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Peanut Butter and Jelly Turnovers

Source of Recipe

From "Gale Gand's Brunch!" by Christie Matheson and Gale Gand


Recipe Introduction

"Peanut butter and jelly is one of my favorite classic combinations. But in the morning? Why not! I've been known to roll peanut butter and jelly into breakfast crêpes too. The duo certainly makes for an easy turnover filling. The only hard part is deciding whether your brood prefers creamy or chunky peanut butter. That debate is still raging at our house."

List of Ingredients

â—¦ One 16-ounce box frozen all-butter puff pastry, thawed overnight in the refrigerator
â—¦ All-purpose flour, for rolling
â—¦ 1 large egg, beaten
â—¦ ¾ cup peanut butter
â—¦ ¾ cup jelly or jam of your choice
â—¦ ½ cup confectioners' sugar or more if needed
â—¦ 2 teaspoons milk


Recipe

Heat the oven to 425 degrees.

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 square 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.

Arrange the pastry triangles on a baking sheet. Brush the surface of the turnovers with beaten egg. Bake until golden brown, about 25 minutes.

Meanwhile, stir together the confectioners' sugar and milk in a small bowl to make a thick icing. (For a thicker consistency, add more confectioners' sugar.) Keep the icing covered until ready to use.

Remove the turnovers from the oven and transfer them to a wire rack to cool slightly. Drizzle icing over the surface of each turnover. Serve warm or at room temperature, the same day.

Makes 8 turnovers