In honor of National Pi Day, these Mini Peanut Butter Jelly Pop Tarts combine flakey pastry strudel, a jelly center, and peanut butter icing in this bite sized treat that everyone will love!
To enter the giveaway, scroll to the bottom of this post!
Did you know tomorrow is National Pie Day? No wait, I got that wrong. National Pi day.
First of all, why National Pi/e Day couldn’t be on the same day makes no sense to me. Because everybody knows that on National Pi Day, you make pies. So in honor of this very special day, I had to share a pie with you all! And not just any pie: Mini Pop Tarts loaded with jelly and topped with a sweet peanut butter icing and chopped peanuts. Oh MAN are these babies delicious! And so cute. Mini = instant cuteness.
Also mini means you can eat twice as many, because they’re small. AmIright?
I could go on and on about these babies, but instead I want to talk about something else very special: a memoir that made me laugh, cry, and everything in between. It engrossed me in a life that felt so similar to my own that I couldn’t help but write a lengthly email to the author and tell her how much it resonated with me. That memoir is Bon Appétempt by Amelia Morris.
Now, my sister Rebe and I have been fans of Amelia for years. Though Rebe and I live in separate states, we will frequently send each other texts asking if the other one has seen the latest Bon Appétempt video. And we’ve definitely sat on our bed at home together and scrolled through page after page of recipes.
What makes Amelia stand out, to me, is her honesty in blogging. I feel a breath of fresh air every time I see her posts, whether it’s tips on how to be sexy in the kitchen or most recently, her mother’s Rolex. There’s no one in the blogging world that I’m aware of that does it like Amelia, and I love her for it.
The Bon Appétempt memoir covers everything from being a child of a divorce to Amelia’s struggles as a retail associate having to box expensive dinnerwares during hot Los Angeles summers. From getting her MFA in creative writing to cooking her first cake (chocolate peppermint, to be exact).
And that’s the beauty in it- through her raw yet thoughtful stories, Amelia sucks you into her world. A world that feels so genuine and so complete in its telling that you can’t help but reflect on your own life.
And those are the best kinds of books, aren’t they? The ones that totally engross you so that you can’t put them down, and when you do, you can’t stop thinking about them?
At least that’s my favorite kind 🙂
So without further ado, I’m teaming up with Amelia to give away a copy of Bon Appétempt to one lucky reader! To enter, simply comment below.
Good luck to you all!
For the pie crust
- 1 cup all-purpose flour
- 1/2 cup butter, cold and cut into small cubes
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 4-5 tablespoons ice cold water
For the filling
- 1/3 cup jam (any will do, but I used strawberry)
For the icing
- 2 tablespoons peanut butter
- 1/2 cup plus 2 tablespoons powdered sugar
- 2 tablespoons whole milk
- finely chopped peanuts, for topping
Make the pie crust
- In a standing mixer, mix the flour, sugar, and salt. Add in the chilled butter and mix again until the mixture resembles coarse crumbs. Slowly add in the ice water, mixing with your hands. Work fast as to not melt the butter into the dough. Your goal is to keep everything as cold as possible! Stop adding water as soon as the dough comes together. If needed, fold the dough against the bowl a few times to ensure everything comes together.
- Shape the dough into an oval disk and wrap in plastic wrap. Allow to chill in fridge for at least 1 hour, but up to overnight.
Make the poptarts
- Remove the dough from the fridge. Place a large piece of saran wrap over a work surface, then sprinkle flour over it. Flour a rolling pin. Working quickly, roll the dough out into a large rectangle so the dough is about ¼ of an inch thick. Using a ruler and a sharp knife, cut your dough into rectangles 1.5" by 2.5". take the remaining scraps of dough, form them into a ball, roll them out, and repeat until you've created 24 rectangles of dough.
- Lift a corner of the saran wrap up off of your surface to help gently release the rectangles from their place. Transfer 12 rectangles to a large, parchment-lined baking sheet, leaving as little as ½ inch between each rectangle.
- Whisk an egg in a small bowl, creating an eggwash. Brush each of your 12 rectangles with the wash. This will help the dough to stick together!
- Spoon around 2 teaspoons of jam into the center of each rectangle. No need to spread it around. Place the remaining 12 rectangles dough over the base & filling of the rectangles, like a blanket. Press down slightly with your fingers to help seal the dough together. Then, using a fork, create indentations around the entire rectangle.
- Brush the remaining eggwash over the poptarts, then use a fork to create small airholes on the top. Bake for 15 minutes, then allow to cool completely.
Make the icing
- While the poptarts are baking, make your icing! Whisk together the powdered sugar, peanut butter, and milk. You're looking for a thick but spreadable consistency (it shouldn't look grainy at all). Once the poptarts are cooled completely, spread the icing over the poptarts, then sprinkle with chopped peanuts!