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Peanut butter pocket

Peanut Butter And Jelly Pockets

This is a delicious hand-held treat and a perfect alternative to the traditional peanut butter and jelly sandwich. Make a double batch and freeze some for later!
5 from 2 votes
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Course: main dish
Cuisine: American
Diet: Vegetarian
Prep Time: 35 minutes
Cook Time: 9 minutes
Rise Time: 1 hour
Total Time: 1 hour 44 minutes
Servings: 20 pockets
Calories: 115kcal
Author: Michelle

Ingredients

For the dough:

  • 1/2 cup warm water
  • 1/2 cup warm milk
  • 2 teaspoons yeast
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 2 1/2 cups flour

For the pocket assembly

  • 1/2 cup Jif® Natural Peanut Butter Spread
  • 1/3 cup Smucker's® Natural Fruit Spread
  • 1 egg white
  • 1 tablespoon water

Instructions

  • Add warm water and milk to a bowl with yeast and honey. Add salt and two cups of flour.
    1/2 cup warm water, 1/2 cup warm milk, 2 teaspoons yeast, 2 tablespoons honey, 1 teaspoon salt, 2 1/2 cups flour
  • Stir to combine. Add remaining half cup flour as needed to achieve tacky dough. Knead 5-7 minutes.
  • Cover dough in bowl with damp dishtowel, and let rise for an hour.
  • Preheat oven to 450 degrees.
  • Lightly flour surface, and roll dough to 1/8 inch thick.
  • Use large biscuit cutter to cut rounds, and place half onto baking sheet lined with a silpat or parchment paper, ten per sheet.
  • Add a little less than a teaspoon of peanut butter to each bottom half and top with less
    Smucker's®
    Natural Fruit spread.
    1/2 cup Jif® Natural Peanut Butter Spread, 1/3 cup Smucker's® Natural Fruit Spread
  • Working with one pocket at a time, dip finger in water and run around the circle of your base. Top with another circle and press edges together. Repeat for each pocket, then use a fork to crimp the edges.
  • Whisk egg white with a tablespoon of water in a small bowl, and brush the tops of each pocket.
    1 egg white, 1 tablespoon water
  • Bake for 9 minutes, until the tops are golden brown. Cool for 3 minutes on the sheet, then on a wire cooling rack.
  • Store leftovers in a tightly sealed container up to two days. Wrap any extra in plastic wrap and store in the freezer up to a month.

Notes

  • The dough is easy to make, but if you prefer, you can use refrigerated pizza dough from the store instead to make it easier.
  • For more tips and tricks, be sure to read the full article above.

Nutrition

Serving: 1pocket | Calories: 115kcal | Carbohydrates: 19g | Protein: 4g | Fat: 2.7g | Sodium: 161mg | Fiber: 0.9g | Sugar: 5g

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.