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Cream Cheese, Cucumber and Candied Walnut Rolls



Cream Cheese, Cucumber and Candied Walnut Rolls: – 6 cups (3 pounds) Real California Cream Cheese – Twenty-four whole-wheat lavash – 12 cups (about 6 pounds) peeled and sliced cucumber – 4 1/2 cups coarsely chopped Candied Walnuts (recipe follows) Candied Walnuts: – 3 cups walnut halves – 1/3 cup water – 3/4 cup granulated sugar – Kosher salt or finely ground fleur de sel, optional
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Roll Up Sandwich Directions

Yield: 24 roll up sandwiches

Prep time: 10 minutes

For each roll, spread 1/4 cup of cream cheese on the lavash, top with 1/2 cup of the cucumber slices, and sprinkle with 3 tablespoons of the candied walnuts. Roll up and slice in half on the diagonal.

Candied Walnuts Directions

Yield: 3 1/2 cups

Prep time: 20 minutes

Preheat the oven to 350˚F.

Spread the nuts on a baking sheet and toast in the oven until golden brown, about 8 minutes.

Line another baking sheet with a nonstick baking mat.

Put the water in a large saucepan and sprinkle the sugar evenly over the top. Heat until there are bubbles across the top of the surface of the sugar, about 4 minutes. Take the pan off the heat and stir in the nuts, coating them in the melted sugar. If the sugar has crystallized, return the pan to the heat and stir continuously until the sugar has melted again (removing the pan from the heat as needed if the nuts begin to brown too quickly).

Spread the nuts on the baking mat and sprinkle with the salt, if using. Separate the nuts with forks and let cool completely.

Per Order:

Yield: 24 roll up sandwiches