If you love pop tarts and peanut butter and jelly sandwiches this easy recipe for homemade pop tart-like pastries is just for you!
I know they’re old enough to get breakfast for themselves, thankfully, and most days that’s what they do but if they’re in a rush getting ready for school, I like to have something for them that’s tasty and that can be eaten on the go.
One of my family’s favorite go-to foods is peanut butter and that’s why I love these homemade peanut butter toaster pastries.
They are so easy to make, only have three ingredients, four if you count the egg wash, and can be served fresh from the oven or made ahead and reheated in the toaster or microwave.
Homemade Peanut Butter Toaster Pastries
- Cookie Sheet
- Parchment Paper
- 1 Box of Ready-Made Pie Crusts
- 2 tablespoon peanut butter
- 2 tablespoon strawberry preserves
- 1 egg beaten
- Preheat oven to 400 degrees F.
- Allow the pie crusts to come to room temperature so that they are easy to unroll.
- Roll out each pie crust and cut off the rounded edges so you are left with a large square.
- Cut square in half so you now have two somewhat equally sized rectangles. Perfections isn't necessary as you can see from my picture.
- On top half of each rectangle, spoon ½ tablespoon of peanut butter and next to that add ½ tablespoon (one rounded teaspoon) of preserves, jam, or jelly.
- Brush beaten egg along edges of top half forming a smaller square.
- Pull the bottom half of pie crust over the top half and use fingers to push edges together.
- Crimp edges with fork.
- Use a toothpick to add holes to allow the steam to vent. You can get creative here and make a heart shape, initials, or something else cute.
- Brush top of pie crust and edges with beaten egg.
- Place pastries on a cookie sheet lined with parchment paper.
- Bake for 15 to 20 minutes and remove from oven when pastries are a nice golden brown.
- Allow to cool slightly before serving as the filling will be hot.
- Once cooled, these can be reheated in toaster on lowest setting or in the microwave for 15 to 20 seconds.
- My middle son is my official recipe critic and he said I should have used more peanut butter.