April 23, 2024
Mini Peanut Butter and Jelly Pies
Creamy peanut butter and strawberry preserves in a light sugary pastry crust
Minutes Prep time: 15
Minutes Total time: 35
Servings: 18
Difficulty: easy
Ingredients
Ingredients
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1 pkg (14 oz each) refrigerated pie crusts
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1/4 cup all-purpose flour
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PAM® Baking Spray
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1 large egg
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1 tablespoon water
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1/2 cup creamy peanut butter
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1/2 cup strawberry preserves
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Confectioners' sugar
Mini Peanut Butter and Jelly Pies
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 2 mg | 0 |
| Carbohydrate | 18 g | 6% |
| Cholesterol | 14 mg | 5% |
| Total Fat | 10 g | 15% |
| Iron | 1% | |
| Calories | 170 kcal | 9% |
| Sodium | 149 mg | 6% |
| Protein | 3 g | 5% |
| Saturated Fat | 3 g | 16% |
| Sugars | 6 g | 1% |
| Vitamin C | 0 |
Directions
Directions
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Step one
Preheat oven to 400°F. Unroll 1 pie crust on lightly floured surface. Roll out pastry with lightly floured rolling pin to 12-inch circle. Spray 2-1/2-inch cookie cutter with cooking spray. Cut pastry into 18 circles, re-rolling scraps; repeat with remaining pie crust.
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Step two
Spray 15x10-inch baking sheet with baking spray. Place 18 pastry circles 1 inch apart on prepared sheet pan. Whisk together egg and water in small bowl; brush lightly over pastry. Drop about 1 teaspoon peanut butter and 1 teaspoon strawberry preserves in center of each pastry circle. Top with remaining pastry circles. Seal edges with tines of fork.
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Step three
Brush the tops of pies with remaining egg mixture. Bake 12 to 15 minutes or until lightly browned. Remove from baking sheet to wire rack; cool completely. Dust with sugar.
Preparation images
Mini Peanut Butter and Jelly Pies
Nutrition information
