INGREDIENTS
• 2 boxes (14.1 ounces each) refrigerated shortcrust pastry
• 1 box (21 ounces) peach pie filling
• 1 teaspoon cinnamon
• 2 ½ cups granulated sugar
• ¼ cup milk
• 1 whipped Egg white
PREPARATION
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.
Put the filling in a shallow bowl and cut the peaches into cubes (or small pieces if necessary) using a fork and knife. Add the cinnamon and stir until well combined.Put it aside.
Roll out the dough and cut each dough into 6 circles using a 4-inch cutter. You may need to pour out the leftovers again to form a sixth circle.
Using a cookie scoop, place the peach pie filling in the center of each circle. Fold in half and press the edges 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 cake, mix the powdered sugar with the milk until smooth. Remove the finished pancakes from the pan and (when hot) dip them in the glaze so that they are completely covered. Using two forks, I work it into the glaze and carefully remove it. Place on baking paper and set aside (approx. 5 minutes).RECOGNIZE!
