Peanut Butter N Jelly Pockets
Indulge in the nostalgic flavors of childhood with these homemade Peanut Butter N Jelly Pockets, a delightful twist on the classic sandwich. Perfectly crafted with a buttery, flaky pastry made from scratch, these portable pockets are filled with creamy peanut butter and your choice of sweet strawberry or tangy grape jelly. The recipe combines simple ingredients like cold butter, all-purpose flour, and an easy-to-make egg wash for a golden, crisp finish. Ideal for a snack, playful brunch, or even dessert, these hand-held treats bake up in just 20 minutes and are sure to be a hit with kids and adults alike. Serve warm for maximum melt-in-your-mouth goodness, and enjoy a new way to savor this timeless combination.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter (cold, cubed)
- 5 tablespoons Ice water
- 0.5 cups Peanut butter (creamy)
- 0.5 cups Jelly (strawberry or grape preferred)
- 1 large Egg
- 1 tablespoon Milk
Instructions
In a large bowl, whisk together the flour, sugar, and salt.
Add the cold cubed butter to the bowl and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
Add the ice water, one tablespoon at a time, and mix just until the dough comes together. Be careful not to overwork the dough.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 20-30 minutes.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut into 6 equal rectangular pieces.
Place a tablespoon of peanut butter and a tablespoon of jelly in the center of one half of each rectangle, leaving a small border around the edges.
Fold the dough over the filling to form a pocket and press the edges together with a fork to seal.
In a small bowl, whisk together the egg and milk to make an egg wash.
Brush the top of each pocket with the egg wash and use a knife to cut a small slit on top for steam to escape.
Place the pockets on the prepared baking sheet and bake for 18-20 minutes or until golden brown.
Allow the pockets to cool slightly before serving.
Nutrition Facts
Calories |
3351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.7 g | 274% | |
| Saturated Fat | 104.8 g | 524% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 1872 mg | 81% | |
| Total Carbohydrate | 312.8 g | 114% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 97.1 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 188 mg | 14% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1189 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
