Peanut Butter and Jelly Turnovers Recipe

Directions

Preheat the oven to 425 degrees. Lay the puff pastry sheets out on a work surface and roll them out into 10-inch squares, using flour if the pastry sticks. Cut each sheet into four 5-inch squares. Use a pastry brush to brush beaten egg along all four edges of each square. Place 1 heaping tablespoon peanut butter and 1 heaping tablespoon jam in the center of each puff pastry and fold it in half diagonally, pressing the edges together to enclose the filling and working out any air. Use a fork to seal the edges completely by pressing the tines down to make a crimped pattern. Arrange the pastry triangles on a baking sheet. Brush the surface of the turnovers with beaten egg. Bake until golden brown, about 25 minutes. Remove the turnovers from the oven and transfer them to a wire rack to cool slightly. Drizzle the turnovers from the oven and transfer them to a wire rack to cool slightly. Serve with glasses of really cold milk.