Jelly Puffs Food

PEANUT BUTTER AND JELLY PUFFS FOR SMALL (AND BIG) KIDS

Steps:

• Preheat oven to 375°F.
• Roll out pizza dough on a lightly floured surface to 1/8 -inch thickness. Using a round cookie cutter or glass 3-inches in diameter, cut circles of dough (re-roll leftover dough).
• Place 1/2 teaspoon each of peanut butter and jelly in the center of each circle - do not spread. Wrap dough around filling and pinch shut. Place seam side down on a greased cookie sheet. Brush tops lightly with water or an egg wash, (1 egg beaten with 1 tablespoon water). If desired, sprinkle cinnamon and sugar on top before baking.
• Bake for 15 to 17 minutes until lightly browned. Serve warm. Let cool at least 10 minutes before serving; jelly gets extremely hot. To reheat, place in microwave oven on medium heat, about 5 seconds per puff.

CHEESY THUMBPRINT APPETIZERS WITH HOT PEPPER JELLY

Steps:

• Blend Cheddar cheese, flour, and butter in a food processor until dough is a coarse-meal texture and forms into a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Shape dough into 1 1/2-inch balls and place 1 inch apart on a baking sheet.
• Bake in the preheated oven for 5 minutes. Remove from oven; press thumb into top of each ball, creating an indentation. Spoon about 1 teaspoon pepper jelly into indentation. Bake until edges are golden brown, about 5 minutes.

PEANUT BUTTER AND JELLY MUFFINS

Steps:

• Preheat oven to 400.
• Spray 12-muffin tin with nonstick cooking spray or line with paper muffin cups.
• In a large mixing bowl, stir together flour, sugars, baking powder and salt.
• Cut in peanut butter with a pastry cutter or fork until mixture looks like coarse crumbs.
• Add milk, oil and eggs and stir until moistened.
• Spoon into muffin cups to fill only half way. (There should be batter left over). Create a well in each cup of batter and drop about 1 1/2 tbsp of jam into each well.
• Spoon remaining batter over the jam in each muffin cup.
• Bake at 400 for 20-25 minutes. Cool on wire rack before removing.

PEANUT BUTTER AND JELLY MUFFINS

Steps:

• Combine flour, sugar, baking powder, and salt in a large bowl; cut in peanut butter with a pastry blender (or 2 knives used scissor-style) until mixture resembles coarse meal. Make a well in center of mixture. Combine eggs and milk; add to dry ingredients, stirring just until moistened.
• Spoon half of batter into greased muffin pans (or line with paper muffin cups), filling one-third full; top each muffin with 3/4 teaspoon strawberry preserves. Spoon remaining batter into muffin pans, filling two-thirds full. Bake at 400 degrees Fahrenheit for 15 to 17 minutes or until lightly browned. Remove from pans immediately.

VERY EASY DANISH (JAM FILLED PUFF PASTRY)

Steps:

• Grease an oven tray and preheat oven to 200 degrees Celsius (400 Fahrenheit).
• Cut 8 squares of equal size from the puff pastry sheets (or circles if you prefer).
• Place two teaspoons of jam (jelly) on 4 of the pastry squares. On the other 4 pieces, cut criss-crosses for ventilation and for prettiness.
• Press the criss-crossed pastry pieces on top of the jam covered pieces, and press together all around the edge using a little oil.
• Bake in oven for 20 minutes until puffed and golden.
• Allow to cool and enjoy.