Peanut Butter and Jelly Pop-Tart Recipe

Pop-Tarts were rarely on the table growing up. I lived in what you call an “ingredient household,” where snacks were homemade and rarely pre-packaged. This meant that snack time was cheese and crackers, ants on a log, or peanut butter and jam sandwiches. It also meant that going to a friend’s house for snack time was the ultimate treat. If I was lucky, their cabinets would be overflowing with fruit snacks, salty chips, and Pop-Tarts. 

Inspired by the elusive Pop-Tarts of my childhood and my favorite throwback flavor combination of PB&J, these peanut butter and jelly Pop-Tarts bring me right back to my 90s childhood. Sweet and creamy peanut butter and fruity strawberry jam fill individually-sized pastry pockets for a portable snack (or dessert) that you can take on the go. 

Even though the official Pop-Tart flavor has been discontinued, you can enjoy this homemade (better!) version whenever you like. Pack them in a lunch box or enjoy as an after-school (or work) snack.

The Right Peanut Butter

For many baking recipes, creamy brands are best, with smooth and consistent textures that combine easily with other ingredients. This is not the time for natural, oil-on-the-top peanut butter. Using creamy peanut butter (like Jif, Skippy, or Peter Pan) is key in this recipe, ensuring no oils leak out of the pastry. 

If you want to try using natural nut butter, first stir very well, then consider adding an extra tablespoon of powdered sugar until it becomes a thick paste.

The Right Kind of Jam

Whether you are using jam (smoother) or preserves (chunkier), the most important thing is to use a standard, high-sugar content jam or preserve. The sugar will help the jam retain its structure so it stays in the pastry pocket. Using a lower sugar jam or preserve may result in weeping or seeping out of the pastry. 

That being said, use whatever flavor you like best. I love strawberry, cherry, or blueberry preserves.

Tips for Making Dough

This hand pie dough is made with both eggs and butter. Butter provides the necessary fat and flavor, and an egg makes the dough pliable, easy to roll, and adds to the golden brown color.

Here are some handy tips for making perfect pastry dough:

• With any pastry, be sure to use very cold butter; it’s the key to flaky, delicious dough. 
• You can make the pastry up to 3 days in advance. Wrap it tightly in plastic wrap and store in the fridge.
• When rolling and cutting out the dough, I use a ruler to ensure it is the perfect size and shape, using a knife or pizza cutter to cut the dough into even rectangles. 
• Don’t want rectangular tarts? Get creative with your favorite cookie cutters. Just don’t overfill the little pies.

Take a Shortcut

Don’t feel like making your own dough? No problem! Substitute 3 pieces of pre-made, rolled pie dough to form 9 hand pies. You may have to re-roll some of the pieces to form rectangles.

Hand Pies Galore!