Porto's Cheese Rolls are cream cheese-filled puff pastry strips folded into thirds and finished with a glaze or powdered sugar topping. These elegant pastries combine a crispy, buttery exterior with a smooth, sweet filling for an impressive homemade dessert.
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Roll your prepared puff pastry out onto a lightly floured surface. It should be approximately 12” x 12”. Cut lengthwise into three sections so that your pastries will be approximately 4” x 12”.
Whisk your cream cheese on high speed until it is creamy and smooth. Add eggs, vanilla, powdered sugar, and all-purpose flour. Stir until combined, and no lumps remain. Transfer your cream cheese mixture into a piping bag or a plastic bag and cut the corner out of the plastic bag.
In a small mixing bowl add one egg white mixed together with about 2 tablespoons of water. Whisk well.
Taking your piping bag that has been filled with your cream cheese mixture, pipe a thick line down the center of the first prepared puff pastry. When your line of cream cheese is finished begin folding in thirds taking one side of your puff pastry and folding it on top of your cream cheese. Brush the top of your first fold with egg wash, as well as the remaining third that you have still to fold. Once brushed with egg, fold your remaining third on top of the already folded and cream cheese line. Each pastry roll should be cut into four slices diagonally. Place each section of pastry onto a lightly greased cookie sheet. Bake at 400° for 15 to 25 minutes. Because each oven is different, be sure to set the timer for less time and check it every five minutes afterward to see when it is done.
Once your rolls are slightly cooled, you can add a bit of melted butter on top, or powdered sugar sprinkled on top. Or you can create a glaze by combining powdered sugar and a bit of milk, stir until it’s mixed, then add more powdered sugar or milk depending on how thick or thin you desire the glaze to be. Serve and enjoy!
Store cooled rolls in an airtight container at room temperature for 1–2 days, or refrigerate up to 4 days. Reheat gently in a 300°F oven for 5–10 minutes to crisp the pastry.
piping bag (or plastic bag with corner cut out) · pastry brush (for egg wash)
Yes. Assemble the rolls and refrigerate or freeze before baking. Bake from chilled or frozen state, adding a few extra minutes if frozen.
The recipe offers three options: melted butter, powdered sugar, or a glaze made from powdered sugar and milk. The glaze is most authentic to the original.
Yes, thawed puff pastry works perfectly. Let it come to room temperature for easier rolling and shaping.
Ensure your egg wash seal is complete between folds, and don't overfill the piping line. The folds should fully encase the filling.
Bake until the pastry is golden brown on top. Allow them to cool slightly before adding toppings so glaze or sugar adheres properly.
