Pear Breakfast Roll-Ups
Clark County School District
This quick baked breakfast treat is filled with canned pears and dried cranberries, then spiced with cinnamon and brown sugar. The recipe, created by Yvette Kagan of Clark County School District in Las Vegas, is a student favorite.
1 can (#10 size) diced pears in juice, drained and juice reserved
¾ cup corn starch
¼ cup freshly squeezed lemon juice
24 whole wheat flour tortillas (6-inch size)
2 cups dried cranberries and/or dried cherries
1 cup salted butter, melted
1 cup brown sugar
2 tsp. ground cinnamon
Cinnamon-sugar for garnish
- Bring 2 cups reserved pear juice to a boil in a non-reactive saucepan.
- In small bowl, combine an additional ½ cup pear juice with cornstarch. Stir until somewhat smooth and add to the pan of lightly boiling pear juice. Boil, whisking often to prevent lumps, for 5 minutes or until thickened. Remove from heat and set aside to cool.
- Once cool, stir in lemon juice, diced pears and dried fruit; mixture should resemble pie filling. Distribute the filling evenly among the tortillas, about 1/2 cup each. Roll up and place seam-side down in baking dish.
- Preheat oven to 325 F. Meanwhile, prepare topping: In bowl, combine melted butter, brown sugar and cinnamon, stirring until smooth. Spoon mixture evenly over rollups.
- Bake until filling reaches 145 F, about 15 minutes. Sprinkle with cinnamon sugar and serve hot.
Photo courtesy of Pacific Northwest Canned Pears