Peanut Butter and Jelly Pop-Tarts

1. Stage

Grate the butter: Grate the cold butter using the biggest holes on a box grater. Transfer to the fridge until ready to use.

2. Stage

Make the crust: In a large bowl, whisk together the flour, powdered sugar, and salt. Add the grated butter, egg, and vanilla extract, using a spatula or spoon to mix. Use your hands to work the butter into the dough. There should be visible pieces of butter the size of peas. Add the water, 1 tablespoon at a time, until the dough comes together and holds together when squeezed.

3. Stage

Chill: Divide the dough in half and shape into roughly 6x4-inch rectangles. Wrap in plastic wrap. Refrigerate for at least 30 minutes, or up to 2 days.

4. Stage

Prepare the filling: In a small bowl, mix together the peanut butter and powdered sugar. Set aside. Line a baking sheet with parchment paper.

5. Stage

Roll out and cut the dough: Unwrap one rectangle of chilled dough. On a well-floured surface, roll it to a 9x12-inch rectangle, just under 1/4-inch thick. Trim the edges for a clean rectangle.  Cut the dough into 9 rectangles, approximately 3x4 inches. Arrange on the lined baking sheet. Repeat with the other piece of dough, rolling, trimming, and cutting into 9 rectangles. You will use 2 rectangles per Pop-Tart.

6. Stage

Assemble the Pop-Tarts and preheat the oven: Use a pastry brush to paint the tops of 9 of the rectangles with beaten egg. Place 1 tablespoon of peanut butter filling and 1 tablespoon of jam into the center of the same 9 rectangles. Place a second piece of pastry on top of the filling, lining up the rectangles.  Use a fork to crimp and seal the edges. If you like, you can trim the edges for a cleaner look. Using the fork, poke a few holes on the top to allow steam to escape during cooking. Brush the tops with egg and place in the fridge, uncovered, for 30 minutes. Preheat the oven to 350°F while the pastries chill in the fridge.

7. Stage

Bake: Bake until golden, 30 to 35 minutes. Let cool for several minutes on the pan, then transfer to a wire rack until completely cooled.

8. Stage

Make the glaze: Meanwhile, make the glaze by whisking together the powdered sugar, jam, and lemon juice. While whisking, add milk as needed, 1 tablespoon at a time, until smooth.  Adjust the thickness by adding more milk to thin, or powdered sugar to thicken. It should be thicker than heavy cream, but thin enough to “settle” back into the glaze when whisking. If it is too thin, try adding up to 1/4 cup more powdered sugar.

9. Stage

Glaze the Pop-Tarts: Drizzle each Pop-Tart with glaze. Sprinkle with chopped peanuts. The glaze will harden after about 1 hour, making them easier to store and transport. Store the PB&J Pop-Tarts in an airtight container for up to 3 days at room temperature, or 5 days in the fridge. Love the recipe? Leave us stars and a comment below!