Peanut Butter & Jelly Hand Pies

Peanut Butter & Jelly Hand Pies

Servings 9 pies
Author Brandon Matzek


  • 4 ounces cream cheese, at room temperature
  • 1/3 cup chunky peanut butter
  • 3 tablespoons sugar
  • 1 tablespoon honey
  • 1 tablespoon milk, plus a splash for the egg wash
  • Pinch of kosher salt
  • 1 (17-ounce) package puff pastry, thawed in the refrigerator
  • 9 teaspoons grape jelly, 1 teaspoon per pie
  • 1 egg
  • Turbinado sugar, for sprinkling


  1. Add cream cheese, peanut butter, sugar, honey, milk and salt to a medium bowl, mixing with a spatula to combine. Set aside.
  2. Roll out 1 sheet of cold puff pastry to an 11” x 11” square. Using a 3” round cookie cutter or similar-sized glass or bowl, cut out (9) 3” circles of pastry, and set on a parchment-lined baking sheet. Spoon 1 tablespoon of peanut butter filling and 1 teaspoon of grape jelly in the middle of each round. In a small bowl, whisk together the egg with a splash of milk (this is an egg wash). Brush the egg wash on the edges of the rounds (around the filling). Roll and cut the remaining sheet of puff pastry using the same method above. Place these rounds over the filled rounds to form the pie. Using a fork, crimp the edges of each round to seal up the pies. Transfer the baking sheet to the freezer, and let the pies chill for 30 minutes to 1 hour.

  3. While the pies are chilling, preheat an oven to 425°F. Place a rack in the middle of the oven. Take the baking sheet from the freezer, and brush the tops of each pie with egg wash. Cut 2 slits in each pie, then sprinkle each pie with turbinado sugar. Bake the pies for 15 minutes at 425°F, then drop the heat to 400°F, and bake until the pies are golden brown and bubbling (5 – 10 minutes more). Let the pies cool for 10 minutes before serving, and they’re best enjoyed warm.