Little appetizers made with tortillas are often called pinwheels and they are very popular! Not only are they easy to make and quite delicious too, but they are adaptable to any occasion! This particular pinwheel is stuffed with a slightly sweetened cream cheese and chopped cranberries and toasted walnuts - they are so delicious!
1 1/2cupsfresh cranberries,washed, patted dry, and pulsed in a food processor until finely chopped
1 1/2cupschopped walnuts,toasted
16ouncescream cheese (brick style)softened
2tablespoonsmayonnaise
1tablespoonhoney
1/4cupfresh parsley,chopped
1/4teaspoonground black pepper
1/4teaspoonsalt
6largeflour tortillas
Instructions
In a bowl, beat together the cream cheese, mayonnaise, honey, salt, and ground black pepper until creamy and smooth.
Next, stir in the cranberries, walnuts, and parsley. Cover the bowl with a tight fitting lid or plastic wrap. Refrigerate for a minimum one hour.
Pile the tortillas into a neat pile. Use a sharp knife to trim away about 3/4 of an inch from the left and right sides of the tortilla and discard.
Lay the tortillas out into a single layer onto a clean table or countertop. Evenly share the cranberry mixture over the tortillas.
Spread the mixture as evenly as possible over the entire surface of each tortilla.
Working from one end, roll each tortilla gently, but firmly. The roll should be tight, but not so tight as to squeeze the mixture out the end.
Slice the rolls into one inch slices either on a diagonal like I did, or just straight across the roll.
Plate, garnish with fresh parsley, and serve immediately, or cover with plastic wrap and keep refrigerated.
Walnut and Cheese Cranberry Pinwheels will keep in the fridge for 3-5 hours. After that time, the tortillas will soak up some of the moisture from the cranberry mixture. They are still delicious and edible, but might not be as presentable if you are serving these to anyone other than your family or friends. Enjoy!