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CREAM CHEESE & BLUEBERRY ROLLUP


cream cheese and blueberry rollups viv moon

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Cream Cheese & Blueberry Rollups

This easy and delicious desert is going to be a sure hit with the kids, and grownups alike. A camping style twist between French toast and a donut.

A rollup filled with cream cheese and blueberries (or sliced strawberries) and tossed in cinnamon sugar. What’s not to like.



cream cheese and blueberry rollups viv moon

 

Cream Cheese & Blueberry Rollups

Serves: 4 (2 rollups each)
Prep: 10 to 15 mins
Cook: 5 to 8 mins

This easy and delicious desert is going to be a sure hit with the kids, and grownups alike. A camping style twist between French toast and a donut.

A rollup filled with cream cheese and blueberries (or sliced strawberries) and tossed in cinnamon sugar. What’s not to like.

Ingredients
2 large eggs
2 tblspns milk
1/2 tspn vanilla essence/extract
pinch of nutmeg
1/3 cup sugar
2 tspns cinnamon
2 tblspns butter
8 slices white sandwich bread - crusts removed
approx. ½ cup (125gm) cream cheese - softened
approx. 1/2 cup fresh blueberries or sliced strawberries

Directions
In a large bowl, whisk together the eggs, milk, vanilla and nutmeg, then set aside while you prepare the rollups.
In a small container mix the sugar and cinnamon and then pour on a plate and set aside.

Now for the rollups:
Use a rolling pin or drink bottle, gently roll out each piece of bread to flatten it out evenly to make it less than 6cm or ¼” in thickness. You don’t want to break the bread apart though!!

Spread some cream cheese (as much or as little as you want) along the bottom edge of each piece of bread, then top with a row of blueberries or sliced strawberries.

Bring the bottom edge of the bread with the cream cheese/berries and roll as firmly as you can from bottom to top until the top of the bread is reached, making it into a ‘cigar’ basically.

To help seal the end of the rollup you can either spread a small amount of cream cheese, or brush with some of the beaten egg/milk mixture, along the edge.Repeat this process with all the slices of bread.
Heat a large non-stick pan (preferably) and add the butter and melt over a med/high heat.

Dip the bread rollups into the egg/milk mixture (this is where the French toast comes into it) and roll around so each rollup is coated evenly in the mixture.

Lift the rollups out and let a little of the egg/milk mixture drip off, before placing in the pan of melted butter.

Working in batches if necessary, add the bread rollups around 4 at a time, and cook until evenly golden brown. You’ll need to keep an eye on them and keep turning to make sure all sides are golden. It should take about 2 mins on each side.

Don’t have your melted butter too hot or you will not only burn the butter but the rollups along with it. However you want enough heat to give a nice golden brown finish.

Remove and place rollups in the sugar/cinnamon mixture, rolling around so all sides are well-coated.

Serve immediately and watch them disappear.

Viv’s hints: Try adding some strawberry jam, or even cream cheese and lemon curd, or use fruit cheese. You could use frozen berries, but make sure you pat them dry on some paper towel before using or they will make the bread soggy. How about nutella, or peanut butter and banana slices, caramel and banana slices, canned apple slices, etc, etc. The filling choice is really up to you.

 

Baked Apple Rollups

Use the same method above but for the ingredients use a can of pie apple. Chop it up into smaller pieces and use as your filling.

To Bake: Preheat your oven to 180ºC.
Prepare your rollups as detailed above.
Lightly grease a baking dish. You can line it with baking paper if you like to help with the cleaning after.
Place the rollups seam side down and bake 15 minutes or until browned and crispy.
Serve warm.

 

 

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