This recipe appears in:Sunday Brunch: Peanut Butter and Jam Turnovers
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- 1 pound puff pastry, thawed if frozen
- 1/3 cup peanut butter
- 1/3 cup jam
- 1 egg, beaten
Adjust oven rack to middle position and preheat to 400°F.
Cut puff pastry in half and roll one half into a 12- by 12-inch square. Cut square into thirds in both directions to yield 9 (4- by 4-inch) squares. Place each square on a lined baking sheet then place 1 teaspoon each of peanut butter and jam in the center of each. Brush the edges with beaten egg, then fold the pastry over then filling and pinch the edges to seal. Repeat with remaining ingredients, using a separate lined baking sheet.
When you’re ready to bake, brush all the turnovers with remaining beaten egg, then bake until the tops are golden brown, about 15 minutes. Allow to cool 10 minutes before serving.