Serves 6

Ingredients:
1 can apple pie filling, coarsely chopped (or, cherry pie filling)
6 (8 inch) flour tortillas
1 tsp ground cinnamon (adjust to taste)
1/4 tsp nutmeg
1 (8 oz) pkgs of reduced-fat cream cheese, room temperature
1/3 cup butter, room temperature
3/4 cup confectioner’s sugar, divided
1/2 cup packed brown sugar
1/2 cup water
1 tsp cornstarch mixed with 1 tsp water in separate bowl (optional, as thickener)
1/2 tsp vanilla

Directions:
1. Preheat oven to 400 degrees F
2. In a mixing bowl, combine the cream cheese, vanilla and 1/2 cup 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 in a medium sauce pan. 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

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