Recipe courtesy of Cafe Lafayette
Episode: Dining Cars USA
Save Recipe Print
Total:
1 hr 55 min
Prep:
40 min
Cook:
1 hr 15 min
Yield:
6 to 8 servings (1 sheet pan)
Level:
Intermediate

Ingredients

Roulade:
Cream cheese filling:

Directions

Roulade:

Preheat the oven to 375 degrees F.

Beat the eggs and sugar for 5 minutes, until doubled in volume. Combine the dry ingredients in a separate bowl. Fold the pumpkin puree into the egg mixture. Fold in the flour, and mix until evenly blended. Pour into greased and floured baking sheet. Bake for 15 minutes. Cool.

Cream cheese filling:

Blend together all ingredients.

Sprinkle the top of the cake with sugar. Flip the cake over and spread the filling on the cake. Roll up into a cylinder. Refrigerate and slice to order.

Cream cheese filling:

Preheat the oven to 350 degrees F.

Cut the pumpkin in 1/2 and clean out the seeds. Place 1 tablespoon of butter and 2 tablespoons of sugar in each half. Place in a shallow baking dish with an 1/8-inch of water in the pan. Cover with foil. Bake for about 1 hour, or until tender. Remove from the oven and cool. Remove the skin and puree.

Yield: about 8 cups

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

From Scratch Pumpkin Pie

Recipe courtesy of Nancy Fuller

Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

Recipe courtesy of Ree Drummond

Vegan Pumpkin Pie

Recipe courtesy of Food Network Kitchen

Gluten-Free Pumpkin Bread

Recipe courtesy of Shauna James Ahern

Pumpkin Roulades

Cheeseburger Roulades

Recipe courtesy of Robert Irvine

Smoked Salmon Roulades

Recipe courtesy of Rozanne Gold

Crabmeat-Stuffed Flounder Roulades

All-Branand#153; Chicken Roulades

Recipe courtesy of Melissa d'Arabian

Browse Reviews By Keyword