Serves 40

4 (21 oz) cans apple pie filling, coarsely chopped (or, cherry pie filling)
40 (8 inch) flour tortillas
1 Tbsp + 1 tsp ground cinnamon, divided (adjust to taste)
1 3/4 tsp ground nutmeg
7 (8 oz) pkgs of reduced-fat cream cheese, room temperature
3 sticks butter, room temperature
3 1/2 cups confectioner’s sugar, divided
3 1/2 cups packed brown sugar
2 cups water
1 Tbsp + 1 tsp vanilla
3 Tbsp cornstarch combined with 3 Tbsp water in separate bowl (optional, as thickener)

1. Preheat oven to 400 degrees F
2. In a mixing bowl, combine the cream cheese, vanilla and 2 1/2 cups powdered sugar until smooth
3. Combine the cinnamon and nutmeg, then add the fruit and mix well
4. Divide and spoon fruit evenly across the center of each tortilla
5. Roll up tortillas and place seam side down on lightly greased sheet pan
6. Meanwhile, bring the water and brown sugar to a slow boil. Add the butter. Reduce heat as soon as the butter melts, and simmer, stirring constantly for 3 minutes. Add cornstarch mixture, if desired, to thicken sauce
7. Drizzle this sauce sparingly over the rolled tortillas; sprinkle with extra cinnamon on top if desired
8. Bake on top rack for 40 minutes
9. Dust lightly with remaining confectioner’s sugar

Lea and Justin Make Roll Ups

Fruit Tortilla Roll Ups

Fruit Tortilla Roll Ups

Serving Suggestion: Serve hot with vanilla bean ice cream.
(LEFT:) Lea and kitchen helper Justin rolling up fruit filled tortillas.