I have had some cream cheese in my fridge for a few weeks. I always try to keep some on hand – just in case I have a hankering for some cheesecake. You never know when a craving will hit 😛
These Strawberry Cream Cheese Scrolls are a variation on a scone dough, so they’re quite easy to make in the food processor. The cream cheese keeps them moist once baked, so they’re perfect for afternoon tea.
Strawberry Cream Cheese Scrolls Recipe
- 2 1/4 cups Self Raising Flour
- 2 Tbsp Caster Sugar
- Pinch of Salt
- 30 grams Butter, chilled and chopped
- 250ml Milk
- 125 grams Cream Cheese, softened
- Grated rind of 1 Lemon
- 200 grams Fresh Strawberries, chopped
- 1/3 cup Strawberry Jam
- 1 Tbsp Water
Method (5 steps)
- Preheat the oven to 200 degrees Celsius / 390 degree Fahrenheit. Line a baking tray with baking paper.
- In the bowl of a food processor add the flour, salt, caster sugar and butter. Process for a minute or until the mixture resembles breadcrumbs. Add the milk and pulse until just combined.
- Turn the dough out onto a floured bench and knead lightly until smooth. (You may need to add more flour if the dough is sticky).
- Combine the softened cream cheese with the lemon rind. On a floured surface, roll the dough out into a 30cm x 45cm rectangle using a rolling pin. Spread over the cream cheese before scattering over the chopped strawberries.
- Roll up the dough from the long side to enclose the strawberries. Cut into 2cm slices and place these cut side up on the baking tray. Bake for 15 minutes or until golden brown. Brush with glaze while still warm.
Combine jam and water in a small saucepan and stir over medium heat until smooth.