Peanut Butter And Jelly Turnovers


Sally's Baking Addiction: Irresistible Cookies, Cupcakes, and Desserts for Your Sweet-Tooth Fix

I am a complete sucker for buttery, flaky puff pastry. I find its endless pillowy layers completely irresistible. I love filling it with homemade jam and making turnovers for breakfast. While I usually drizzle the golden-brown tops with vanilla glaze, I opted for a simple melted peanut butter drizzle one morning and have never gone back. If you think this recipe looks challenging, think again. You’ll be enjoying a warm pastry reminiscent of your favorite childhood sandwich in under 45 minutes.

  • Yield: 8 Turnovers
  • Preparation Time: 25 Minutes
  • Total Time: 45 Minutes


  • 3 tbsp cornstarch
  • 2 tbsp warm water
  • 3 cups (approx. 420g) mixed berries (frozen or fresh)
  • ½ cup (100g) granulated sugar
  • 1 tsp vanilla extract
  • 1 package (2 sheets) frozen puff pastry, thawed
  • all-purpose flour, for dusting
  • egg, beaten
  • ¼ cup (60g) creamy peanut butter, melted
How to Make It
  1. Mix the cornstarch and warm water together in a small bowl until fully dissolved. In a medium saucepan over a medium heat, cook the cornstarch mixture, berries, granulated sugar, and vanilla together until the berries begin to break down. Stir constantly. After 5 minutes, stop stirring and allow to boil for 1 minute. Remove from the heat and allow the mixture to thicken for 15 minutes.
  2. Adjust the oven rack to the lower third position and preheat the oven to 400°F. Line two large cookie sheets with parchment paper or silicone baking mats.
  3. Unroll the puff pastry sheets onto a lightly floured surface. Cut each into 4 squares. Place 4 squares onto each prepared baking sheet and spoon 2–3 tablespoons of berry mixture onto the center of each square. Fold the pastry over to make a triangular package and crimp the edges with a fork to seal. Some berry juice may leak out.
  4. Lightly brush the top of each turnover with beaten egg. Cut 2 or 3 small steam vents in the tops then bake each batch for 20 minutes until golden brown. Rotate the pan halfway through bake time to avoid uneven browning.
  5. Remove from the oven and drizzle each turnover with melted peanut butter immediately before serving. These turnovers taste best eaten on the same day, though you can store them at room temperature in an airtight container for up to 3 days.

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