Mini Peach Struesel Tarts

Campbell's Mini Peach Struesel Tarts Recipe

This easy to make dessert is sure to get rave reviews. It features golden, ripe peaches in a flaky pastry shell topped with a crunchy, cinnamon-kissed streusel topping.

At a glance


20 min.


1 hr. 45 min.



Thaw: 40 min.

Bake: 35 min.

Cool: 10 min.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

  • Pepperidge Farm® Bordeaux® Cookies

    Pepperidge Farm® Bordeaux® Cookies

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What You'll Need

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tablespoon water
5 Pepperidge Farm® Bordeaux® Cookies, crushed
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter, melted
4 medium peaches, peeled, pitted and sliced
1 cup confectioners' sugar
2 tablespoons milk

How to Make It

  • 1

    Heat the oven to 375°F.  Beat the egg and water in a small bowl with a fork or whisk.  Stir the cookie crumbs, granulated sugar and cinnamon in a small bowl with a fork.

  • 2

    Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 13-inch square.  Cut into 4 (6 1/2-inch) squares.  Trim off the corners to make 4 circles.  Place the circles onto baking sheets.  Fold over the edges to make a rim. Brush the pastries with the egg mixture.

  • 3

    Arrange the peach slices on the pastries, overlapping slightly.  Sprinkle the cookie mixture over the peach slices.

  • 4

    Bake for 35 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

  • 5

    Stir the confectioners’ sugar and milk in a small bowl until the mixture is smooth.  Drizzle the glaze over the tarts.

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