Description
These Cranberry Pecan Cream Cheese Pinwheels are a perfect blend of creamy, crunchy, and sweet flavors. They make a great appetizer, snack, or party dish and come together in just minutes!
Ingredients
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4 large, burrito-sized flour tortillas
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16 oz cream cheese, softened
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5.5 oz Brie cheese, rind removed
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1 cup chopped pecans
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1 cup dried cranberries, chopped
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2 tsp fresh minced rosemary
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3 tbsp maple syrup
Instructions
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In a mixing bowl, combine softened cream cheese, chopped pecans, chopped dried cranberries, and minced rosemary.
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Remove the rind from the Brie and add only the soft interior to the bowl.
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Mix everything together with a hand mixer or spatula until smooth and well combined.
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Warm tortillas slightly in the microwave if they are cold to prevent cracking.
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Brush each tortilla with a thin layer of maple syrup.
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Divide the filling into four equal portions and spread evenly over each tortilla, leaving a ¼ to ½ inch border.
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Roll each tortilla tightly and place seam-side down.
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Using a serrated knife, cut into pinwheels about ½ to 1 inch thick.
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Arrange on a serving platter and enjoy!
Notes
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For extra crunch, add chopped walnuts or almonds.
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To make them more filling, layer in thinly sliced turkey or chicken ham before rolling.
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Store leftovers in an airtight container in the fridge for up to 3 days.
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If slicing is difficult, chill the rolled tortillas for 10-15 minutes before cutting.
- Prep Time: 15 minutes