Peanut Butter & Jelly Pop-Tarts

Total Time: 25 minutes
Yield: 3


  • 1 sheet pre-rolled shortcrust pastry
  • 3½ ounces strawberry jelly 
  • 3½ ounces crunchy peanut butter
  • 1 egg, whisked
  • 3½ ounces white chocolate
  • 2¾ ounces salted peanuts 
  • Strawberries, to serve (optional)


  • Preheat oven to 400°F. 
  • Slice the shortcrust pastry into 3 even rectangles. Add a dollop of crunchy peanut butter and strawberry jelly on top of one another on one side of each rectangle.
  • Brush the edges of the pastry on one side of each rectangle (the square perimeter around the peanut butter and jelly dollops). Fold and seal with a fork, making indentations in the dough. 
  • Brush the surface of each pop-tart with the remaining egg wash. Bake on a parchment paper-lined tray for 20 minutes or until the crust is golden brown. 
  • Melt the white chocolate, and heat the remaining strawberry jelly and peanut butter to loosen the consistency. 
  • Evenly spread the melted white chocolate over the top surface of each pop-tart. Finish with a drizzle of peanut butter and jelly, and serve with strawberries on the side if desired.