Easy Blueberry Creamy Rolls: Quick Homemade Dessert

Name: Easy Blueberry Creamy Rolls: Quick Homemade Dessert
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Cuisine: Dessert
Ingredients: 2 sheets Puff Pastry Sheets (thawed); 1 cup Fresh Blueberries (plus extra for garnish); 8 oz Cream Cheese (softened); 1/2 cup Powdered Sugar (plus extra for dusting); 1 teaspoon Vanilla Extract; 1/2 cup Heavy Cream (cold, for whipping); 1 Large Egg (beaten, for egg wash)

Learn to make delightful homemade Blueberry Creamy Rolls with this easy recipe. Perfect for a quick sweet treat or a refreshing summer dessert, these creamy rolls are simple to prepare and incredibly satisfying.

#Dessert

#Blueberry

#Creamy

#Rolls

#Sweet

#Homemade

#Easy Recipe

#Summer Treat

#Quick

Delicious Blueberry Creamy Rolls

Recipe Information

20m

Prep Time

20m

Cook Time

40m

Total Time

Servings

Easy

Dessert

English

Nutrition (per serving)

350

Calories

Protein

40g

Carbs

20g

Fat

Freshly Baked Rolls with Cream

Ingredients

Puff Pastry Sheets
(thawed)
2 sheets
Fresh Blueberries
(plus extra for garnish)
1 cup

Cream Cheese
(softened)
8 oz
Powdered Sugar
(plus extra for dusting)
1 cup
Vanilla Extract
1 teaspoon
Heavy Cream
(cold, for whipping)
1 cup
Large Egg
(beaten, for egg wash)
1

Servings: 8

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Creamy Filling Inside

Instructions

0/5 completed

1
In a bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth. In a separate bowl, whip cold heavy cream until soft peaks form. Gently fold whipped cream into the cream cheese mixture.
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5m
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In a bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth. In a separate bowl, whip cold heavy cream until soft peaks form. Gently fold whipped cream into the cream cheese mixture.
5m
Ensure cream cheese is at room temperature for a smooth filling.
2
Preheat oven to 375°F (190°C). Lightly flour a work surface and roll out puff pastry sheets slightly. Cut each sheet into 1-inch (2.5 cm) wide strips.
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3m
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Preheat oven to 375°F (190°C). Lightly flour a work surface and roll out puff pastry sheets slightly. Cut each sheet into 1-inch (2.5 cm) wide strips.
3m
Work quickly with puff pastry to keep it cold and flaky.

3
Wrap each pastry strip around a cream roll mold, overlapping slightly to ensure full coverage. Brush each roll with beaten egg for a golden finish.
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5m
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Wrap each pastry strip around a cream roll mold, overlapping slightly to ensure full coverage. Brush each roll with beaten egg for a golden finish.
5m
If you don't have cream roll molds, you can form foil cones.
4
Place rolls on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until golden brown and puffed. Let cool completely on a wire rack before removing from molds.
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20m
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Place rolls on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until golden brown and puffed. Let cool completely on a wire rack before removing from molds.
20m
Ensure rolls are completely cool before filling to prevent the cream from melting.
5
Once pastry shells are cooled, carefully remove them from the molds. Pipe the cream filling into each roll. Add a few fresh blueberries inside and garnish with a dusting of powdered sugar and more blueberries.
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7m
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Once pastry shells are cooled, carefully remove them from the molds. Pipe the cream filling into each roll. Add a few fresh blueberries inside and garnish with a dusting of powdered sugar and more blueberries.
7m
For best results, chill the filled rolls for at least 30 minutes before serving.