Peanut Butter and Jam Turnovers Recipe

By
Sydney Oland
Sydney Oland: Contributing Writer at Serious Eats
Sydney Oland
Sydney Oland lives in Whitehorse, Yukon Territory, where she develops recipes and owns and operates three businesses: a bean-to-bar chocolate company, an ice cream company, and a collective food production space. Previously, she wrote brunch and British food recipe columns for Serious Eats.
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Updated Apr. 15, 2020
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Sydney Oland

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.

Recipe Facts

Active: 10 mins
Total: 25 mins
Makes: 18 turnovers

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Ingredients

  • 1 pound puff pastry, thawed if frozen
  • 1/3 cup peanut butter
  • 1/3 cup jam
  • 1 egg, beaten

Directions

  1. Adjust oven rack to middle position and preheat to 400°F.

  2. 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.

  3. 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.

Special equipment

baking sheet

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