Peach and almond roulade

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Ingredients

 

  • 125g canned sliced peaches, drained
  • 100g double cream
  • 1 tablespoon icing sugar
  • 30g flaked almonds, toasted
  • 1 Mission Whole wheat tortillas
  • Makes 5 bite-sized canapés
  • Cut the peach slices in half.

Instructions

 

1. Whip the cream and sugar together and carefully fold in the toasted almonds.

2. Gently warm both sides of the deli wrap in a dry frying pan. Place it on a work surface, let it cool for a minute and spread the cream mixture over it, up to about 2 cm from the edges. Arrange the peach pieces over the cream and carefully roll up the deli wrap trying to maintain a tight roll. Cover with a piece of cling film and keep in the refrigerator until ready to serve.

3. To serve cut the roulade into 3 cm pieces, discarding the edges.

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Peach and almond roulade Preparation Time: Total time: Serves Ingredients:   125g canned sliced peaches, drained 100g double cream 1 tablespoon icing sugar 30g flaked almonds, toasted 1 Mission Whole wheat tortillas Makes 5 bite-sized canapés Cut the peach slices in half. Instructions:

 

1. Whip the cream and sugar together and carefully fold in the toasted almonds.

2. Gently warm both sides of the deli wrap in a dry frying pan. Place it on a work surface, let it cool for a minute and spread the cream mixture over it, up to about 2 cm from the edges. Arrange the peach pieces over the cream and carefully roll up the deli wrap trying to maintain a tight roll. Cover with a piece of cling film and keep in the refrigerator until ready to serve.

3. To serve cut the roulade into 3 cm pieces, discarding the edges.
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