Course Breakfast, Dessert, Fun Food!, Sweet Treats
Cuisine American, Kid-Friendly
Keyword jelly, peanut butter, pop tarts
Author Teresa Williford
Ingredients
For pastry:
1boxpuff pastry
1egg,lightly beaten
6tablespoonsjam(I used grape)
6tabelspoonspeanut butter
Vanilla Glaze:
1cupconfectioners' sugar
¼teaspoonvanilla extract
2tablespoonsmilk or water
rainbow sprinkles,optional
Instructions
Preheat oven to 350 degrees F
Take pastry out of freezer and let it sit on counter for about 30 minutes or until pliable. Roll both sheets out on lightly floured counter, enough to get about 6 card size rectangles. Brush one sheet with the beaten egg. Score the egg washed sheet into 6 rectangles.
Spoon 1 TBS of peanut butter and 1 TBS of jam in each rectangle.
Put the other sheet over the egg washed one and press down to make the 6 rectangles. Using a sharp knife or pizza cutter, cut out the rectangles and press around edges to seal. Place the rectangles, spaced, on a baking sheet. Put in freezer for 10 minutes.
Take out of freezer and bake for 35 to 40 minutes, or until the tops of the pastries are golden brown. Let cool on the baking sheet for 10 minutes and remove to a wire rack to cool for about 30 minutes.
When the pastries are cooled for 30 minutes, in a small bowl, whisk together the confectioners’ sugar, vanilla, and enough of the milk or water to make a smooth, pourable glaze. Pour or brush the tops with the glaze, then sprinkle with the rainbow sprinkles. Let them stand for 15 minutes so the glaze will set.
Store in an airtight container at room temperature for 2 days.