Let’s have a chat about peanut butter- you know that old childhood favorite that marries the jam and bread to make the perfect sandwhich. Well, peanut butter wasn’t only a staple of my childhood. I eat is pretty consistently as an adult.
Am I an adult? Me thinks not!
Anyways, I decided to take a break from eating crunchy peanut butter right out of the jar and actually USE it.
Shall I make a peanut butter and jelly sandwich? Um, no! PB&J empanadas is where it’s at!
Starting the dough the day before allows it to rest and makes the perfect flaky dough.
Stephanie at Confituras makes incredible jams, jellies and preserves using local and seasonal ingredients and I am a HUGE fan. Stop by the farmer’s market on Saturday mornings and make sure to pick up a jar or 6.
These made my giddy with happiness, it’s like an adult pop tart!
They couldn’t bake fast enough. This would also make a really yummy 4th of July appetizer if your feeling groovy.
Just make sure you make these, stat!
Ingredients: makes about 15 empanadas
1/2 cup butter, softened
1/3 cup full fat cream cheese
1 cup all purpose flour, sifted
1 cup of your favorite jam
1 cup peanut butter- brand of your choice
1 Tbsp raw sugar
Day before baking: cream the butter and cream cheese together in a mixing bowl until smooth. Blend in the sifted flour. Turn the dough out onto some parchment paper and form into a ball, then wrap and refrigerate overnight.
Baking time: remove dough 30 minutes before use and preheat the oven to 375 degrees.
Roll out the chilled dough thin. Cut into small circles with a 3-4 inch cookie cutter. Place a small spoonful of jam and peanut butter in the center of the dough circle and moisten the edges with egg wash (1 egg whisked with about 1 tbsp of water) or just water. Fold over and press the edges together, and crimp with a fork, then with a sharp knife cut a tiny slit in the top to let the air out.
Bake 15-18 minutes and then immediately sprinkle with a pinch of raw sugar.
MMM MMM MMM SERVE EM’ UP!