Strawberry and Cream Rolls

Preheat the oven to 350°F. Line two large baking sheets with Reynolds Kitchens^® Parchment Paper with Stay Flat Dispensing.

Place the softened cream cheese into a medium-sized mixing bowl. Use a mixer to beat the cheese for a few minutes until it’s creamy.

Next, add the powdered sugar, vanilla extract, and sea salt. Mix for a few minutes until the filling is creamy.

Unwrap and unroll one sheet of thawed puff pastry dough on a lightly floured work surface. Gently roll the dough into a slightly larger rectangle/square, making the dough thinner.

Spread the prepared cheese filling to the edges of the dough using an off-set spatula. Then, spread the strawberry jam over the top of the cream cheese filling.

Unwrap and unroll the second sheet of dough. Roll it out so it’s the same size as the first, then carefully place it over the fillings.

Use a sharp knife to cut the dough into 1-inch strips vertically. Carefully lift, roll and shape the dough into a bun. Place the buns onto the lined baking sheets; use the SmartGrid lines to space them evenly.

Beat the egg in a small ramekin using a fork, then use a pastry brush to apply egg wash to pastries.

Bake the pastries at 350°F for about 25 minutes, until the pastries are golden brown. Place a sheet of Reynolds Wrap^® Non-Stick Foil over the top of the pastries to tent them and continue to bake for an additional 25 minutes. 

Tenting the pastries with foil will allow the dough to bake all the way through without the pastries burning on the outside.

Remove the pastries from the oven and transfer onto a wire rack to cool completely. Enjoy!