1 sheet puff pastry, thawed
½ cup creamy peanut butter
½ cup fruit jelly (grape, strawberry, or raspberry)
1 egg (for egg wash)
2 tbsp granulated sugar
Preheat oven and line baking sheets. Roll out puff pastry and cut to squares.
Spread peanut butter on one half of each square and fold puff pastry. Seal the ends.
Brush the sealed pastries with egg wash. Sprinkle with granulated sugar.
Bake the pastries in the heated oven for 18 minutes. Once baked, cool off and serve.