Yule Log Cake

Thaw the puff pastry according to the package instructions.

Cut the dough into strips about 1.5 cm wide.

Arrange the strips on a baking sheet lined with parchment paper or a silicone mat and bake for 20–30 minutes at 200°C until golden brown.

In a bowl, combine the cream cheese and dulce de leche (both at room temperature) and beat with a blender or whisk until smooth.

Lay down two layers of plastic wrap or parchment paper on the table and spread a little cream over it.

Arrange a row of the baked pastry sticks (about 8 pieces), generously coat with the cream, and repeat the layers.

Coat the top and sides with the remaining cream, setting aside 1–2 sticks to use for crumbs.

Carefully roll the log up, wrap it tightly in plastic wrap, and refrigerate overnight.