Peanut Butter and Jelly Turnovers
Flaky puff pastry turnovers filled with peanut butter and jam bake into a sweet, golden treat with a nostalgic center.
Prep 20 min · Cook 25 min · Total 50 min · Makes 8 turnovers
Ingredients
- One 16-ounce box frozen all-butter puff pastry, thawed overnight in the refrigerator
- All-purpose flour, for rolling
- 1 large egg, beaten
- 3/4 cup creamy peanut butter
- 3/4 cup jelly or jam of your choice
Directions
- Heat the oven to 425 degrees. Set the puff pastry on your work surface and roll each sheet into a 10-inch square, dusting with flour only if it starts to stick.
- Cut each sheet into 4 5-inch squares. With a pastry brush, swipe beaten egg around all 4 sides of every square.
- Spoon 1 heaping tablespoon peanut butter and 1 heaping tablespoon jam into the middle of each piece of pastry. Fold each square on the diagonal to make a triangle, then press the edges closed around the filling, easing out any pockets of air as you go.
- Crimp the sealed edges with a fork, pressing the tines firmly enough to close them all the way. Move the triangles to a baking sheet, then brush the tops with beaten egg.
- Bake until the pastry is golden, about 25 minutes. Take the turnovers out of the oven and move them to a wire rack so they can cool a bit. Serve with glasses of really cold milk.