Cheese Rolls (Little J Style)

One of my favorite bakeries here in LA is called Porto's Bakery in Glendale, CA. It's a Cuban bakery that serves up delicious pastries, breads, cakes, sandwiches. They have a sister branch in Burbank. But the Glendale location is their main store. I've been in the U.S. for 20 years and they've been around longer than that. In the same location. I remember when it was just a little average size store before they expanded and added the cafe area. It's a favorite among the locals in the LA area. Anytime of the day, 7-days a week there are always busy long waiting lines. I think it's worth the wait. I guess they must be doing something right. The owner is also one of the nicest ladies I've ever met. You'd find her there baking away and making sure things are done right.

A few of my favorite items that I love to order is their in-house banana chips (marquitas), guava and cream cheese danish, french dinner rolls, potato balls (that one is really good) and they also make some tasty cakes. My all-time favorite item they make would have to be the cheese rolls. I always get a bit sad when I take that last bite because there won't be anymore in that little bakery box. Just the remnants of what was. It's like a cannoli-shaped puff pastry filled with some sort of cream cheese mixture and basted with something sweet and sprinkled with sugar. It only costs, I think, 50 cents for one. Pretty good bargain. I could literally eat 4 in one sitting. It's definitely one of the more popular items there.

Anyway...I've always wondered what the recipe was like. I doubt that they'd divulge the secret to such a loved pastry. So here's my take on it. I used a can of those Pillsbury crescent rolls. I have yet to learn how to make croissants, but I will eventually. Used some cream cheese, an egg yolk and some powdered sugar. After baking them, I basted the tops with some honey to give the dough some sweetness and sprinkled some raw cane sugar on top.

The resulting taste? I think I did pretty good. There are some similarities. Though, theirs is slightly flakier. I may try using a puff pastry sheet next time. But of course, it doesn't compare to the real thing, but I'm happy with my little experiment. So in case I can't make it to the bakery, I can always satisfy that craving with my homemade version. Plus, can you see the cream cheese sort of oozing out from the side? Those are the some of the good parts. These are an awesome treat for a party or a get together.

Besides, just because I tried making my own doesn't mean that it would stop me from buy the real cheese rolls. I love them too much to give them up. I think I may just go get some right now.

Make 4 large rolls or 8 small rolls.





Cheese Rolls (Little J Style)
1 can Pillsbury crescent rolls or 1 puff pastry sheet
4 oz cream cheese
1 egg yolk
2 Tbsp powdered sugar
2 tsp raw cane sugar
3 tsp honey

Preheat your oven to 375˚F

Combine together the cream cheese, egg yolk and powdered sugar until smooth. Set aside.

Open the can of crescent rolls and divide them into 4 large rectangles or 8 small rectangles.

Lay them on an ungreased baking sheet and divide the cream cheese mixture among the dough sheets. Placing the dollop on one end, then lightly roll them up into a cylindar.

Bake for 10-13 min. (It's alright if the filling oozes out from the sides. Those parts taste good slightly burnt.)

Remove from the oven and baste the honey over the top and sprinkle some of the cane sugar. Let the rolls cool completely to let the filling settle.

Strawberry Tart Cups

I was walking through the freezer section at the grocery in search for some puff pastry. Unfortunately, they didn't have any, but I came across these puff pastry shells from Pepperidge Farm. It's the same thing, just puffs up like cups. So I thought to myself, sure...why not?

I brought some fresh strawberries from the farmers market over the weekend. I originally was planning to make this dessert last week, but my mom and I couldn't wait to eat them fresh. So this week I made sure I was able to make this "planned" dessert. A strawberry tart...er...tart cups.

I made a simple compote out of the strawberries with sugar and a splash of pom juice. You can use lemon or orange juice, too. Simmered it into a soft syrup consistency. I also made some cream cheese filling. An easy dessert that would sure satisfy the sweet tooth as well a fruit craving.

This recipe makes 6 cups. I've also put the regular puff pastry sheet instructions in case you can't find the shell puff pastry.



Strawberry Tart Cups (and Square)

1 Package Pepperidge farm Puff Pastry Shells (6 shells) or 1 sheet puff pastry

Cream Cheese Filling:
4 Tbsp Cream Cheese
3 Tbsp Powdered Sugar
1/2 tsp vanilla extract

Strawberry Compote:
1 pint strawberries (hulled and quartered)
1/2 c sugar
1/3 c orange, lemon, or pomegranate juice


Preheat your oven to 400˚F

Baked the puff shells for 20-25 min. Until golden brown and puffed up. When baked let it cool for 5 min, then carefully remove the tops and a layer of the inside filling. Set those aside.

While the shells are baking, in a large sauce pan, bring half the strawberries, sugar, and juice to a bubble on medium heat.

Once bubbling, lower the heat and let it simmer. Roughly 15-20 min, until the strawberries release their juices and is soft. Remove from the heat and let cool. Add in the rest of the strawberries.

For the cream cheese filling, simply combine all three ingredients together. Set aside.

When the cups are cool enough, spread a dollop of the cream cheese filling in the bottom and them scoop some of the strawberry compote over, filling to the top.

Take another little dollop of cream cheese filling and top it off with the puff pastry cap you removed earlier. Sprinkle some powedered sugar on top, if you'd like.


For Puff Pastry Sheet:
Take the pastry puff sheet and place it on an ungreased baking sheet. Score a line 1/2-inch from the edge around the sheet. This will be your crust.

Spread the cream cheese filling over the pastry sheet, not touching the edge. Then spread over the strawberry compote.

Bake for 20-25 min in 400˚F preheated oven. Sprinkle some powedered sugar on top, if you'd like.

Cream Cheese Mushroom Puffs

So here's what I did with the other half of those white sliced mushrooms I had bought a few days ago. I had another roll of the Pillsbury dough sheet in the fridge, so I figured why not a little party appetizers for a small group. You can also use puff pastry, if you can't find the flaky dough sheet. Some markets usually don't stock all products of a certain brand, which can be a headache sometimes.

I tried sealing them up like little dim sum dumplings, but the dough was being uncooperative with me that day. Some opened up during baking, some remained sealed. But I must admit, I liked how they turned out.

I may enter this into the Pillsbury bake-off competition along with the pesto pockets I'm working on. (Pesto Pockets) I've got a week to decide. This will roughly make 8-10 Depending how many squares you want to make. It's definitely flexible.


Cream Cheese Mushroom puffs.

2 oz cream cheese (around 4 Tbsp)
12 small white mushroom - diced (or which ever mushroom you prefer)
1/2 medium onion - diced
1 can Pillsbury Creations dough sheet or 1 sheet puff pastry
1 Tbsp Olive oil
1 tsp Butter or margarine


In a saute pan, heat oil and melt butter on a medium to low. Sweat onions when butter is nearly melted. You'd want them to have a nice soft and floppy texture to them. Then add the mushrooms. Season with a little salt and pepper to taste. Cook for about 5min.

Place the mushrooms in a small bowl and add in the cream cheese. Mix to combine well. It'll make it into creamy mix.

Cut the dough sheet in 8 to 10 square pieces. Place a teaspoon of the mushroom mix at the center of each square. Bring the corners together and crimp the edges to seal.

Place the puffs on a baking sheet. Bake for 10-15min or until crust is golden brown.


Eat one, you'll have to have another.

Strawberry Strudel

Number 3 in the 4-part meal. Using pastry puff again. This recipe will make about two strudel squares.



Strawberry Strudel

2 puff pillows - halved

For a refresher on puff pillows: click here


Cream Cheese and Strawberry Filling
2 oz. Cream Cheese (roughly 4 Tbsp)
4 Tbsp Powdered Sugar (plus extra for dusting)
1/4 tsp Vanilla Extract
3 Tbsp strawberry jam (plus 4 Tbsp extra - optional)
Fresh Sliced Strawberries (optional)

Mix cream cheese, confectioner sugar and vanilla extract in a small bowl. Heat strawberry jam in microwave to 15 to soften and combine with cream cheese mix.

With the puff pillows already halved, take the bottom slice of the pillow and spread a nice helping of the strawberry filling. Optional: You may add some of the additional strawberry jam on top of the cream cheese in place of the fresh sliced strawberries or add both.

Then place the top half of the puff pillow and dust with a light or heavy coating of powdered sugar.


Yum!