The peanut butter and jelly sandwich has been around since the turn of the last century and is a staple menu item in school lunches. Lifestyle expert Cheryl Najafi has taken this classic to another level with her recipe for Peanut Butter Puffs.
Similar to the toaster strudels or frozen puff pastry items found in the grocery store, peanut butter puffs are made using Pepperidge Farm Puff Pastry dough. The dough is cut, layered with peanut butter and a favorite jelly, brushed with egg for a nice finish and baked to a golden brown. Finish the puffs with a drizzle of confectioner's glaze, if desired.
Peanut Butter Puffs
1 c. jam (your choice)
1 tbsp. corn starch
1 tbsp. water
1/2 c. peanut butter
1 box Pepperidge Farm Puff Pastry dough
1 egg, slightly beaten with 1 tbsp. water
Preheat oven to 350 degrees.
In a small saucepan, heat together jam, cornstarch and water. Cook and stir until jam thickens. Set aside.
On a lightly floured surface, roll out puff pastry dough into a large rectangle. Cut 36 smaller rectangles that are 4 1/2 x 3 1/2 inches.
Spoon small amount of jam mixture onto 12 rectangles. Top each with another dough rectangle. Spoon small amount of peanut butter onto the remaining rectangles, and top with jam-filled rectangles. Press layers together using a fork, and brush tops with egg and water mixture.
Place rectangles onto baking sheet lined with parchment paper. Bake 15 - 20 minutes or until pastries are golden brown.