Peanut Butter and Jelly Parcels with Puff Pastry
Servings: 12 parcels
Equipment
- baking sheet lined with parchment paper.
Ingredients
- 1 pack puff pastry ready-made, pre-rolled
- 75 g strawberry jam
- 75 g peanut butter
- 2 tbsp milk
- 2 tbsp caster sugar or light brown sugar
Instructions
- Remove the puff pastry from the fridge 20-30 minutes before use. Preheat the oven to 200c / Gas 6.
- Unroll the puff pastry and cut into three even strips which are each cut in half and then quarters to make 12 rectangles roughly the same size.
- Using two teaspoons, spoon half a teaspoon’s worth each of jam and peanut butter onto one half of each rectangle.
- Brush milk around the each of each rectangle and then fold in half to seal.
- Compress the edges of each rectangle with a fork, in the manner of ravioli pasta and pierce the centre with the point of a sharp knife.
- Spread the rectangles on the baking sheet lined with paper and bake for 15-18 minutes.
Notes
Important: Allow to cool slightly before serving. The jam filling can be hot inside, so test one yourself before giving to small children.