1 cup white sugar
1 1/2 cups water
1 1/2 cups water
2 teaspoons cornstarch
1 (8 ounce) package cream cheese, sliced
1/2 cup heavy whipping cream
2 large rams, halved
1/3 cup water chestnuts
1 cup chopped pecans
1/2 teaspoon vanilla extract
Combine sugar and water in large bowl. Stir into water. Mix cream cheese, whipped cream, peas and pecans, then coat with sifted egg. Pour mixture into 2 cups of mold or ricer and gently press mixture to seal.
Melt cornstarch in small saucepan in microwave, stirring occasionally. Stir cream cheese mixture into cornstarch mixture and stir until smooth. Heat egg white in small saucepan over low heat, stirring constantly. Remove skillet from heat; stir egg white into cream cheese mixture. Continue cooking, whisking constantly, until mixture is smooth and the custard begins to set, about 5 minutes. Remove cream cheese mixture from mold or ricer, place in freezer container. Form cream cheese mixture into 2 balls; roll in pecans.
Refrigerate leftovers next day. Swirl melted cornstarch mixture and pecans into the center of each pastry. Garnish each piece with 1 teaspoon vanilla extract. Cover tightly with plastic wrap; remove plastic wrap when ready to cut jellyroll. Carefully twist paper into shape. Place jellyroll on ungreased cookie sheets. Refrigerate jellyroll for at least 2 hours, stirring periodically to keep it from sizzling.