Blackberry Cheesecake filled Rolls

Comment - These rolls turned out great. The flavor reminded me of a berry pie at first, but a little more creamy. The filling has a liquid constancy right out of the oven, but it firms up a little after cooling down. To make the rolls, I filled dough with a vanilla cheesecake mixture & sweetened blackberries. The dough is fairly easy to make. You mix the ingredients together, knead it for 8 minutes, separate it into medium sized balls, roll it out, fill it, enclose and let the rolls rise for 30 minutes. They only take 10 minutes to bake. 

Dough Recipe

Cheesecake recipe

1 - 8oz package of cream cheese

1/3 cup powdered sugar

1/2 tsp mexican vanilla

Blackberries sweetened with sugar.

After kneading the dough for 8 minutes, Separate it into medium balls. Roll each ball out, but not too thin. You want the bottom of your roll to match the top in thickness. After rolling out the balls, add 1 Tbsp cream cheese filling & 3 to 4 sweetened blackberries to the center of each. Cover the filling with the dough. let rise for 30 minutes. Brush with egg wash mixture (egg & small amount of water), bake for 10 min at 450 degrees.

Blackberry Tart

Comment – I got Tahitian vanilla beans in the mail from Amazon recently and used them to make the custard for these tarts. I discovered that I really like the flavor of vanilla beans compared to vanilla extract. The desserts turned out great and the vanilla bean custard was my favorite part. I would recommend cooking the crust for less time to get a softer crust.  I used a tart pan with a removable bottom for the larger tart. I shaped the smaller tart crust in my molten lava cake pan with removable bottoms.  The glaze over the top of the smaller tart was just blackberry juice heated with powdered sugar and a little cornstarch to thicken it.

Recipe

Blackberry and Vanilla Custard Phyllo Cups

Pastry
4 sheets Phyllo Dough
Olive oil
Brush oil over 1st sheet of dough, set the 2nd sheet on top and brush oil over it. Continue the process through the 4th sheet of dough. Cut the stacked phyllo dough into 12 squares with a pizza cutter. Mold each square to a mini muffin tin (oil side down). Back at 350 degrees for 8-12 min, or until golden brown.

Vanilla Custard Filling
2/3 c. sugar
1/2 tsp. salt
2 1/2 tbsp. cornstarch
1 tbsp. flour
1 tsp. vanilla
3 egg yolks, beaten
3 c. milk


Blackberry Topping
2 c. Blackberries
1/3 c. sugar
2 tbsp. cornstarch

Mix Blackberries and sugar together in a pot over low heat. When juices start to come out bring the mixture to a boil and then remove from heat. Pour the juice into a separate bowl while still hot and whisk in the cornstarch. Pour the sauce back into the berry mixture and stir.