Herb and Cream Cheese Roulade

For memorable meals with the whole family, we have prepared a delicious recipe for Herb and Cream Cheese Roulade that will delight your taste buds from the first bite.

Get ready for your loved ones to ask for another portion!


Roulade sheet:

  • 4 eggs
  • 100 ml Lăptăria cu Caimac milk
  • 150 g flour
  • 100g cheese from Lăptăria cu Caimac
  • salt
  • 1 teaspoon baking powder
  • finely chopped parsley and basil


  • 75g baby spinach
  • 2 green onions
  • 300g Lăptăria cu Caimac sour cream cheese
  • lemon zest
  • salt
  • pepper


  1. For the roulade sheet, separate the eggs.
  2. Beat the egg whites until the foam becomes stiff.
  3. In a separate bowl, beat the egg yolks with warm milk and a pinch of salt for 5 minutes, until the mixture becomes light in color.
  4. Incorporate the flour mixed with baking powder, finely chopped herbs, and finely grated smoked cheese into the beaten egg yolks.
  5. Slowly incorporate the egg whites into the mixture with large, gentle movements to keep the batter as airy as possible.
  6. Pour the mixture into a 23x33cm baking pan lined with parchment paper. Bake the roulade sheet in a preheated oven at 180°C for 12-15 minutes.
  7. Immediately turn the roulade sheet onto another sheet of prepared parchment paper, remove the paper from the roulade sheet, and roll it lengthwise. Cover it with a towel and let it cool.
  8. For the filling, chop the baby spinach and green onions with a chopper. Then mix the leaves with the sour cream cheese, salt, pepper, and lemon zest.
  9. Unroll the roulade sheet wrapped in paper, spread the prepared filling on its surface, leaving 2 cm free on its edges.
  10. Roll it tightly, wrap it in plastic wrap, and refrigerate for 1 hour.


Serve the roulade with green salad and fresh radishes or any other seasonal vegetables.

This recipe was created by Alina Muntele, who chose our 100% natural products. We are happy to see how our products are transformed into a skillfully crafted dish with respect for the ingredients and taste. We thank her for this recipe, which we share with you.

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