Whole Wheat Peanut Butter & Jelly Pockets

By daiseyduck

• Subbing the Peanut Butter: You can replace the peanut butter with any other nut or seed butter you prefer.

• Subbing the Dairy: You can replace the milk with any non-dairy milk.

• Filling Variations: PB & banana, PB & honey, Nutella, Nutella and bananas

Ingredients

• For the pockets:
• Fo1/2 cup warm water (not hot or boiling)
• 2 teaspoons active dry or instant yeast
• 1/4 cup creamy peanut butter
• 2 tablespoons honey
• 1/2 cup milk, whole, 2%, or skim
• 1 1/2 cups whole wheat flour
• 3/4 cup all-purpose flour, plus extra for kneading
• 1 teaspoons salt
• 1 cup jam or jelly
• 1 cup peanut butter, creamy or chunky
• 1/4 cup of milk
• r the dough:

Details

Adapted from thekitchn.com

Preparation

Step 1

Mix the water and yeast together and let sit for about five minutes until the yeast is dissolved. Warm the peanut butter and honey in 15 second bursts in the microwave until they have softened enough to stir together easily. Stir the milk into the peanut butter and honey (some peanut butter chunks are fine), then stir this mixture into the yeast. Add the flour and salt to the bowl and stir until a shaggy dough is formed.

Sprinkle a little all-purpose flour onto a clean work surface and turn out the dough. Knead the dough for 5-7 minutes, until the dough is smooth and elastic. Add more flour as needed to keep the dough from sticking to your hands or the work surface, but try to be sparing. It's better to use too little flour than too much. If you get tired, stop and let the dough rest for a few minutes before finishing kneading.

Clean the bowl you used to mix the dough and film it with a little olive oil. Set the dough in the bowl and turn it until it's coated with oil. Cover with a clean dishcloth or plastic wrap and let the dough rise until it has doubled in bulk, 1-2 hours.

Heat the oven to 425°F. Line a baking sheet with parchment and set it near your work surface.

Turn out the dough onto a lightly floured work surface. Divide the dough in half. Set half aside and cover with a kitchen towel to keep from drying out.

Working with the first half of dough, divide into 8 pieces for sandwich-sized pockets (or 16 pieces of snack-sized pockets). Using a floured rolling pin, roll each of the pieces into a circle roughly 5-6 inches (or 4-5 inches for snack-sized), and as thin as you can make them. Roll from the center of the dough outwards, as you do for pie dough. If the dough starts to shrink back on you, let it rest for five minutes and try again.

In the center of half of the rounds, spread a 2 tablespoons of peanut butter topped by 2 spoonfuls of jam (or 1 tablespoon each for snack-sized). Leave at least an inch of clean border around the edges. Brush this edge with a little milk and top with another circle of dough. Use the tines of a fork to firmly seal the edges.

Transfer the pockets to the parchment-lined baking sheet, spaced an inch apart. Bake for 15 minutes, until the edges of the pockets turn golden-brown. Let the pockets cool for a few minutes on the baking sheet, then transfer to a cooling rack to finish cooling. Repeat with the second half of the dough.