PB&J Pop Tarts

Directions

• In a large bowl, combine flour, sugar, and salt. Add cubed cold butter and use a pastry cutter to mix until crumbly.
• Gradually add ice water, one tablespoon at a time, mixing until dough begins to hold together. Do not overmix.
• Wrap dough in plastic wrap. Refrigerate for at least 15 minutes to ensure it is chilled properly before rolling out.
• Preheat the oven to 375°F (190°C). Roll dough out on a lightly floured surface into an even thin rectangle.
• Cut the rolled-out dough into eight equal rectangles with a sharp knife or pastry wheel, for forming the pop tarts.
• Spread peanut butter on half of the rectangles, leaving a small border around the edges to help seal them.
• Spread strawberry jam on top of the peanut butter, maintaining the border to avoid the filling oozing out during baking.
• Brush the edges of the filled rectangles with the beaten egg, then top with the remaining rectangles. Press edges with a fork.
• Transfer to a baking sheet lined with parchment paper. Bake for 20 minutes, or until golden brown and fully cooked.
• Allow the pop tarts to cool on a wire rack for 10 minutes before serving or enjoying warm.