• 2 boxes (14.1 ounces each) refrigerated shortcrust pastry
    • 1 box (21 ounces) peach pie filling
    • 1 teaspoon cinnamon

  • 2 ½ cups powdered sugar
  • ¼ cup milk
  • 1 egg white, beaten


Preheat the oven to 200°C. Remove the tart shells from the packaging and allow them to come to room temperature while you prepare the filling.

Place the filling in a shallow bowl and use a fork and knife to cut the peaches into cubes (small pieces if desired). Add the cinnamon and stir until well combined. Put aside.

Roll out the dough and cut 6 circles from each dough using a 4-inch cutter. You may need to re-pour the leftovers to make the sixth wheel.

Using a tablespoon cookie scoop, place the peach pie filling in the center of each circle. Fold in half and press the edges together completely. Fold over the pinched edges and press with the tines of a fork to seal.Prick the dough once with a fork to prevent it from breaking

Beat the egg whites in a small bowl until fluffy. Brush the top of each cake. Bake on a baking sheet lined with baking paper (1 cm apart) until golden brown, about 15 minutes.

When baking the cakes, mix the powdered sugar with the milk until smooth.Remove the finished pancakes from the pan and (once they are hot) toss them into the glaze so that they are completely covered. I twist it into the glaze with two forks and carefully remove it. Place on the baking paper and let rest (approx. 5 minutes). RECOGNIZE!

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