Give these peanut butter hand pies a try next time you need a yummy dessert that tastes exactly like a peanut butter and jelly pop tart!
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Pin ItHow to Make Peanut Butter Hand Pies with Raspberry Drizzle
- Make the dough. Pulse salt, flour, and sugar in a food processor, then blend in butter until coarse crumbs form. Add iced water and pulse until the dough forms clumps. Knead gently on a floured surface until smooth.
- Prepare the pie crust and add filling. Refrigerate dough for 2 hours. Roll it out and cut into 12 rectangles. Place peanut butter and raspberry preserves on 6 rectangles, top with another rectangle, seal with a fork, and refrigerate for 1 hour.
- Bake and make icing. Brush pies with a beaten egg and bake for 20–25 minutes until golden. Cool, then spread with peanut butter icing, drizzle with raspberry preserves, and let set for 30 minutes.
Storing and Freezing Instructions
To Store: Peanut butter hand pies can be stored for three days at room temperature and a week in the refrigerator. Make sure they are stored in a container to stop them from drying out. They are best enjoyed fresh, either hot or cold, with a drizzle of raspberry preservatives.
To Freeze: Peanut butter hand pies freeze very well. Just bake, cool, and pop them into a freezer-safe bag and freeze them for up to three months. When ready, drizzle them with raspberry preserves and enjoy directly from frozen.
Peanut Butter Hand Pies
Give these peanut butter hand pies a try next time you need a yummy dessert that tastes exactly like a peanut butter and jelly pop tart!
Ingredients
For the dough:
- 2 ½ cups all purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 cup cold butter, cut in 1 inch cubes
- ½ cup ice cold water
For the filling:
- 6 tbsp natural creamy peanut butter
- 6 tbsp raspberry preserves
- 1 egg
For the peanut butter icing:
- 3/4 cup powdered sugar
- 2 tbsp creamy peanut butter
- 2 tbsp milk
For the raspberry drizzle:
- 2 tbsp raspberry preserves, warmed
Instructions
- To make the dough, add flour, salt and sugar to a food processor and pulse a few times to combine.
- Add the cubed butter to the food processor and pulse a few times until coarse crumbs form.
- With the motor running, pour iced water and pulse a few times until the dough just forms into large clumps.
- Turn out the dough onto a floured surface and gently knead until it comes together.
- Flatten the dough into disk.
- Wrap disc with plastic wrap and refrigerate for at least 2 hours.
- Line a baking sheet with parchment paper or silicon mat.
- On a lightly-floured surface, roll out into 16×11 inch rectangle.
- Cut the dough into 12 rectangles as shown on the photo.
- Place one tablespoon of peanut butter and one tablespoon raspberry preserves in the center of 6 of the rectangles leaving a ½-inch of space around the edges.
- Place 1 rectangle onto each bottom rectangle, making sure all edges are lined up.
- Use a fork to seal the edges.
- Place the pies on the prepared baking sheet.
- Cover with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350ºF.
- In a small bowl beat the egg with 1 tablespoon of water.
- Brush the pies with beaten egg.
- Cut three slits into the top of each pie.
- Bake in preheated oven for 20-25 minutes or until golden.
- Remove from the oven and allow to cool completely.
- In a small bowl, combine the powder sugar, milk and peanut butter.
- Spread a spoonful of icing over each pop tart.
- Allow to sit for 30 minutes so the icing can set.
- Drizzle with raspberry preserves and serve.
Nutrition
Calories: 742kcalCarbohydrates: 80gProtein: 12gFat: 43gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 109mgSodium: 745mgPotassium: 224mgFiber: 3gSugar: 32gVitamin A: 993IUVitamin C: 2mgCalcium: 43mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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