Dried Fruit And Cream Cheese Roulade Recipes

DRIED FRUIT AND CREAM CHEESE ROULADE

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.

ZUCCHINI & CHEESE ROULADES

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.

CREAM CHEESE ROULADE

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.

SAVORY ROULADE

Steps:

• Stir egg yolks into bechamel, one at a time to incorporate. Season with salt, pepper and nutmeg.
• Beat whites with pinch of salt and cream of tartar to soft peak stage. Fold carefully into bechamel base, until egg white is completely incorporated.
• Grease a 10-by-15-inch jellyroll pan; line with wax paper and grease the paper. Sprinkle with 1/4 cup bread crumbs. Spread roulade base evenly in prepared baking pan.
• Bake at 425 degrees for 12 to 15 minutes or until lightly browned and puffed. Cool slightly, then spread with 1/4 cup bread crumbs and invert onto the back of another baking pan. Remove wax paper and allow to cool while preparing the filling.
• Mix shallots with watercress. Mix in fish, lemon juice and mayonnaise. Spread over roulade within one inch of the border. Roll roulade in the jellyroll fashion. Lift with spatula onto serving platter.
• Refrigerate, if desired. To serve return to room temperature.

SPINACH ROULADE WITH CREAM CHEESE & PEPPERS

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.

SPINACH ROULADE WITH SUNDRIED TOMATOES

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

CREAM CHEESE FRUIT SALAD

Steps:

• Beat the cream cheese and sugar together in a large bowl. On high speed, beat in the whipped topping. Fold in the bananas, pineapple, fruit cocktail, apple, and coconut. If desired, mix in the maraschino cherries, pecans, and raisins. Pour the salad into a serving bowl, and chill 1 hour before serving.

TOMATO & BACON BRUNCH ROULADE

Steps:

• Line a 15x10x1-in. baking pan with parchment paper; grease the paper and set aside., Place the eggs, egg whites, Parmesan cheese, cream, salt and pepper in a blender; cover and process until frothy. Pour into prepared pan. Bake at 350° for 8-10 minutes or until set., Remove omelet from oven. Run a knife around edges to loosen; invert onto a kitchen towel. Gently peel off parchment paper. , Spread cream cheese over omelet to within 1 in. of edges. Sprinkle with tomatoes and bacon. Roll up, jelly-roll style, from a long side. Return to baking pan, seam side down. , Bake for 10-15 minutes or until heated through. Cut into slices with a serrated knife.