Ingredients with Measurements:
- 1 large cucumber, peeled and thinly sliced
- 8 oz cream cheese, softened
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh chives
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 4 large flour tortillas
Special equipment needed:
- Plastic wrap
- Toothpicks
Step-by-step instructions:
1. In a medium-sized bowl, mix together the softened cream cheese, chopped dill, chopped chives, garlic powder, salt, and pepper until well combined.
2. Lay out a large piece of plastic wrap on a flat surface. Place one tortilla on top of the plastic wrap.
3. Spread an even layer of the cream cheese mixture over the tortilla, leaving about 1/2 inch of space around the edges.
4. Arrange the cucumber slices in a single layer over the cream cheese mixture.
5. Starting at one end, tightly roll up the tortilla into a log shape.
6. Wrap the log tightly in the plastic wrap and refrigerate for at least 30 minutes to allow the cream cheese to set.
7. Repeat steps 2-6 with the remaining tortillas and cream cheese mixture.
8. Once the pinwheels have chilled and set, remove them from the plastic wrap and slice them into 1-inch rounds.
9. Secure each pinwheel with a toothpick and serve.
- Time:
Preparation time: 15 minutes
- Chill time: 30 minutes
- Total time: 45 minutes
Temperature:
- Refrigerate at least 30 minutes before serving.
Serving size:
- Makes 24 pinwheels
Nutritional information:
- Calories per serving: 70
- Total fat: 5g
- Cholesterol: 15mg
- Sodium: 110mg
- Total carbohydrates: 5g
- Dietary fiber: 0g
- Sugars: 0g
- Protein: 2g
Substitutions for ingredients:
- Instead of flour tortillas, you can use whole wheat tortillas or wraps.
- You can substitute the fresh dill and chives with dried herbs, but use half the amount as the flavor is more concentrated.
Variations:
- Add thinly sliced red onion or bell peppers for extra flavor and color.
- Use flavored cream cheese, such as garlic and herb or vegetable, for a different taste.
- Substitute the cucumber with other vegetables, such as carrots or zucchini.
Tips and tricks:
- To make the pinwheels easier to slice, chill them in the freezer for 10-15 minutes before cutting.
- Use a sharp knife to slice the pinwheels to prevent them from falling apart.
- If the cream cheese mixture is too thick, add a tablespoon of milk to thin it out.
Storage instructions:
- Store leftover pinwheels in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- These pinwheels are best served cold, but you can warm them up in the microwave for a few seconds if desired.
Presentation ideas:
- Arrange the pinwheels on a platter in a circular pattern for an eye-catching display.
- Garnish the platter with fresh herbs or cucumber slices.
Garnishes:
- Fresh dill or chives
- Thinly sliced cucumber
Pairings:
- Serve these pinwheels as a party appetizer with other finger foods, such as deviled eggs or cheese and crackers.
- Pair with a light and refreshing drink, such as lemonade or iced tea.
Suggested side dishes:
- Fresh fruit salad
- Crudites with dip
- Green salad
Troubleshooting advice:
- If the pinwheels are falling apart when sliced, make sure the cream cheese mixture is spread evenly and thinly over the tortilla.
- If the pinwheels are too soft, chill them for a longer period of time.
Food safety advice:
- Keep the pinwheels refrigerated until ready to serve to prevent bacterial growth.
- Discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
- Pinwheel sandwiches have been a popular party food since the 1950s.
Flavor profiles:
- Creamy, tangy, and fresh.
Serving suggestions:
- Serve as an appetizer or snack.
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