Sunday Brunch: Peanut Butter And Jelly Turnovers Recipe

• One 16-ounce box frozen all-butter puff pastry, thawed overnight in the refrigerator
• All-purpose flour, for rolling
• 1 large egg, beaten
• 3/4 cup creamy peanut butter
• 3/4 cup jelly or jam of your choice

1. Preheat the oven to 425 degrees.
2. Lay the puff pastry sheets out on a work surface and roll them out into 10-inch squares, using flour if the pastry sticks. Cut each sheet into four 5-inch squares. Use a pastry brush to brush beaten egg along all four edges of each square. Place 1 heaping tablespoon peanut butter and 1 heaping tablespoon jam in the center of each puff pastry and fold it in half diagonally, pressing the edges together to enclose the filling and working out any air. Use a fork to seal the edges completely by pressing the tines down to make a crimped pattern.
3. Arrange the pastry triangles on a baking sheet. Brush the surface of the turnovers with beaten egg. Bake until golden brown, about 25 minutes.
4. Remove the turnovers from the oven and transfer them to a wire rack to cool slightly. Drizzle the turnovers from the oven and transfer them to a wire rack to cool slightly.
5. Serve with glasses of really cold milk.

pastry, flour, egg, peanut butter, your choice

Taken from www.seriouseats.com/recipes/2009/04/sunday-brunch-peanut-butter-and-jelly-turnove.html (may not work)