Peanut Butter & Jelly Hand Pies
User Reviews
5
12 reviews
Excellent
-
Servings
9 pies
Peanut Butter & Jelly Hand Pies
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Peanut Butter & Jelly Hand Pies are individually sized pastries filled with a creamy peanut butter and cream cheese blend, combined with sweet grape jelly, all encased in buttery puff pastry. The pies are sealed and crimped for a neat pocket, then chilled before baking to set their shape. Baking at 425°F develops a golden, flaky crust with a rich filling that balances creamy, sweet, and tangy flavors.
Description
This recipe uses puff pastry cut into circles and filled with a mixture of cream cheese, chunky peanut butter, sugar, honey, and a splash of milk. Each pie is topped with grape jelly, then sealed with another puff pastry circle. Egg wash along the edges helps seal and achieve a golden finish. Freezing the assembled pies before baking ensures they hold their form and bake evenly.
The pies bake at a high temperature until the puff pastry is crisp and golden. The combination of creamy peanut butter filling and sweet jelly inside flaky layers creates a handheld treat with contrasting textures and flavors. These pies serve well as a snack or dessert.
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Ingredients
- 4 ounces cream cheese at room temperature
- 1/3 cup peanut butter chunky
- 3 tablespoons sugar
- 1 tablespoon honey
- 1 tablespoon milk plus a splash for the egg wash
- Pinch kosher salt
- 1 (17-ounce) puff pastry thawed in the refrigerator
- 9 teaspoons grape jelly 1 teaspoon per pie
- 1 egg
- turbinado sugar for sprinkling
Instructions
- Add cream cheese, peanut butter, sugar, honey, milk and salt to a medium bowl, mixing with a spatula to combine. Set aside.
- Roll out 1 sheet of cold puff pastry to an 11” x 11” square. Using a 3” round cookie cutter or similar-sized glass or bowl, cut out (9) 3” circles of pastry, and set on a parchment-lined baking sheet. Spoon 1 tablespoon of peanut butter filling and 1 teaspoon of grape jelly in the middle of each round. In a small bowl, whisk together the egg with a splash of milk (this is an egg wash). Brush the egg wash on the edges of the rounds (around the filling). Roll and cut the remaining sheet of puff pastry using the same method above. Place these rounds over the filled rounds to form the pie. Using a fork, crimp the edges of each round to seal up the pies. Transfer the baking sheet to the freezer, and let the pies chill for 30 minutes to 1 hour.
- While the pies are chilling, preheat an oven to 425°F. Place a rack in the middle of the oven. Take the baking sheet from the freezer, and brush the tops of each pie with egg wash. Cut 2 slits in each pie, then sprinkle each pie with turbinado sugar. Bake the pies for 15 minutes at 425°F, then drop the heat to 400°F, and bake until the pies are golden brown and bubbling (5 – 10 minutes more). Let the pies cool for 10 minutes before serving, and they’re best enjoyed warm.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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