Peanut Butter and Jam Turnovers
Flaky puff pastry pockets filled with peanut butter and jam bake into a quick, nostalgic sweet with crisp edges and a gooey center.
Prep 20 min · Cook 15 min · Total 45 min · Makes 18 turnovers
Ingredients
- 1 pound puff pastry, thawed if frozen
- 1/3 cup peanut butter
- 1/3 cup jam
- 1 egg, beaten
Directions
- Move the oven rack to the middle position, then heat the oven to 400 degrees F. Cut the puff pastry in half, and roll one half into a 12- by 12-inch square. Slice that square into thirds one way and thirds the other way, making 9 (4- by 4-inch) squares.
- Arrange the pastry squares on a lined baking sheet. Spoon 1 teaspoon each of peanut butter and jam into the middle of each square. Paint the edges with beaten egg, fold the pastry over the filling, and press the edges together to close them up. Do the same with the remaining ingredients, using a second lined baking sheet.
- Just before baking, coat the tops of all the turnovers with the rest of the beaten egg. Bake until the tops are browned and crisp-looking, about 15 minutes.
- Cool the turnovers for 10 minutes before serving.