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Cucumber and Dill Pinwheels

These Cucumber and Dill Pinwheels are a visually appealing, delicious party snack that combines fresh cucumber, tangy cream cheese, and aromatic dill, all wrapped in a soft tortilla for easy serving.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 pieces
Course: Appetizer, Snack
Cuisine: American, Party Food
Calories: 80
Ingredients Method Notes

Ingredients
  

For the Cream Cheese and Dill Filling
  • 225 g full-fat cream cheese, softened to room temperature
  • 115 g sour cream
  • 3 tablespoons fresh dill, very finely chopped or 1 tablespoon dried dill if fresh is unavailable
  • 2 tablespoons fresh chives, finely sliced adds mild onion note without overpowering
  • 1 clove garlic, very finely minced or pressed
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
For the Cucumber Layer
  • 1 large English cucumber produces enough thin slices to cover 4 large tortillas
  • 1/4 teaspoon salt for lightly salting the cucumber slices to draw out moisture
For the Tortillas
  • 4 large flour tortillas (25–30cm / 10–12 inch diameter), at room temperature
For the Finish
  • Small sprigs of fresh dill for garnishing the platter
  • Thin cucumber rounds for scattering on the serving board

Method
 

Make the Cream Cheese and Dill Filling
  1. Place the softened cream cheese and sour cream in a medium mixing bowl. Beat together with a hand mixer or a sturdy spoon for 60-90 seconds until smooth.
  2. Add the dill, chives, garlic, lemon juice, lemon zest, salt, and white pepper. Stir thoroughly and taste.
  3. Set the filling aside at room temperature while preparing the cucumber.
Prepare the Cucumber Slices
  1. Slice the cucumber lengthwise and scoop out the seeds if large or watery.
  2. Slice the cucumber halves crosswise into rounds about 3mm thick.
  3. Salt the cucumber slices and let sit for 10 minutes, then blot dry.
Assemble the Pinwheels
  1. Lay a tortilla flat and spread a quarter of the filling evenly across it, leaving a clean edge.
  2. Arrange the cucumber slices evenly over the filling.
  3. Roll the tortilla tightly, sealing the edge with the filling.
Chill Until Firm
  1. Wrap each log in cling film and chill in the refrigerator for at least 60 minutes.
Slice and Serve
  1. Unwrap the logs and slice them into 2cm rounds with a sharp knife.
  2. Arrange the pinwheels on a platter and garnish with dill and cucumber rounds.

Notes

Store sliced pinwheels in an airtight container for up to 2 days. The unsliced logs can be kept refrigerated for up to 3 days.