Peanut Butter, Jelly, and Oh My Fluff These Are Good Pastries

Fluffernutter sandwiches were king of the cafeteria as a kid. If your mom made you regular old PB&J, it just wasn’t the same. The sticky, sugary, marshmallow spread on top of your peanut butter made a brown bag lunch incredibly exciting. Kids outside the New England area just don’t know what they’re missing!

My 24 year old self still appreciates this flavor combo and since I had a bag of mini marshmallows in the house, I started thinking of how to use them. I like baking, but I just don’t have the room to roll out dough in my teeny kitchen. I also don’t own an electric mixer and hate making doughs without one. Enter frozen puff pastry, absolutely delicious without any of the hard work.

To complete my fluffernutter theme, I made a raspberry sauce for the trifecta of PBJ&F. The dough takes about 40 minutes to defrost, but after that this whips up in no time and tastes amazing!

PBJ & Oh My Fluff These Are Good Pastries

  • 1 sheet frozen puff pastry, defrosted
  • 4 tbsp peanut butter
  • 12 mini marshmallows
  • 1 egg
  • 1 tbsp water
  • 1 pint raspberries
  • 1/4 cup sugar
  • 1 cinnamon stick
  • juice from 1/2 a lemon

Preheat your oven to 400 degrees.

Cut the puff pastry into 8 circles using a cookie cutter or a juice glass. Arrange four of the rounds onto a cookie sheet lined with parchment paper. In the center, spread one tablespoon of peanut butter topped with 3 mini marshmallows.

Beat the egg with the water to make an egg wash. Spread the wash around the edge of each peanut butter round and then lay one of the remaining four on top. Crimp your edges with a fork and then brush the remaining egg wash over the top of each pastry. Poke a few holes with your fork in the top and pop them in the oven for 15 minutes or until golden brown.

Once the pastry is in the oven, set your raspberries and sugar in a saucepan over very low heat. Using a potato masher, break up the raspberries and then whisk together to start forming a sauce. Add in the cinnamon stick and lemon juice. Increase the heat and stir frequently so that the bottom does not burn.

Your sauce and pastry should finish up at the same time. Discard the cinnamon stick and drizzle some sauce over the pastry. Dig in with a fork and you’ll feel like you’re right back in elementary school.

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