First wash, peel our pears. Cut them in cubes.

In a frying pan put 20 g of butter, pear and sugar. Cook on high heat for 5 minutes. The remaining 30 g butter should melt.

Remove from the heat and add the almonds. Stir.

Next, I lubricate the work surface with melted butter. Take a sheet of rice paper, dip it for 10 seconds in warm water, promaqua to remove excess liquid and spread on a greased surface. Spread the pear part of the filling and twist the cigar. Lubricating oil. Cut into 4 parts.

Put with a knife on the tray, putting the barrels vertically. Kegs bake in a preheated 180 degree oven for 15-20 minutes. These barrels are very suitable vanilla ice cream.