This recipe has been floating around in my head for awhile. I had a lot of peanut butter and jelly sandwiches as a kid especially before or after a Softball game. We were always running around from one sport to the next. Between my Brother, my Dad and me we were always on the go. I even had my Dad send me jars of Fluff when I was in College. I used a Sugar Free version on jelly for this since that is all I keep in the house but regular jelly would work just as well for this recipe.
Ingredients: 3 Cups All Purpose Flour ~ 1/2 cup powdered sugar ~ 1 TSP Baking Powder ~ 1/4 TSP Salt ~ 1 Cup (2 sticks) butter ~ 6-8 TBSP Ice Water ~ 1 Egg ~ 1 TBSP Water ~ 1 TBSP Peanut Butter ~ 1 TBSP Jelly of choice
Directions:
Preheat oven to 400 degrees F.
In a medium bowl mix flour, sugar, baking powder and salt. Cut butter into 1/2 inch slices and cut into the flour mixture with a fork or pastry blender until it becomes a course crumble. Mix in the ice water 1 TBSP at a time mixing with fork or pastry blender until it can be formed into a ball. Cover with plastic wrap and place in fridge to chill for approximately 30 minutes.
On a floured surface roll out the dough to about an 1/8 inch thickness. Cut out a 5-6 inch round. I used a small bowl, but a martini glass or cookie cutter will work as well. Re-roll trimmed portions and cut out more circles.
Grease a cookie sheet and place dough circles on the sheet, Add peanut butter to the center and spread out leaving a 1/4 inch around the edge, add the jelly on top and spread out.
Mix egg and water for the egg wash. Brush egg mixture around the edges of the dough. Place additional dough circle on top and press together with a fork to seal edges together. Brush with egg mixture and cut slashes into the top to vent. Sprinkle with granulated sugar.
Bake 15-20 minutes or until golden. Allow a few minutes to cool and serve.
For the Fluffernutter version I found that the Fluff would tend to crystallize and not be as flavorful when on a top and bottom dough. So just fold the bottom dough in half, making a half moon crescent, then add the egg wash, cut slits for venting and sprinkle with sugar.
- 3 Cups All Purpose Flour ~ ½ cup powdered sugar ~ 1 TSP Baking Powder ~ ¼ TSP Salt ~ 1 Cup (2 sticks) butter ~ 6-8 TBSP Ice Water ~ 1 Egg ~ 1 TBSP Water ~ 1 TBSP Peanut Butter ~ 1 TBSP Jelly of choice
- Preheat oven to 400 degrees F.
- In a medium bowl mix flour, sugar, baking powder and salt. Cut butter into ½ inch slices and cut into the flour mixture with a fork or pastry blender until it becomes a course crumble. Mix in the ice water 1 TBSP at a time mixing with fork or pastry blender until it can be formed into a ball. Cover with plastic wrap and place in fridge to chill for approximately 30 minutes.
- On a floured surface roll out the dough to about an ⅛ inch thickness. Cut out a 5-6 inch round. I used a small bowl, but a martini glass or cookie cutter will work as well. Re-roll trimmed portions and cut out more circles.
- Grease a cookie sheet and place dough circles on the sheet, Add peanut butter to the center and spread out leaving a ¼ inch around the edge, add the jelly on top and spread out. Mix egg and water for the egg wash. Brush egg mixture around the edges of the dough. Place additional dough circle on top and press together with a fork to seal edges together. Brush with egg mixture and cut slashes into the top to vent. Sprinkle with granulated sugar. Bake 15-20 minutes or until golden. Allow a few minutes to cool and serve.
- For the Fluffernutter version I found that the Fluff would tend to crystallize and not be as flavorful when on a top and bottom dough. So just fold the bottom dough in half, making a half moon crescent, then add the egg wash, cut slits for venting and sprinkle with sugar.
