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.

Nutriscore Rating: 49/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 6

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

Directions

Step 1

In a large bowl, whisk together the flour, sugar, and salt.

Step 2

Add the cold cubed butter to the bowl and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.

Step 3

Add the ice water, one tablespoon at a time, and mix just until the dough comes together. Be careful not to overwork the dough.

Step 4

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 20-30 minutes.

Step 5

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 6

On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut into 6 equal rectangular pieces.

Step 7

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.

Step 8

Fold the dough over the filling to form a pocket and press the edges together with a fork to seal.

Step 9

In a small bowl, whisk together the egg and milk to make an egg wash.

Step 10

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.

Step 11

Place the pockets on the prepared baking sheet and bake for 18-20 minutes or until golden brown.

Step 12

Allow the pockets to cool slightly before serving.

Nutrition Facts

Serving size	(828.9g)

Amount per serving	% Daily Value*
Calories	3351.4

Total Fat 213.7g	0%
Saturated Fat 104.8g	0%
Polyunsaturated Fat 2.0g
Cholesterol 608.4mg	0%
Sodium 1872.1mg	0%
Total Carbohydrate 312.8g	0%
Dietary Fiber 13.9g	0%
Total Sugars 97.1g
Protein 63.0g	0%

Vitamin D 60.3IU	0%
Calcium 188.5mg	0%
Iron 14.4mg	0%
Potassium 1188.7mg	0%

*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.

Source of Calories

Fat: 56.1%

Protein: 7.4%

Carbs: 36.5%