Category: Vegetarian

In a shallow bowl whisk the eggs, milk, cinnamon and vanilla extract until well combined. Set aside.

Using a rolling pin, roll the bread until it’s flat. Slice the crusts off with a sharp knife. Spread with cream cheese on each slice of bread then top with a few pieces of strawberries, then roll them tight. Dip the roll up in the egg mixture and make sure all the bread has been coated. Repeat with remaining ingredients.

Melt the butter over a medium-high skillet. Sear the rollups starting with the seam side down until they’re browned on all sides. Drizzle with maple syrup and serve.

Preheat the oven to 350° Fahrenheit.

Cut your apple in half. Using a spoon scoop out the core. Turn your apple lengthwise, cut side down, and slice into 1/8 slices.

Combine the 4 tablespoons of sugar with 1 1/2 tablespoons of cinnamon to create cinnamon sugar.

In a bowl toss your sliced apples with one teaspoon of lemon juice and two tablespoons of cinnamon sugar. Set aside.

Lay your tortilla flat and spread one tablespoon of butter on the top of the tortilla in a circle, about 6 1/2″ in diameter, leaving about a 1 1/2″ space from the edge. Sprinkle one tablespoon of cinnamon sugar on the circle of butter.

Starting from the outside edge of your butter, lay the apples in a ring on top of the butter, about 1 1/2″ away from the edge of the tortilla. Then in the center of the tortilla, lay another ring of apples on top of the previous ring so they slightly overlap and cover any empty tortilla. Your apples should look like a flower when you’re done.

Take the edge of your tortilla and fold it in where the tortilla meets the apples. Holding it down with one hand, take the edge next to it and fold it in and slightly over the previously folded edge. Press down where the two edges meet.

Repeat the process above until all sides are folded down. You should have five folded sides in total.

Melt the remaining butter and using a pastry brush, brush it onto the edges of your tortilla. Sprinkle remaining cinnamon sugar on top.

At each corner, poke three toothpicks through the tortilla, in a straight line, where the edges overlap. This will keep the edges from unfolding, while baking. Bake for 25 minutes.

Then remove from the oven and transfer to a cooling rack. Serve with ice cream or just by itself!

In a medium bowl, whisk eggs, milk, granulated sugar, cinnamon, and vanilla until well blended. Cut each tortilla into quarters then place in egg mixture. Gently stir to completely coat tortillas. Allow to soak 10 minutes, or until softened. In a large skillet over medium-high heat, melt 1 tablespoon butter.

Add 4 tortilla quarters and cook 4 to 5 minutes, or until golden, turning halfway through cooking. Drain on a paper towel-lined platter. Repeat with remaining butter and tortillas. Sprinkle with confectioners’ sugar and serve immediately. Strawberries are the perfect topping, either fresh or frozen and thawed, along with real maple syrup.

Lay tortillas on work surface. Spread two tablespoons of cream cheese over each tortilla.

Lay ½ cup fruit out on one side of the tortilla in a line. Roll up, sticking it together with the cream cheese. Cut in half.

Refrigerate or keep cold until ready to eat.