Cheese-Filled Roulade

Here is a cheese-filling variation of the chocolate roulade which I learned from Savta Rivka. Note that the dough is enough for two large roulades. I am listing the recipe as I got it from Savta; I usually make two roulades, as she used to prepare – one with chocolate filling, and one with either cheese or poppy-seed filling. If you want to make only one roulade, use only half the amount of dough.

Bon Appetit!

Ingredients:

Dough:

• 1 small package (Osem) Self-rising flour (2 1/2 cups – or 350 grams)
• 200 grams (a bit less than 1/2 lb) butter – or combination of 100 gr. salt-free margarine (BlueBand for those in Israel) and 100 gr. butter
• 1 cup sour cream
• 1/2 cup sugar
• 1 egg

Cheese Filling:

• 1 package cream cheese (200 grams or, if in the U.S., one 8 oz package).
• 1 package dry white cheese (200-250 grams) (Tuv Ta’am in Israel – or Farmers Cheese – approx 8 oz in the U.S.).
• 1 envelope vanilla sugar (or a teaspoon of vanilla extract)
• sugar to taste

Preparation:

Dough:

1. Remove butter (or butter and margarine) from refrigerator an hour or so in advance, and place it in large mixing bowl.
2. When the butter has softened a bit (DO NOT MELT IT), add the self-rising flour, 1 cup sour cream, 1/2 cup sugar, and 1 egg.
3. Mix the dough (can be done by hand) till everything is incorporated; make sure that there are no un-mixed pieces of butter visible.
4. Wrap in Plastic Wrap, or put in sandwich bag and refrigerate for a few hours.

Cheese Filling:

1. Remove cream cheese and dry white cheese from refrigerator and put in large bowl. Leave outside of refrigerator, so that it softens a bit. It is important to use cheesethat is not too moist, so it won’t run out of the dough while baking.
2. Add sugar to taste, and vanilla sugar (or vanilla extract).
3. Set aside till time to assemble the roulade.

Assembly and Baking:

1. Remove the refrigerated dough from refrigerator.
2. Prepare a sheet of baking paper (parchment paper), and sprinkle flour on it.
3. Cut the refrigerated dough in half; return the unused half to the refrigerator.
4. Place dough on floured baking paper. Sprinkle some flour on top of dough.
5. Roll out to approximately 30 cm x 17 cm (approx 12 inches x 7 inches).
6. Carefully spread the prepared cheese filling mixture on the dough, leaving about 2 cm (1 inch) rim without filling.
7. Fold ends over, and then fold the sides over (so as to contain the filling), and then roll up.
8. Make 3-4 tiny slits on top of the dough, so that the steam can escape during baking.
9. Refrigerate until you assemble the second roulade (you can make both of them with chocolate, or each one with a different filling – cheese or poppy seed).
10. Assemble the second roulade, on baking (parchment) paper, place next to the other roulade on baking tin.
11. Bake in 180 C (350 F) preheated oven, till a deep golden brown – about 35-40 minutes.
12. Remove from the oven, allow to cool.
13. When cooled, sprinkle powdered sugar through a sieve, onto the roulades.
14. Before serving, slice into slices and place on serving dish.

The recipe for Chocolate-filled Roulade is here.