Ingredients
For the Filling
- 16 oz cream cheese, softened
- 5.5 oz Brie cheese, rind removed
- 1 cup chopped pecans
- 1 cup dried cranberries, chopped
- 2 tsp fresh minced rosemary
For the Wrap
- 4 large burrito-sized flour tortillas
- 3 tbsp maple syrup
Instructions
- Prepare the Filling: In a mixing bowl, combine the softened cream cheese, chopped pecans, chopped dried cranberries, and fresh minced rosemary. Carefully remove the rind from the Brie, then add the soft, creamy Brie cheese to the bowl with the other ingredients.
- Mix Ingredients: Using a mixer, blend all ingredients together until the mixture is smooth and evenly combined, ensuring a creamy and consistent filling.
- Warm the Tortillas: If the flour tortillas are cold, warm them in the microwave for a few seconds to make them more pliable and prevent cracking during rolling.
- Brush with Maple Syrup: Lightly brush each tortilla with a thin layer of maple syrup to add sweetness and help the filling adhere.
- Spread the Filling: Divide the filling into four equal portions. Spread each portion evenly over each tortilla, leaving about 1/4 to 1/2 inch border uncovered around the edges.
- Roll the Tortillas: Carefully roll up each tortilla tightly and gently press along the roll to seal. Place the rolls seam side down to maintain shape.
- Slice into Pinwheels: Using a serrated knife, cut each roll crosswise into 1/2 to 1 inch thick pinwheels.
- Serve: Arrange the pinwheels on a serving dish and serve immediately or chilled for a festive appetizer.
Notes
- You can prepare the filling ahead of time and refrigerate to enhance the flavors.
- Ensure the cream cheese is fully softened for easier mixing.
- Chilling the rolled tortillas before slicing helps to maintain clean pinwheel shapes.
- These pinwheels are best served fresh but can be stored in an airtight container refrigerated for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
