Happy National Peanut Butter Lover’s Day! To celebrate, we present you with a new spin on a beloved classic. Peanut butter and jelly sandwiches may be a childhood staple, but that doesn’t mean they’re off limits as an adult. Our empanada recipe below shows you how to transform the classic snack into a more grown-up dessert.
1/4 cup granulated sugar
3/4 cup Concord grapes
2 tablespoons flour
4 pieces pastry dough (cut into 6-inch circles)
2 tablespoons peanut butter
- Preheat oven to 400°F. In a small bowl, beat 1 egg.
- In a small pot, combine grapes, flour, and sugar and heat over medium high. Cook, stirring continuously, until grapes are breaking down and filling is thickened, about 5 minutes. Remove pot from heat and set aside to cool for about 1 minute.
- Arrange dough in a single layer on a parchment-lined baking sheet. Spoon grape filling evenly onto 1 side of each dough piece. Add peanut butter evenly on top. Fold over dough and seal edges using the tines of a fork.
- Brush egg wash over tops of pies. Cut a small slit into each for steam to escape and sprinkle over reserved sugar. Transfer to oven and bake until golden, 15–18 minutes.