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Cream Cheese, Cucumber and Candied Walnut Rolls



Prep time: 10 minutes – 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: Prep time: 20 minutes – 3 cups walnut halves – 1/3 cup water – 3/4 cup granulated sugar
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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.

Recipe courtesy of Chef Dorsa Parsi Giggles 'n Hugs (Los Angeles, CA)

Per Order:

Yield: 24 roll up sandwiches