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Fried PB & J
Fried PB & J
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
240 minutes
Make a kid-friendly fried PB&J snack by wrapping rhubarb jam and peanut butter in crescent roll dough and frying it until golden and crispy.
Ingredients:
  • 2 stalks fresh rhubarb, diced
  • 0.25 cup white sugar
  • 2 tablespoons honey, or more to taste
  • 1 tablespoon water
  • 0.5 cup sliced strawberries, or to taste
  • 0.5 cup peanut butter
  • 2 (8 ounce) packages refrigerated crescent roll dough
  • 1 cup vegetable oil, or as needed
Instructions:
  • In a saucepan over high heat, mix rhubarb, sugar, lemon juice, honey, and water until rhubarb softens, about 5 to 10 minutes. Stir in strawberries and cook until they break down and mixture thickens, about 5 minutes. Remove from heat and let the jam cool for 10 minutes.
  • On a sheet of parchment paper, dollop 14 portions of jam and 14 portions of peanut butter using 1/2 tablespoon measurements. Wrap the baking sheet in plastic wrap and freeze until firm, for at least 3 hours or overnight.
  • Roll out the dough on a lightly floured parchment paper, pressing the seams together. Use a floured rolling pin to flatten the dough slightly. Cut out 28 circles using a 2-inch cookie cutter and place them on the parchment paper.
  • Take 14 dough circles and add a dollop of jam and peanut butter filling to the center of each. Top with another dough circle, seal edges by rolling and crimping, then place on a baking sheet to freeze.
  • Preheat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C) until hot.
  • Fry three crescent pockets at a time in hot oil, flipping them continuously with a small wooden spoon until golden on each side, about 1 minute per side. Drain on a paper towel-lined plate.

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