Peanut Butter And Jelly In Phyllo Recipe
strawberry compote, chocolate ice cream, salty peanuts, marshmallow fluff
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Phyllo
Preheat your oven to 350°F (175°C). Melt the unsalted butter in a small saucepan. Lay out 2 sheets of phyllo dough on a clean surface and brush the top layer with melted butter. Repeat this process with 2 more sheets to create a stack of 4 sheets.
- 2
Add the Filling
Spread half of the peanut butter evenly over the phyllo stack. Top with half of the strawberry compote, followed by a sprinkle of salted peanuts. Then, add a layer of marshmallow fluff.
- 3
Fold and Bake
Fold the phyllo dough over to create a pocket, sealing the filling inside. Brush the top with more melted butter. Repeat the process with the remaining phyllo sheets and filling ingredients. Place the pockets on a baking sheet and bake for 15-20 minutes or until golden brown and crispy.
- 4
Serve
Once baked, let the phyllo pockets cool slightly. Serve warm with a scoop of chocolate ice cream on the side and drizzle the remaining strawberry compote over the top.