No-churn ice cream
Condensed milk is a magic ingredient when making no-churn ice cream - the end result will be creamy, smooth and not at all icy
Peach & almond slices
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 375g pack puff pastrysheet
- 1 eggbeaten
- 175g marzipanchopped
- 3 peacheshalved, stoned and thinly sliced
- 1 tbsp flaked almonds
- crème fraîcheto serve
Nutrition: per serving
- kcal408
- fat25g
- saturates8g
- carbs42g
- sugars25g
- fibre2g
- protein7g
- salt0.69glow
Method
step 1
Heat oven to 220C/200C fan/gas 7. Unroll the pastry on a lightly floured surface and cut in half horizontally. Slice each half into 3.
step 2
Lay the pastry sheets on a baking sheet. Use a knife to mark a 1cm border on each – be careful not to go all the way through. Prick inside the border with a fork, then brush all over with beaten egg.
step 3
Bake for 10 mins until golden and slightly risen. Divide the marzipan equally between the pastry squares and fan out the peach slices on top, followed by a sprinkling of almonds.
step 4
Put the slices back into the oven for 10 mins until they have puffed up and are golden. Serve with a dollop of crème fraîche.
