Peanut Butter and Jam Pastries
A healthier twist on the childhood classic PB&J, these pastries combine creamy peanut butter and fruity jam in a flaky, golden crust. Perfect for a fun breakfast or snack!
Equipment
- Baking sheet, food processor, fork, silicone baking mat (optional), parchment paper, rolling pin, wire rack
Ingrediënten
- 1 cup 120 g light spelt flour
- 2 tablespoons 24 g raw sugar
- ¼ teaspoon fine sea salt if using unsalted peanut butter
- 5 tablespoons 80 g creamy natural peanut butter, divided
- ¼ cup 60 ml plain almond or other nondairy milk, plus extra to brush on top
- ¼ cup 80 g all-fruit raspberry spread or other favorite jam, combined with ¼ teaspoon cornstarch
Instructies
- Preheat the oven to 375°F (190°C, or gas mark 5).
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a food processor, combine the flour, sugar, salt (if using), and 3 tablespoons of peanut butter.
- Pulse a few times.
- Add almond milk, 1 tablespoon at a time, until the dough begins to form.
- If too dry, add more milk as needed.
- Divide the dough into 4 equal portions and roll each into circles about ¼ inch (3 mm) thick.
- Place 2 circles on the prepared baking sheet.
- Spread 2 tablespoons of peanut butter and jam on the bottom circles, leaving a border at the edges.
- Place the remaining dough circles on top and seal the edges with a fork.
- Prick the top crust with a fork for ventilation, then brush with milk.
- Bake for 26 minutes or until golden brown around the edges and underneath.
- Let cool on a wire rack.
Notes / Tips / Wine Advice:
Serving Tip:
Best enjoyed warm with a side of fresh fruit or a cold glass of almond milk.
Wine Advice:
A crisp, light white wine like Chardonnay pairs nicely with the richness of peanut butter.
Variation:
Make it even better by applying icing on top. You’ll need ¼ cup (30 g) powdered sugar, 1 to 1½ teaspoons plain almond or other nondairy milk, and ¼ teaspoon pure vanilla extract. Combine the sugar, a little milk at a time, and the vanilla in a medium-size bowl, stirring vigorously with a large spoon until no lumps are left. The icing must be thin enough to drizzle, but just thick enough to stick to the back of a spoon, so add the milk accordingly. Drizzle on top of the pastries.
Nutritional Information
Calories: 280 kcal | Carbohydrates: 30 g | Protein: 8 g | Fat: 15 g | Fiber: 3 g | Sugar: 12 g | Salt: 0.3 g
