Here is a pastry recipe for all you cheesecake and chocolate chip lovers! Below are some helpful tips!
When you first get your puff pastry, you want to make sure it has thawed and is pliable enough to be rolled out. Trying to roll out stiff pastry can cause the dough to break. I made my own puff pastry for this recipe and it was so much work! I added store bought pastry for this recipe. It is just the same as homemade. Just do not forget to thaw it!
While your pastry is thawing, make your cream cheese filling! Make sure your cream cheese has had some time to soften. I usually leave it out for about an hour before starting the recipe. Use a hand mixture to combine powdered sugar and cream cheese to get a smooth texture. Set aside at room temperature and do not place it in the fridge.
Roll out your pastry until it is about 1/4 of an inch thick. Cut your pastry into about 5 x 5 inch squares. If you want them to be smaller, I suggest cutting the the pastries into small squares. Just make sure they are squares and not rectangles. This will help keep the rolls keep their symmetrical and flat bottom structure when rolled. Once you have your pastry cut, you can begin adding the cream cheese filling.
Take the square and turn it 90 degrees. You should have a diamond shape in front of you. Add the cream cheese filling from 1/2 of an inch from the top corner down the middle to 1/2 an inch from the bottom corner. I used a piping bag to add my cream cheese filling because its cleaner and helps keep the fillings consistent. I probably added about 1 1/2 of a tablespoon of filling for each pastry roll. You can use a spoon if you’d like. After, add the chocolate chips or any additional fillings you want. Just make sure not to over fill the pastries because they will puff up!
Once you added your fillings, take one corner of the dough and place it over the filling. Next take the other corner and wrap the dough to the other side. Make sure to press your corners down so they don’t puff up while baking. Also make sure to not stretch the dough. You should be able to wrap the dough if you didn’t over fill your pastry. After wrapping all your pastries, bake them and watch the puff!
This is a great recipe to make if you are wanting to make finger desserts or a special occasion or a holiday. They really are not hard to make if you are using store bought puff pastry. If you would like to make your own puff pastry dough, I recommend checking out Emma Christensen recipe.
Let me know how your Cream Cheese and Chocolate Chip Pastry Rolls come out!
Cream Cheese & Chocolate Chip Pastry Rolls
These rolls are a perfect spin off of cheesecake that would compliment any special occasion or holiday!
- 1 lb puff pastry, thawed
- 8 oz full-fat cream cheese, softened
- 2/3 cup powdered sugar
- 1/2 cup semi-sweet chocolate chips
- 1 egg
- 1 tbsp water
- Preheat oven to 425F.
- In a medium bowl, add cream cheese and powdered sugar. Combine well with hand held mixture. Set aside.
- Roll out thawed puff pastry until it is 1/4 of an inch thick.
- Using a ruler, cut 5 x 5 inch squares from the puff pastry dough.
- To add cream cheese filling, take square and rotate it 90 degrees to where it becomes a diamond shape in front of you.
- Add about 1-1 1/2 tablespoons of cream cheese filling to puff pastry dough down the middle of the diamond. Keep the filling 1/2 of an inch from the top and bottom edge corners.
- Add chocolate chips to cheese filling.
- Take the left corner of and gently press it down to the right side. It should wrap over the filling but still lay flat.
- Take the right corner and wrap it to the left side of the pastry that is now rolled. The pastry should still be laying flat with pointed corners at the top and bottom of the pastry.
- Repeat steps 5-9 to fill ans wrap all the pastries.
- In a small bowl, combine egg and water to form an egg wash.
- Brush egg wash on raw pastries.
- Place them to bake in the oven for 13-15 minutes.
Let them cool and enjoy!