But for everywhere else, you should totally cure Monday with this.
Remember Uncrustables? I LOVED them. No, they were never once purchased for us in our house because “do you know how overpriced and gross that is for something we already have?” but when I got my hands on one I was seriously in love.
In related news, I like creamy processed peanut butter better than all-natural twice as expensive healthy stuff. Sorry.
So, since we probably all agree that Uncrustables are gross, even though we might love them, why not gross them up a little more with pastry? Let’s do that. I have two version here, but this is much more of an idea/method than a recipe – use whatever you’d like for these! PB&J and turkey+swiss are two of my fav “normal” sandwiches, so that’s what I made. You do you, though!
For the turkey version, just sub in turkey, mustard, and cheese. I had all these plans for dipping sauces, but then I decided against it because the whole point of an Uncrustable is to be really fuss-free, right? These are definitely that. You could of course add some kind of drizzle or dipper or extra topping to these! Seriously – sky’s the limit.
To make the packages, unfold the puff pastry and use your fingers to press it a little bit wider and thinner. You can use a rolling pin, but I really don’t think it’s necessary. The key is just to make the pastry a bit thinner so the fillings don’t get lost.
Fold over the pastry to make a little pocket, then press the edges really firmly to make them stick together – this part is especially important for the peanut butter and jelly version, which can leak quickly when the jelly gets hot.
5. pockets. Done! Everything goes on a baking sheet and gets sprayed with cooking spray on top. Here we have two options. ONE: Bake these at 425F immediately for about 20 minutes and then eat them all at once.
TWO: Freeze them on the baking sheet for 20 minutes, then put them in a bag and store them frozen until you’re ready to eat them. You can bake them right from frozen and they’re super duper handy to have in the freezer.
I love both of these versions, but if I had to choose I’d say that the turkey worked a teeensy bit better. I actually like peanut butter and jelly cold, and you lose that with this use of the ingredients.
Both versions, though, are great, FUN throwbacks to little-kid lunches, and adding pastry never hurt a dang thing, amirite? Now I just need to find an excuse to try all the other combinations I have in my head!
- 1 sheet frozen puff pastry, thawed
- 6 tablespoons peanut butter
- 6 tablespoons jelly
- 6 teaspoons deli mustard
- 3 ounces sliced swiss cheese
- 6 ounces sliced deli turkey
- cooking spray
- Unwrap the puff pastry, and stretch lightly with your fingers to widen and thin the pastry slightly. Cut the pastry into 12 equal rectangles.
- To fill the pastries, add just a small amount of filling on one half of each of the rectangles - 6 will have a mound of peanut butter and jelly, 6 will have a small amount of mustard, turkey, and cheese. Leave an edge around the filling, then fold each of the pastries in half to form a pocket, pressing to seal the edges. Spray the tops of the pastries with cooking spray.
- To bake, preheat the oven the 425F and bake for 20 minutes until the pastry is puffed and golden.
- To freeze, arrange the filled raw pastries on a baking sheet. Freeze for 30 minutes, then place in a bag and freeze until ready to use. Bake from frozen at 425F for 20-25 minutes until the pastry is puffed and golden.