Sunday Brunch: Peanut Butter and Jelly Turnovers
Here's another recipe that I've adapted from my new favorite brunch cookbook, Gale Gand's Brunch! I like what Gale wrote in the headnote for this recipe in her book: "Peanut butter and jelly is one of my favorite classic combinations" (me too, Gale). But in the morning? Why not! Why not, indeed. A peanut butter and jelly sandwich and a cold glass of milk is my idea of a fine, fine breakfast, so from there it's just a hop, skip, and a crimp or two to Gand's peanut butter and jelly turnovers. Gand ices these turnovers, but I don't think the added sugary sweetness is necessary. By the way, you can serve these beauties for dessert at a dinner party with a pitcher of ice-cold milk or a scoop of vanilla ice cream.
Peanut Butter and Jelly Turnovers
- 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
Procedure
1. Preheat the oven to 425 degrees.
2. 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.
3. Arrange the pastry triangles on a baking sheet. Brush the surface of the turnovers with beaten egg. Bake until golden brown, about 25 minutes.
4. 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.
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9 Comments:
very nice idea shame ive already had breakfast and lunch
Edwardkimuk at 8:34AM on 04/26/09
This recipe sounds so good! Is peanut butter safe to eat yet??
tracychin at 8:57AM on 04/26/09
Gale Gand was one of my faves on Food Network five years ago or so. She's the kind of cook you want to learn cooking from.
LunaPierCook at 9:41AM on 04/26/09
This is certainly one of those "excuse to eat for breakfast" recipes....but I'm on board!
Amy
Baking and Mistaking
cool2bars at 10:53AM on 04/26/09
"Drizzle the turnovers from the oven and transfer them to a wire rack to cool slightly."
That can't be right... Is there a glaze?
cupide430 at 11:52PM on 04/26/09
Not a fan of PB&J, but that book seems right up my alley.
driftingfocus at 3:49AM on 04/27/09
@tracychin Peanut butter is absolutely safe to eat (and a great source of protein). Just an FYI...jarred peanut butter was never affected by the recall, so go ahead and make these turnovers and enjoy.
This recipe looks like the perfect dish to make for Mother's Day!
jordyw at 12:04PM on 04/27/09
This reminds me of a sandwich my mom used to make when I was a kid. She had this machine--kind of like a cross between a waffle iron and a panini press--that worked like this: make a PBJ on white bread (no crust, of course!) and lay it in the machine. Close the lid and the whole thing toasted AND segmented the sandwich into four quadrants. The sections were still attached; just pressed flat and crispy around all the edges. YUM!
I wish she still had that contraption. Must have been from the 40s or 50s. We also made mini loose meat sandwiches in it too. Aaahh, memories!
hungryinstl at 1:29PM on 04/27/09
Ah, no. I have one. It's a sandwich maker.
Sugar at 11:33PM on 05/06/09