Beet and cream cheese rolls

 Cooking 25 minutes
 Preparation 15 minutes
 4 servings



  • 200 g of store-bought puff pastry dough
  • 1 egg, beaten


  • 250 mL (1 cup) of Florette Beet Julienne
  • 80 mL (1/3 cup) of cream cheese, softened
  • 30 mL (2 tablespoons) of fresh chives, chopped
  • 30 mL (2 tablespoons) of fresh parsley, chopped
  • 15 mL (1 tablespoon) of honey
  • 15 mL (1 tablespoon) of fresh lemon juice
  • Salt and pepper


  1. Preheat oven to 375°F and place rack in the centre. Line a baking sheet with a reusable non-stick sheet and set aside.
  2. Blanch beets for 2 to 3 minutes in boiling water. Drain well.
  3. In a bowl, combine cream cheese with chives, parsley, honey and lemon juice. Season with salt and pepper.
  4. On a floured work surface, roll out the puff pastry into a 12 in. x 7 in. (30 cm x 18 cm) rectangle.
  5. Spread the cream cheese filling, along with the beets, over the surface of the dough, leaving a 1-inch (2.5 cm) border on the long side, then brush the border with the beaten egg. Roll the dough with the filling to form a long tube. Seal the seam of the dough by pressing lightly, then brush the entire surface of the roll with the beaten egg.
  6. Cut into 1-inch-thick rounds and place side by side on baking sheet.
  7. Bake for 20 to 25 minutes until golden brown, then serve.

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