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Home » Recipes » Sandwiches/Tacos/Burgers

Grown Up Uncrustables

Published: Oct 5, 2015 Last Updated: Sep 2023 by Lindsay This post may contain affiliate links to products I use and enjoy. Leave a Comment

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So, parts of our state are fully underwater and there is no power and you have to boil water and school and work are on hold.  IMG_7668

Want to Read Later?

You can email this post to yourself (or anyone else!), so you can come back to it later!

But for everywhere else, you should totally cure Monday with this.  

Remember Uncrustables?  I LOVED them.  No, they were never once purchased for us in our house because "do you know how overpriced and gross that is for something we already have?" but when I got my hands on one I was seriously in love.  

In related news, I like creamy processed peanut butter better than all-natural twice as expensive healthy stuff.  Sorry.  

So, since we probably all agree that Uncrustables are gross, even though we might love them, why not gross them up a little more with pastry?  Let's do that.  I have two version here, but this is much more of an idea/method than a recipe - use whatever you'd like for these!  PB&J and turkey+swiss are two of my fav "normal" sandwiches, so that's what I made.  You do you, though!  

For the PB&J version, you'l need puff pastry, peanut butter, jelly, and cooking spray.  IMG_7640

For the turkey version, just sub in turkey, mustard, and cheese.  I had all these plans for dipping sauces, but then I decided against it because the whole point of an Uncrustable is to be really fuss-free, right?  These are definitely that.  You could of course add some kind of drizzle or dipper or extra topping to these!  Seriously - sky's the limit.  IMG_7641

To make the packages, unfold the puff pastry and use your fingers to press it a little bit wider and thinner.  You can use a rolling pin, but I really don't think it's necessary.  The key is just to make the pastry a bit thinner so the fillings don't get lost.  IMG_7642

Cut the piece of puff pastry into 12 even rectangles - they'll be 3x4inches, give or take.  IMG_7643

For the first kind, mound about a tablespoon of peanut butter on one half of 6 of the pastry rectangles.  IMG_7647

Then dollop on about the same amount of jelly.  IMG_7650

Fold over the pastry to make a little pocket, then press the edges really firmly to make them stick together - this part is especially important for the peanut butter and jelly version, which can leak quickly when the jelly gets hot.  IMG_7651

Same thing happens with the turkey pockets!  1. pastry. IMG_7653

2. mustard. IMG_7654

3. cheese. IMG_7655

4. turkey. IMG_7656

5. pockets.  Done!  Everything goes on a baking sheet and gets sprayed with cooking spray on top. Here we have two options.  ONE:  Bake these at 425F immediately for about 20 minutes and then eat them all at once.  IMG_7657

TWO:  Freeze them on the baking sheet for 20 minutes, then put them in a bag and store them frozen until you're ready to eat them.  You can bake them right from frozen and they're super duper handy to have in the freezer.  IMG_7652

I love both of these versions, but if I had to choose I'd say that the turkey worked a teeensy bit better.  I actually like peanut butter and jelly cold, and you lose that with this use of the ingredients.  IMG_7665

Both versions, though, are great, FUN throwbacks to little-kid lunches, and adding pastry never hurt a dang thing, amirite?  Now I just need to find an excuse to try all the other combinations I have in my head!  IMG_7675

Recipe

Grown Up Uncrustabes, 2 ways

Lindsay Howerton-Hastings
No ratings yet
Print Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins

Ingredients
  

  • 1 sheet frozen puff pastry thawed
  • 6 tablespoons peanut butter
  • 6 tablespoons jelly
  • 6 teaspoons deli mustard
  • 3 ounces sliced swiss cheese
  • 6 ounces sliced deli turkey
  • cooking spray

Instructions
 

  • Unwrap the puff pastry, and stretch lightly with your fingers to widen and thin the pastry slightly. Cut the pastry into 12 equal rectangles.
  • To fill the pastries, add just a small amount of filling on one half of each of the rectangles - 6 will have a mound of peanut butter and jelly, 6 will have a small amount of mustard, turkey, and cheese. Leave an edge around the filling, then fold each of the pastries in half to form a pocket, pressing to seal the edges. Spray the tops of the pastries with cooking spray.
  • To bake, preheat the oven the 425F and bake for 20 minutes until the pastry is puffed and golden.
  • To freeze, arrange the filled raw pastries on a baking sheet. Freeze for 30 minutes, then place in a bag and freeze until ready to use. Bake from frozen at 425F for 20-25 minutes until the pastry is puffed and golden.
  • Enjoy!

Nutrition

Serving: 6g
Tried this recipe?Let me know how it was!

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Image of Lindsay Howerton-Hastings smiling sitting on dark gray couch wearing chambray blue shirt.

Hi! I'm Lindsay. I'm a maternal mental health therapist, a recipe developer, food writer, and taker of all kinds of pictures. Thank you so much for being here! This blog is about how to take care of yourself and your people without taking anything too seriously.

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