Peanut Butter and Jelly Pop Tarts
Enjoy the classic taste of Peanut Butter and Jelly Pop Tarts, perfect for a quick and tasty snack anytime.
Equipment
- Baking sheet
Ingredients
- 1/4 cup smooth peanut butter
- 1/4 cup preserves
- 1 recipe pie dough (you can make your own pie dough or buy refrigerated pie dough at the grocery)
- water
Instructions
- Preheat your oven to 400°F.
- Roll the pie crust 1/4 inch thick and cut into rectangles, about 2×3 inches. Use a ruler if necessary.
- Place one rectangle on a lightly floured work surface, top with 1 teaspoon each of the peanut butter and preserves in the very center.
- Lightly dip your index finger into a cup of water and “brush” the border of the dough around the filling with the water. This will allow the two sides of the rectangle to adhere to one another.
- Top with another rectangular piece of pie dough. Take the tines of a fork and gently press down along the edges to adhere making sure the mixture stays inside the tart.
- Using a fork or toothpick, poke a few small holes in the tops of the pastry to allow steam to escape.
- Place the pop tarts on a parchment or Silpat lined baking sheet and bake for 18 minutes or until golden.
Notes
- You can also combine the peanut butter and preserves in a bowl and place 2 teaspoons of the mixture inside the tart.
- To Store: Store PB&J Pop Tarts in an airtight container on the counter for up to 3 days or in the refrigerator for up to 5 days.
- To Freeze: Place unbaked tarts on a cookie sheet and flash freeze for one hour. Remove, place in a freezer safe container or bag, label and freeze for up to 3 months. You can bake from frozen and add an extra 2 minutes to the cook time when ready to enjoy!
Nutrition
Calories: 78kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 38mg | Potassium: 54mg | Fiber: 1g | Sugar: 6g | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.2mg
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