Peanut Butter and Jelly Pop Tarts are a quick homemade version that’ll take you back to your childhood.
Breakfast just got a lot easier with these homemade peanut butter and jelly pop tarts!
When I was a kid I used to eat pop tarts ALL OF THE TIME. Seriously, it was like my favorite breakfast.
It was quick and easy. All I had to do was just pop them into the toaster, and I would have this ooey gooey, warm pastry. It was perfection! For some reason though, now that I have my own kids, I almost never buy my kids these wonderful little pastry treats.
It is crazy all of the flavors they have out now, such as hot fudge sundae or birthday cake, because I only ever remember eating frosted brown sugar.
Well, because my kiddos love them so much, and as much as I do, I set out on trying to make them at home. If you regularly read The Bitter Side of Sweet you will know that I am a super nut about puff pastry! I think it is so easy to use and I can have a quick dessert ready in no time, like these Key lime tarts.
To make these pop tarts, I used three very simple ingredients: peanut butter, jelly and puff pastry. It is simple as that. Now, when using puff pastry, there is some waiting time. I know we all don’t like to wait, but it is okay – this is necessary.
You see, the puff pastry is frozen, and while I have seen some use it frozen, I prefer to let my pastry sit at room temperature for about 20 minutes, just so it is easier to use.
Making them a kid’s classic, like peanut butter and jelly, was a no brainer for me. I did however make these kind of large. You could absolutely make these smaller, for a more bite-sized treat, or to stretch the recipe further for more servings.
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Peanut Butter and Jelly Pop Tarts Recipe
Ingredients
- 1 sheet Frozen Puff Pastry Thawed
- 1/2 cup Strawberry Jam
- 1 Egg
- 1 teaspoon Water
- 1/2 cup Peanut Butter Melted
Instructions
- Allow puff pastry to come to room temperature, about 20 minutes.
- Preheat oven to 400°F.
- Roll out puff pastry on lightly floured surface.
- Cut the sheet into 3rds. Then cut each into halves. You will end up with 6 rectangles.
- Place on baking sheet lined with parchment paper.
- Divide jam up equally onto 3 rectangles.
- Brush the edge of each rectangle with egg wash.
- Place the remaining 3 triangles on top of the rectangles with jam.
- Use a fork to press to seal the edges.
- Bake for 20 minutes or until golden brown.
- Melt peanut butter in microwave for 15 seconds.
- Drizzle over the top of each cooled pastry.
- Serve and ENJOY!