Maple Roulade
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
Making this Maple Roulade has become one of my favorite ways to impress guests without spending all day in the kitchen. The whole thing comes together in just an hour, and honestly, most of that is hands off baking time. I love using cream cheese in the filling because it's packed with protein and adds such a lovely tangy richness that balances the sweet maple syrup beautifully. With simple pantry staples and a sheet of puff pastry doing the heavy lifting, this elegant rolled cake feels fancy but comes together so easily. It's the kind of dessert that looks like you spent far more effort than you actually did, which is exactly my style of cooking.
Ella x
Ingredients
- 200butter
- 250 gall-purpose flour
- 100 ggranulated sugar
- 4eggs
- 50 mlmaple syrup
- 150 gcream cheese
- 1 gsalt
- 2fresh thyme(chopped)
- 1puff pastry(thawed)
- 20 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat oven to 200°C (400°F).
Tip: Line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together flour, sugar, and salt.
Tip: Reserve for pastry.
- 3
In a large bowl, beat butter and eggs until light and fluffy.
Tip: Gradually add flour mixture and mix until combined.
- 4
Add maple syrup and mix until smooth.
Tip: Chill in the refrigerator for 10 minutes.
- 5
In a separate bowl, mix cream cheese until smooth.
Tip: Add chopped thyme and mix well.
- 6
Roll out puff pastry to a large rectangle.
Tip: Brush with butter mixture, leaving 1 inch border around edges.
- 7
Spread cream cheese mixture over pastry, leaving 1 inch border.
Tip: Roll pastry tightly and slice into 8 equal pieces.
- 8
Place rolled pieces on prepared baking sheet, seam-side down.
Tip: Brush tops with confectioners' sugar.
- 9
Bake for 25-30 minutes, or until golden brown.
Tip: Allow to cool for 5 minutes before serving.
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