Sometimes you just want to feel like a kid again, and these turnovers that marry a Pop Tart with the classic PBJ do just that. There are just a few ingredients, and even though this recipe produces 18 turnovers, it takes only a few minutes to put together.
I would recommend using a smooth peanut butter and a good quality jam (I always opt for strawberry, but whatever you prefer). Leftovers keep well wrapped in aluminum foil.
- 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.