Peanut Butter and Jelly Hand Pies
The ultimate comfort food, Peanut Butter and Jelly Hand Pies blend creamy, crunchy, and sweet into a flaky pastry. These easy weeknight treats are perfect for kids and adults alike. You'll want to make these delicious hand pies tonight!
Equipment
- Mixing Bowl
- Oven
- Whisk
- Baking Sheet
Ingredients
- 4 ounces Cream Cheese at room temperature
- ⅓ cup Chunky Peanut Butter
- 3 tablespoons Sugar
- 1 tablespoon Honey
- 1 tablespoon Milk plus a splash for the egg wash
- Pinch Kosher Salt
- 1 package (17 ounces) Puff Pastry thawed in the refrigerator
- 9 teaspoons Grape Jelly 1 teaspoon per pie
- 1 Egg
- Turbinado Sugar for sprinkling
Instructions
- In a medium bowl, combine cream cheese, chunky peanut butter, sugar, honey, milk, and kosher salt. Use a spatula to mix until everything is well incorporated and creamy. Set the mixture aside.
- Take one sheet of cold puff pastry and roll it out on a lightly floured surface to form an 11” x 11” square. It should be about 1/8 inch thick. If you don’t have a rolling pin, use a wine bottle or any round object.
- Using a 3” round cookie cutter or a glass, cut out nine circles from the rolled puff pastry. Place these circles on a parchment-lined baking sheet to keep them from sticking.
- In the center of each round, spoon about one tablespoon of the peanut butter filling and one teaspoon of grape jelly. Make sure to leave some space around the edges.
- In a small bowl, whisk together the egg and a splash of milk to create an egg wash. Brush this mixture around the edges of each circle to help seal the pies.
- Roll out the remaining sheet of puff pastry and cut out the same number of 3” rounds. Place these over the filled rounds, pressing down gently to seal.
- Using a fork, crimp the edges of each pie to ensure they are tightly sealed. This also adds a decorative touch!
- Transfer the baking sheet to the freezer and let the pies chill for 30 minutes to 1 hour. This step is crucial for keeping the shapes during baking.
- While the pies are chilling, preheat your oven to 425°F. Make sure to place a rack in the middle of the oven for even baking.
- Once chilled, remove the baking sheet from the freezer and brush the tops of each pie with the remaining egg wash. Cut two small slits in the top of each pie to allow steam to escape. Lastly, sprinkle turbinado sugar over the top for a sweet crunch!
- Bake the pies in the preheated oven for 15 minutes at 425°F. After that, reduce the heat to 400°F and continue baking for an additional 5 to 10 minutes, or until the pies are golden brown and bubbling.
- After baking, allow the pies to cool on the baking sheet for about 10 minutes before serving. They’re best enjoyed warm!
Notes
- Tip 1: For any leftovers, store the pies in an airtight container in the refrigerator for up to three days.
- Tip 2: These hand pies freeze incredibly well. To freeze, place them in a single layer in an airtight container and enjoy them within three months.
- Tip 3: These hand pies pair wonderfully with a glass of cold milk or a scoop of vanilla ice cream for an indulgent dessert.
- Tip 4: Always serve the pies warm for the best flavor and texture. You can reheat them in the oven for a few minutes if needed.
- Tip 5: You can prepare the filling in advance and assemble the pies when you’re ready to bake.