Strawberry Matcha Cream Cheese Crescent Roll Loaf Recipe by Tasty

Instructions

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1. 1 Make the loaf: Preheat the oven to 350°F (180°C). Grease a 9 x 5-inch loaf pan with butter. Line with parchment paper, leaving a 1-inch overhang on the long sides. Set aside.
2. 2 Stir together the cream cheese and matcha powder in a small bowl; add more matcha powder to taste, if desired. Set aside.
3. 3 Carefully pop open one of the crescent roll cans, and unroll the dough on a work surface. If there are any holes in the dough or pieces that are starting to separate, use your fingers to gently press the dough together to form 1 big rectangle (about 9 x 14 inches).
4. 4 Using an offset spatula, spread half of the matcha cream cheese evenly over the dough to the dough edges. Dollop on 3 tablespoons of the jam, and spread it evenly over the cream cheese layer.
5. 5 Starting at 1 short edge of the dough, gently roll up the dough into a log. Place the log, seam side down, in the prepared loaf pan.
6. 6 Repeat Steps 3 through 5 with the remaining can of dough, matcha cream cheese, and strawberry jam.
7. 7 Using a brush, spread the heavy cream on top of the dough logs. Sprinkle evenly with the Demerara.
8. 8 Bake for 40–45 minutes, until the top is golden brown and a toothpick inserted in the center of the loaf comes out clean. (If the loaf starts to brown too quickly, cover with aluminum foil halfway through the bake time.)
9. 9 Remove the loaf pan from the oven, and transfer it to a wire rack. Let the loaf cool in the pan for 10 minutes.
10. 10 Meanwhile, make the glaze: Whisk together the powdered sugar and milk in a small bowl. Set a fine mesh strainer on the top of the bowl, and press the freeze-dried strawberries through to form a powder. Discard the solids. (Alternatively, you can blitz the berries in a food processor or blender until powdered.) Whisk the mixture together until smooth. If it’s too thick, add a little more milk until it gets to a pourable consistency. Set aside.
11. 11 Using the parchment paper, lift and remove the cooled loaf from the pan. Let stand until completely cooled, about 10 additional minutes.
12. 12 Drizzle the glaze over the cooled loaf. Dust with a little matcha powder on top, if preferred. The loaf is best enjoyed the day of, but it can be stored in an airtight container in the refrigerator for up to 3 days.
13. 13 Enjoy!