How to Make Fried PB & J - A Step-by-Step Guide

When it comes to comfort food, nothing quite hits the spot like a classic peanut butter and jelly sandwich. But what if we told you there was a way to take this already delicious combination to a whole new level? Enter the fried PB & J sandwich. This indulgent treat takes the traditional PB & J up a notch by adding a crispy, golden exterior that adds a delightful crunch to every bite. Whether you're looking for a fun twist on a childhood favorite or simply in the mood for a sweet and savory t...

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Ingredients

  • 2 stalks fresh rhubarb, diced
  • ¼ cup white sugar
  • ½ lemon, juiced
  • 2 tablespoons honey, or more to taste
  • 1 tablespoon water
  • ½ cup sliced strawberries, or to taste
  • ½ cup peanut butter
  • 2 (8 ounce) packages refrigerated crescent roll dough
  • 1 cup vegetable oil, or as needed

Information

  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Additional Time: 3 hrs 20 mins
  • Total Time: 4 hrs
  • Servings: 8
  • Yield: 8 servings

  • Combine rhubarb, sugar, lemon juice, honey, and water together in a saucepan over high heat; cook and stir until rhubarb softens to a pulp, 5 to 10 minutes. Add strawberries and cook until strawberries fall apart and most of the liquid is dissolved, about 5 minutes. Remove saucepan from heat and cool jam for 10 minutes.
  • Line a baking sheet with parchment paper. Measuring out in 1/2 tablespoons, spoon 14 portions of jam and 14 portions of peanut butter onto the prepared baking sheet. Cover baking sheet with plastic wrap and freeze until fillings are solid, 3 hours to overnight.
  • Roll dough onto a lightly floured piece of parchment paper, pressing dough together at the seams. Seal the seams together and slightly flatten dough by rolling a lightly floured rolling pin over it. Cut 28 circles out of dough using a 2-inch cookie cutter. Arrange the circles on the parchment paper.
  • Place 1 jam and 1 peanut butter filling onto the center of 14 dough circles. Place a second circle of dough over the filling, rolling up the edges of the bottom circle and crimping together to seal. Arrange crescent pockets on a baking sheet and freeze.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Fry crescent pockets, 3 at a time, in the hot oil using a small wooden spoon to flip them continuously until golden, about 1 minute per side. Transfer pockets to a paper towel-lined plate.
  • Nutrition

    385 cal.

    • Total Fat: 23g
    • Saturated Fat: 5g
    • Sodium: 519mg
    • Total Carbohydrate: 37g
    • Dietary Fiber: 2g
    • Total Sugars: 17g
    • Protein: 8g
    • Vitamin C: 7mg
    • Calcium: 20mg
    • Iron: 2mg
    • Potassium: 176mg