Sunday Brunch: Peanut Butter and Jelly Turnovers
One 16-ounce box frozen all-butter puff pastry, thawed overnight in the refrigerator
All-purpose flour, for rolling
1 large egg, beaten
3/4 cup creamy peanut butter
3/4 cup jelly or jam of your choice
1. Preheat the oven to 425 degrees.
2. Lay the puff pastry sheets out on a work surface and roll them out into 10-inch squares, using flour if the pastry sticks. Cut each sheet into four 5-inch squares. Use a pastry brush to brush beaten egg along all four edges of each square. Place 1 heaping tablespoon peanut butter and 1 heaping tablespoon jam in the center of each puff pastry and fold it in half diagonally, pressing the edges together to enclose the filling and working out any air. Use a fork to seal the edges completely by pressing the tines down to make a crimped pattern.
3. Arrange the pastry triangles on a baking sheet. Brush the surface of the turnovers with beaten egg. Bake until golden brown, about 25 minutes.
4. Remove the turnovers from the oven and transfer them to a wire rack to cool slightly. Drizzle the turnovers from the oven and transfer them to a wire rack to cool slightly.
Serve with glasses of really cold milk
Pairs Well With
I actually got this recipe because it was tweeted. I went to the tweeted link and it was SeriousEats.com The recipe was posted to SeriousEats.com by Ed Levine, but he got it from the Gale Gand's Cookbook, "Gale Gand's Brunch". Phew...talk about a long line of people to go through before getting the person who truly made this possible!
Here's another recipe that I've adapted from my new favorite brunch cookbook, Gale Gand's Brunch! I like what Gale wrote in the headnote for this recipe in her book: "Peanut butter and jelly is one of my favorite classic combinations" (me too, Gale). But in the morning? Why not! Why not, indeed. A peanut butter and jelly sandwich and a cold glass of milk is my idea of a fine, fine breakfast, so from there it's just a hop, skip, and a crimp or two to Gand's peanut butter and jelly turnovers. Gand ices these turnovers, but I don't think the added sugary sweetness is necessary. By the way, you can serve these beauties for dessert at a dinner party with a pitcher of ice-cold milk or a scoop of vanilla ice cream.