



Spinach roulade with sundried tomatoes image

A stunning centrepiece that is simple to make and sure to tempt vegetarians and meat eaters alike

Provided by Sara Buenfeld

Categories     Buffet, Dinner, Lunch, Main course, Starter

Time 35m

Number Of Ingredients 7

2 x 200g bags ready-washed spinach
5 large eggs , separated
200g pots fromage frais (not the virtually fat-free one)
3 tbsp self-raising flour
150g pack Garlic & herb cream cheese or roulé
finely grated vegetarian parmesan -style cheese
10-12 sundried tomato , shredded

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

Nutrition Facts : Calories 441 calories, Fat 33 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 2.08 milligram of sodium

CAVIAR ROULADE



Caviar Roulade image

Provided by Craig Claiborne And Pierre Franey

Categories     appetizer

Time 20m

Yield Eight to 10 servings

Number Of Ingredients 4

1 basic sponge roll for roulades (see recipe)
3 ounces cream cheese at room temperature
1 cup sour cream
1/4 pound caviar

Steps:

  • Prepare the sponge roll and have it ready.
  • Combine the cream cheese and three tablespoons of the sour cream. Blend well and spread this over the sponge roll. Roll the cake like a jellyroll, folding the small end over and over to make a roll about 10 inches long.
  • Using a knife with a serrated blade, carefully slice off the bulky ends of the roll. Cut the remaining roll into neat, one-half-inch slices and top each serving with a spoonful or so of the remaining sour cream. Top each serving with a dollop of caviar. Serve lukewarm or cold.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 4 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 243 milligrams, Sugar 1 gram

BLUE CHEESE SHORTBREAD LEAVES WITH CREAM CHEESE-CHUTNEY ROULADE



Blue Cheese Shortbread Leaves with Cream Cheese-Chutney Roulade image

Categories     Onion     Appetizer     Bake     Thanksgiving     Blue Cheese     Cream Cheese     Cranberry     Walnut     Fall     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 12

Shortbread
3 1/2 ounces crumbled blue cheese (about 1/2 cup)
3 tablespoons unsalted butter, room temperature
1/2 cup all purpose flour
1/4 cup cornstarch
1/4 teaspoon coarse salt
1/8 teaspoon ground black pepper
1/3 cup walnuts, finely chopped
Roulade
1 8-ounce package chilled cream cheese
2/3 cup purchased spiced cranberry-apple chutney
1/2 cup very thinly sliced green onions

Steps:

  • For shortbread:
  • Blend blue cheese and butter in processor until creamy. Add flour, cornstarch, salt, and pepper. Using on/off turns, process until mixture resembles coarse meal. Add walnuts and process just until moist clumps form. Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrigerate until firm, about 1 hour.
  • Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Roll out dough between sheets of plastic wrap to 1/8- to 1/4-inch thickness. Remove top sheet. Using 2 1/2x1-inch leaf-shaped cookie cutter, cut out leaves. Transfer leaves to prepared baking sheets. Gather dough scraps and reroll; cut out additional leaves. Transfer to prepared baking sheets. Bake until golden brown, about 20 minutes. Transfer leaves to rack and cool. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)
  • For roulade:
  • Using rolling pin, flatten cream cheese between sheets of plastic wrap; roll into 10x8-inch rectangle. Remove top sheet of plastic wrap. Spread 1/3 cup chutney atop cream cheese rectangle, leaving 1-inch plain border. Sprinkle chutney with 2 tablespoons green onions. Using plastic as aid and starting at 1 long side, roll up cream cheese, jelly-roll style, into log. Gently press remaining green onions onto roulade. Wrap roulade tightly with plastic. Refrigerate until set, at least 2 hours and up to 2 days.
  • Place roulade on platter. Surround with shortbread leaves. Top roulade with remaining 1/3 cup chutney and serve.

SPINACH ROULADE WITH CREAM CHEESE & PEPPERS



Spinach Roulade With Cream Cheese & Peppers image

A friend of mine made these roulades for a dinner party she invited me to and they were so pretty and delicious! They may be prepared in advance and reheated. Just wrap in foil and place in a preheated 325F oven for about 15 minutes. Serves 6 as a starter and 4 as a main course. From "The Classic Vegetarian Cookbook."

Provided by Enjolinfam

Categories     Spinach

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 cups spinach leaves, fresh and young
1 tablespoon butter
4 eggs, seperated
nutmeg, freshly grated
salt
black pepper, freshly ground
4 tablespoons parmesan cheese, grated for coating
1 large red pepper, quartered
1 cup cream cheese
milk, a little

Steps:

  • Preheat the oven to 400 degrees F (200C). Line a 9x13-inch shallow-sided baking sheet with waxed paper to extend slightly up the sides.
  • Place the spinach in a pan with just the water that clings to its leaves after washing. Cook over moderate heat until tender: 7-10 minutes. Drain.
  • Put the spinach, butter, and egg yolks in a blender, and work until smooth. Transfer to a lare bowl, and season with nutmeg, salt, and pepper.
  • In a separate bowl, shisk the egg whites until they are stiff. Fold the egg whites into the spinach mixture using a metal spoon, then pour the spinach and egg-white mixture into the prepared pan, smoothing it to the edges.
  • Sprinkle 2 tbsp of the Parmesan cheese over the roulade. Bake the roulade until just firm and spongy in the center: 12-15 minutes.
  • Place a piece of waxed paper large enough for the roulade next to the oven, and sprinkle it with the remaining Parmesan. Remove the waxed paper that was used to line the pan from the top.
  • Place the pepper under a hot broiler, shiny side up, until the skin blisters and turns black. Allow to cool. Tear off the papery skin, and remove and discard the stalk and seeds. Cut into strips.
  • Beat the cream cheese with enough milk to make it spreadable, then cover the roulade with it. Arrange the red pepper over the top in widel spaced stripes, then roll up the roulade from one of the short sides.
  • Place the roulade with the seam underneath so it cannot unroll. Trim the ends, and if desired, sprinkle the top with freshly grated Parmesan.

CREAM CHEESE & STRAWBERRY ROULADE



Cream Cheese & Strawberry Roulade image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 15

1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
5 eggs, separated
1/2 cup granulated sugar
1/4 cup light brown sugar
1/3 cup buttermilk
1 tsp. vanilla
1/2 cup plus 2 Tbsp. powdered sugar, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
6 Tbsp. unsalted butter, room temperature
1/2 cup powdered sugar
2 Tbsp. dark rum
1 tsp. vanilla
1 pt. strawberries

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHOCOLATE ROULADE



Chocolate Roulade image

Freshly brewed coffee gives this dessert a subtle mocha flavor, but water can be substituted. The cake will crack slightly, but not break, as you roll it.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 7

7 ounces semisweet chocolate, chopped (about 1 cup)
1/4 cup plus 1 tablespoon brewed coffee (or water)
7 large eggs, separated
1 cup granulated sugar
Unsweetened Dutch-process cocoa powder, for dusting
1 cup heavy cream
2 tablespoons confectioners' sugar

Steps:

  • Preheat oven to 350 degrees. Line a 13-by-17-inch rimmed baking sheet with parchment paper. Melt chocolate with coffee or water in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Let cool completely. Whisk together yolks and granulated sugar with a mixer on medium speed until pale and thick, about 3 minutes. Reduce speed to low, and slowly add chocolate mixture, whisking until incorporated.
  • Whisk whites in a medium bowl until soft peaks form. Gently fold whites into chocolate mixture, using a rubber spatula, until combined, being careful not to deflate whites.
  • Spread batter evenly on lined baking sheet. Bake until cake is cooked through, about 20 minutes. Transfer sheet to a wire rack, and let cool slightly, about 10 minutes.
  • Loosen edges of cake from pan using a knife or an offset spatula. Dust top with cocoa powder, and turn out onto wire rack. Remove parchment, and let cool at least 1 hour. Beat cream and confectioners' sugar until soft peaks form. Spread evenly over top of cake, leaving a 1-inch border around the edges, and tightly roll, starting at 1 short side. Transfer to a baking sheet, and refrigerate for at least 1 hour or overnight. Lightly dust cake with cocoa powder.

RASPBERRY AND CREAM ROULADE



Raspberry and Cream Roulade image

The exquisite combination of raspberries and cream is made even more so by the addition of this light, finely textured sponge cake. The cake should be chilled before serving to ensure it holds its shape. Because the sponge is oil-based rather than butter-based, it stays soft and flexible even when cold. (Watch Claire make this cake and two others on YouTube.)

Provided by Claire Saffitz

Categories     cakes, dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 7

Confectioners' sugar, for dusting
1 Sponge Cake recipe, baked in a jelly roll pan and cooled
1/2 cup/70 grams fresh raspberries
1/3 cup/105 grams raspberry jam
1/2 cup/120 grams heavy cream, chilled
1/3 cup/80 grams mascarpone, crème fraîche or sour cream, chilled
Pinch of kosher salt

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.

ZUCCHINI & CHEESE ROULADES



Zucchini & Cheese Roulades image

My husband enjoys this recipe so much that he even helps me roll up the roulades! You can change the filling any way you like-I have used feta instead of Parmesan, or sun-dried tomatoes in the place of the olives. -April McKinney, Murfreesboro, Tennessee

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 2 dozen.

Number Of Ingredients 10

1 cup part-skim ricotta cheese
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon capers, drained
1 tablespoon chopped Greek olives
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
4 medium zucchini

Steps:

  • In a small bowl, mix the first 9 ingredients., Slice zucchini lengthwise into twenty-four 1/8-in.-thick slices. On a greased grill rack, cook zucchini in batches, covered, over medium heat. Grill until tender, 2-3 minutes on each side., Place 1 tablespoon ricotta mixture on the end of each zucchini slice. Roll up and secure each with a toothpick.

Nutrition Facts : Calories 24 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 58mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

More about "cream cheese roulade recipes"

CREAM CHEESE AND CHUTNEY ROULADE RECIPE | MYRECIPES
cream-cheese-and-chutney-roulade-recipe-myrecipes image
2011-10-17 Ingredient Checklist. 8 ounces cream cheese, chilled ; ¼ cup mango chutney, large pieces minced ; ¼ cup thinly sliced scallions ; ⅓ cup …
From myrecipes.com
5/5 (2)
Total Time 9 hrs 15 mins
Servings 8
Calories 150 per serving
  • 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.


CARROT & CREAM CHEESE ROULADE | ENGLISH RECIPES | SBS FOOD
carrot-cream-cheese-roulade-english-recipes-sbs-food image
Melt the butter in a saucepan over medium heat, then add the cumin and stir for 1 minute or until fragrant. Add the carrot and stir for 5 minutes or just until soft. …
From sbs.com.au
4/5 (1)
Servings 6
Cuisine English


SMOKED SALMON, SPRING ONION AND CREAM CHEESE ROULADE RECIPE
Roll the roulade up lengthways and twist the cling film at the ends, so it looks like a Christmas cracker. Chill in the fridge for an hour, if possible. Chill in the fridge for an hour, if possible.
From bbc.co.uk


SAVOURY CHEESE ROULADE - DIVALICIOUS RECIPES | RECIPE | ROULADE ...
Jan 25, 2019 - A savoury cheese roulade that is flavoured with fresh herbs and filled with spinach. Perfect for a spring day lunch or a summer picnic. Perfect for a spring day lunch or a …
From pinterest.com


PUMPKIN AND CREAM CHEESE ROULADE RECIPE - NEW RECIPES - 2022
2022-02-25 MethodPrep:20min ›Cook:15min ›Ready in:35min. Preheat oven to 190 C / Gas 5. Grease and flour a 23x33cm or similar sized Swiss roll tin. In a large bowl, mix together flour, sugar, bicarbonate of soda and spices.
From tt.kampod.name


HOW TO MAKE THE BEST (AND EASIEST) PUMPKIN ROLL - FAMILY SAVVY
2020-09-04 Instructions. Preheat oven to 350 degrees. Line a jelly roll pan with parchment paper and spray with cooking spray containing flour (i.e. Baker's Joy). Mix the first 7 dry ingredients in a bowl; toss to combine. Mix wet ingredients~eggs & pumpkin; add to dry ingredients. Stir until smooth and well incorporated.
From familysavvy.com


DRIED FRUIT AND CREAM CHEESE ROULADE RECIPE RECIPE
Get one of our Dried fruit and cream cheese roulade recipe recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 55% Cinnamon Roulade with Roasted Apple-Cream Cheese Filling ... Myrecipes.com The secret to making a roulade: Line your baking pan with parchment paper. Use the paper as a guide ... 45 Min; serves 10 (serving size: 1 …
From crecipe.com


HUNGARIAN RASPBERRY-CREAM ROULADE (MALNA PISKOTATEKERCS) RECIPE
2022-04-12 1 (12-ounce) can raspberry pie filling. 1 cup heavy whipping cream, whipped and refrigerated. 1 (8-ounce) package cream cheese, softened. 1/2 cup granulated sugar. 1 tablespoon pure vanilla extract. 2 to 3 pints fresh raspberries, rinsed, and air-dried. Confectioners' sugar, for garnish.
From thespruceeats.com


BEET AND CREAM CHEESE ROULADE BITES RECIPE | EAT SMARTER USA
The Beet and Cream Cheese Roulade Bites recipe out of our category Crepe! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & delicious recipes online.
From eatsmarter.com


ROULADE RECIPES: 16 SIMPLE ROULADE RECIPES FROM SAVOURY TO SWEET
2016-10-05 15. CHOCOLATE AND BLACKBERRY MERINGUE ROULADE. Use a good-quality cocoa powder for a really chocolatey flavour in this roulade recipe, and don’t worry about cracks – they give the roulade its ...
From goodhousekeeping.com


10 BEST SMOKED SALMON AND CREAM CHEESE ROULADE RECIPES
cream cheese, sourdough english muffin, fresh dill, capers, fresh lemon juice and 3 more Smoked Salmon and Spinach Clafoutis On dine chez Nanou eggs, salmon, butter, eggs, skim milk, flour, quail eggs, spinach
From yummly.com


5 TOP SWISS ROLL DESSERT ROULADE RECIPES - THE SPRUCE EATS
2019-10-02 Use Hungarian sponge cake as the base for this raspberry-whipped cream roulade. It can be made with any whole berry—raspberries, small wild strawberries, blueberries, blackberries, boysenberries, gooseberries, or anything else you can think of. Larger fruits that require cutting are not recommended because the juices will make the filling soupy.
From thespruceeats.com


ROULADE RECIPES - GREAT BRITISH CHEFS
Our collection of roulade recipes will give you all of the inspiration you'll need. Keep things classic with Steven Doherty’s Chocolate roulade recipe, or combine the iconic flavours of rhubarb and custard like Helen Jessup. Roulades make the perfect alternative to figgy pudding at Christmas, as Victoria Glass’ Bûche de Nöel and Colin ...
From greatbritishchefs.com


10 BEST SMOKED SALMON AND CREAM CHEESE ROULADE …
2022-05-06 Dutch Smoked Salmon Sandwich Recipe with Cream Cheese By Andrea Janssen. pepper, cream cheese, French baguette, arugula, pepper, salmon and 17 more.
From yummly.com


ROULADE RECIPES | BBC GOOD FOOD
Maple pear, pecan & mascarpone roulade. A star rating of 4.8 out of 5. Try the combo of pecans and maple syrup with juicy pears and a light-as-air sponge in this impressive roulade. It's great with a cuppa or served as a pudding.
From bbcgoodfood.com


CREAMY CHICKEN ROULADE WITH SPINACH AND MUSHROOMS
2020-06-03 Heat oil in a skillet over medium high heat. Add onions and mushrooms. Stir and cook for 2-3 minutes. Transfer the mixture into a bowl and let it cool at room temperature for at least 20 minutes. Prepare the chicken. Season both sides of each chicken breast with black pepper, salt and Italiano seasoning.
From aheadofthyme.com


SMOKED SALMON AND CREAM CHEESE ROULADE (KETO FRIENDLY)
2021-09-09 Salmon roulade (keto friendly) 1: First, you need to make the egg roulade. Separate the whole fresh eggs and place the egg whites into the bowl of your food processor. Whip until soft peaks form. In a small mixing bowl, mix the egg yolks, seasoning, and fresh dill. Fold the yolk mixture gently into the whipped egg whites.
From ditchthecarbs.com


BEST CREAMED SPINACH AND CHEESE ROULADE RECIPE - WHAT IS A …
2021-07-16 Let the eggs cool in pan for 30 minutes. Reduce oven temperature to 325 degrees F. Combine reserved milk mixture, spinach, Gruyère, scallions, cream, salt, and pepper in a bowl and microwave ...
From parade.com


SUMMER BERRY MERINGUE ROULADE - CHRISTINA'S CUCINA
2013-07-16 1/2 cup chopped fresh strawberries. confectioner’s sugar for dusting. Special equipment: baking or parchment paper. Line an 11″x16″ jelly roll tray (Swiss roll tin) with the baking paper, and preheat the oven to 325ºF (160ºC). Mix the cornstarch, vanilla and vinegar together in a small bowl, until smooth; set aside.
From christinascucina.com


CREAM CHEESE ROULADE - CHAMPSDIET.COM
Cream Cheese Roulade - champsdiet.com ... Categories ...
From champsdiet.com


LEMON CREAM ROULADE | DELICIOUS EVERYDAY
2012-07-02 Gradually add in half the granulated sugar and beat until soft peaks form. Add the cream cheese and beat again, gradually adding the rest of the granulated sugar. Add extract and beat until stiff peaks form. Carefully unwrap/unroll cake, allowing the most tightly rolled end to curl slightly. Frost inside with lemon cream and roll cake tightly.
From deliciouseveryday.com


SALMON, CREAM CHEESE, BABY SPINACH & CRABMEAT ROULADE
2021-02-04 Into the bowl with cool sautéed aromatics add dill, parsley, lemon zest, lemon juice, cream cheese. Garlic and onion powder, thyme, 1/2 the remaining salt and pepper, leaving the rest to season the salmon. Add panko and cognac if using and mix well. Gently fold in the lumped crabmeat. Set aside.
From foodbeyonditsnutrition.com


CINNAMON ROULADE WITH ROASTED APPLE-CREAM CHEESE FILLING
Step 2. Meanwhile, beat cream cheese, butter, 1 teaspoon vanilla, and 1/8 teaspoon salt with an electric mixer at medium speed until smooth, about 1 minute. Add 1 1/2 cups powdered sugar; beat until smooth, about 1 minute. Fold in roasted apples. Refrigerate until ready to use. Step 3.
From myrecipes.com


DRIED FRUIT AND CREAM CHEESE ROULADE - GERMAN RECIPES
The recipe Dried Fruit and Cream Cheese Roulade could satisfy your European craving in around 2 hours and 15 minutes. This recipe serves 10. One portion of this dish contains about 4g of protein, 14g of fat, and a total of 185 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up ...
From fooddiez.com


CARROT CAKE ROULADE WITH CINNAMON CREAM CHEESE FILLING
2011-09-30 Preheat oven to 350F. Lightly grease a 10.5×15.5 – inch jelly roll pan (or cookie sheet with sides at least 1/2 inch deep) with vegetable oil, line the bottom with a piece of parchment paper and lightly grease paper. Sift flour, baking soda, salt and spices together onto a sheet of parchment paper.
From bakingbites.com


CHICKEN GARLIC ROULADE - RECIPES FOOD AND COOKING
2013-08-28 Roll the chicken roulades in the flour first, then the egg and then breadcrumbs. Place on a greased cookie sheet. Refrigerate until ready to bake. Bake at 350 degrees. Just before baking spray the roulades with a little cooking spray. Bake for 20 - 25 minutes until chicken is thoroughly cooked. www.thatsmyhome.com.
From recipesfoodandcooking.com


CARROT CAKE ROULADE WITH PINEAPPLE CREAM CHEESE - RECIPE
Line the pan with parchment. Butter the parchment and sprinkle the 2 Tbs. of flour over it, shaking the pan for even coverage and knocking out the excess. Put the carrots in a 1-quart saucepan and cover with water. Bring to a simmer over medium heat and cook until tender, 20 to 30 minutes. Drain well.
From finecooking.com


SMOKED SALMON AND CREAM CHEESE ROULADE (KETO FRIENDLY)
2021-09-09 Published: Sep 9, 2021 · Modified: Aug 25, 2021 by Libby Jenkinson · This post may contain affiliate links · Baked smoked salmon roulade recipe...
From healthofood.com


BEST ROULADE RECIPES - OLIVEMAGAZINE
2020-12-16 Best roulade recipes. Published: December 16, 2020 at 8:38 pm. Make one of our impressive roulades, from light, summer options to festive treats, including Baileys and white chocolate, hazelnut yule log and chocolate with pistachio. Looking for delicate meringue roulades or indulgent chocolate roulade recipes?
From olivemagazine.com


CREAM CHEESE AND CHUTNEY ROULADE - GERMAN RECIPES
The recipe Cream Cheese and Chutney Roulade is ready in approximately 9 hours and 15 minutes and is definitely an awesome gluten free and vegetarian option for lovers of European food. One portion of this dish contains around 3g of protein, 11g of fat, and a total of 142 calories. This recipe serves 8. Head to the store and pick up scallions ...
From fooddiez.com


BEEF ROULADE CREAM SAUCE RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Beef Roulade Cream Sauce Recipe are provided here for you to discover and enjoy ... Strawberry Cream Cheese Dessert Dip Pennsylvania State Dessert South Carolina Dessert Recipes Soup Recipes. Souperior Meat Loaf Lipton Onion Soup Mix Beefy Onion Soup Mix Recipes Meatloaf Onion Soup Mix Lipton's Onion Soup Mix Meatloaf …
From recipeshappy.com


CREAMY SPINACH PORK TENDERLOIN ROULADE - RULED ME
Preheat oven to 450F. Butterly the pork tenderloin by cutting 1 or 2 strips through the meat of the pork. Put plastic wrap over pork and pound out the meat to 1/2 inch thickness using the smooth side of the meat hammer. Season with salt and pepper and pound lightly with spiked side of …
From ruled.me


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #desserts     #eggs-dairy     #cakes     #cheese     #dietary     #taste-mood     #sweet

Related Search