Cold Apricot and Mascarpone 'Danish' Wraps

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Dry the apricots: Take your canned apricots out of the tin and lay them flat on paper towels. Press the tops firmly with another paper towel to soak up all the liquid. Removing this extra moisture keeps your wrap nice and tight.

Step 2

Mix the sweet cream: In a small bowl, gently stir the mascarpone cheese, real pure maple syrup, and ground cinnamon together until smooth and creamy.

Step 3

Lay out the tortillas: Place your two regular flour tortillas flat on the counter.

Step 4

Spread the base: Use a butter knife to spread the sweetened maple-cinnamon mascarpone evenly over the surface of both tortillas.

Step 5

Layer the fruit: If using apricot halves, slice them into thin strips. Lay the dry apricot slices flat across the cheese layer in a single, even layer.

Step 6

Roll and chill: Roll each tortilla up as tightly as possible into a log shape. Wrap each log tightly in a sheet of plastic wrap or parchment paper.

Step 7

Slice and serve: Pop the wrapped logs into the fridge for 15 to 20 minutes to let the sweet mascarpone firm back up. Unwrap, slice into thick, juicy wheels, and serve ice-cold.