Herbedchevrecraisinandwalnutpinwheels Recipes

Steps:

• In small bowl, combine cream cheese, feta, walnuts and green onion.
• Stir in craisins.
• Evenly spread 1/3 of mixture onto each tortilla.
• Roll up tightly and evenly, do not tear, though.
• Make sure some of the spread is right to the end edge to seal.
• Wrap each tightly in plastic wrap, refrigerate.
• To serve, slice ends off, then slice into about 24 slices. More if sliced thinner. (About 8 slices per tortilla is what I got.).
• Place on plate and sprinkle with more sliced green onion for garnish if desired.

Steps:

• In medium bowl, combine softened cream cheese, chèvre cheese (or feta), a pinch of Herbes de Provence (if using), green onions, dried cranberries and chopped walnuts (or unsalted pistachios).
• Evenly spread 1/4 of the mixture onto each tortilla, all the way to the edges.
• Roll up tightly, being careful not to tear.
• Wrap each in plastic wrap; refrigerate for several hours or overnight.
• Slice to serve. Makes about 32 appetizers.

Steps:

• In a bowl combine flour, baking powder, salt, herbs and chili powder.
• In another bowl combine milk and 2 tbs of oil. Add to the dry ingredients and mix into a dough. If it is too dry add the 3rd tbs of oil.
• Turn out onto a lightly floured surface and knead into a soft dough.
• Either pat it down into a rectangle or roll it out. It should be about 1 cm/0.5 inches thick.
• Spread with the cheese and roll up starting on the longer end.
• Slice into 10 slices and place on a paper-lined baking sheet. Pat down gently.
• Bake in the preheated oven at 200°C/400°F for about 15 minutes.

Steps:

• Drain black olives, green chilies, and pimientos.
• Pat dry.
• Mix cream cheese and ranch dip mix with a hand blender until smooth.
• Stir olives, chilies, pimientos and dried beef into cream cheese mixture.
• Add sour cream and shredded cheese.
• Spread cream cheese mixture onto one side of each tortilla.
• Roll up tortilla cigar like.
• Cover or wrap in plastic wrap and refrigerate for 2 - 3 hours.
• Take out and cut horizontally into 1/2 inch slices. Usually the two end pieces will need to be discarded.
• Cover on serving plate and referigerate until ready to use.

Steps:

• Dust a flat work surface lightly with flour. Unroll puff pastry sheets; roll each out into a 10x15-inch rectangle. Spread a thin layer of Dijon mustard over puff pastry. Cover mustard with a layer of pastrami slices, followed by a layer of Swiss cheese slices. Roll puff pastry up tightly like a jelly roll. Wrap in plastic wrap and refrigerate for 1 hour, or up to 24 hours.
• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Slice puff pastry rolls into 1/4-inch-thick slices and lay on the prepared baking sheets. Brush tops with beaten egg and sprinkle with caraway seeds.
• Bake in the preheated oven until pastry is lightly browned, about 12 minutes. Let sit for 1 minute on baking sheet before removing.