Porto's Bakery Cheese Rolls are flaky puff pastry cylinders filled with sweetened cream cheese and finished with sparkling sugar. This homemade version replicates the bakery favorite using frozen puff pastry and a simple piped filling, ready in under 30 minutes.
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Preheat your oven to about 400 degrees Fahrenheit. Line the baking sheet with silpat.
Whisk the large egg and place it aside. Then take a bowl and add 1 tbsp of whisked egg, room temperature cream cheese, and granulated sugar in it. Mix them until they make a smooth mixture. Transfer the mixture to a ziplock bag.
On your working surface, sprinkle all-purpose flour and dust the surface. Then place a puff pastry sheet on the surface, and top it with the all-purpose flour. Then roll the puff pastry into 12*12 inches long strips. Then cut these strips into smaller ones of about 4*12 inches.
Create a nick in the tip of the ziplock or piping bag in which you added the cream cheese mixture. Then add this filling into the center of cut strips of puff pastry lengthwise.
From one side, fold over. Then brush with the whisked egg wash and fold the other side to seal. Then flip this assembly and trim the unbaked cheese roll diagonally.
Transfer the cheese roll onto the lined baking sheet. Repeat the same procedure with the remaining cream cheese mixture and puff pastry. Transfer the cheese rolls to the baking sheet keeping a safe distance between each one of them (about half an inch).
When you have lined all the cheese rolls on the baking sheet, brush them with the egg wash. Then sprinkle the Wilton white sparkling sugar crystals.
Bake in the preheated oven for 20-25 minutes so that they are golden brown. Take them out and set them aside to cool completely. Serve however you want. Bon Appetit!
Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Reheat in a 350°F oven for 5-7 minutes to restore crispness.
Silpat or parchment paper · Piping bag or ziplock bag
Yes. Assemble the rolls, freeze them on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 5-10 extra minutes to the 20-25 minute bake time.
Ensure your work surface is lightly floured to prevent sticking. If a small tear appears, you can pinch it closed. If the damage is extensive, use that sheet for scraps and start with a fresh one.
Frozen puff pastry is recommended for the best rise and flakiness. If using thawed sheets, keep them as cold as possible and work quickly to prevent the butter from melting.
They should be golden brown on the outside after 20-25 minutes at 400°F. The bottom should also be golden, not pale. Remove and cool completely before serving.
Yes. Use regular granulated sugar, coarse sanding sugar, or turbinado sugar. Sparkling sugar provides a shinier, more decorative finish but any sugar will work.
