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Easy Sunbutter & Jelly Lunchbox Pockets

Easy Sunbutter & Jelly Lunchbox Pockets - featured image
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These nut-free, homemade lunchbox pockets feature a flaky pastry filled with sunflower seed butter and jelly. They stay fresh for hours, freeze beautifully, and are a kid-approved solution to soggy sandwiches.

Ingredients

Scale
  • 2 ½ cups all-purpose flour, plus more for dusting
  • 1 cup unsalted butter, cold and cubed
  • ½ cup ice water, plus 1 tablespoon if needed
  • ½ teaspoon salt
  • ¾ cup sunflower seed butter
  • ½ cup jelly or jam (seedless recommended)
  • 1 large egg, beaten
  • Sanding sugar (optional, for sprinkling)

Instructions

  1. Make the dough: In a large mixing bowl, whisk together flour and salt. Add cold, cubed butter. Using a pastry cutter or two forks, cut the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces still visible.
  2. Add the water: Drizzle in ½ cup ice water, one tablespoon at a time, tossing with a fork after each addition. The dough should start coming together when squeezed. If too dry, add the extra tablespoon of water. Turn dough onto a floured surface, bring together into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  4. Roll out the dough: On a floured surface, roll the chilled dough to about ⅛-inch thickness.
  5. Cut into 3×3-inch squares. You should get about 12 to 14 squares. Gather scraps, gently press together, and re-roll to cut more squares.
  6. Assemble the pockets: Place about 1 tablespoon of sunflower seed butter in the center of half the squares. Top with about 1 teaspoon of jelly. Leave a clean border around the edges.
  7. Seal: Place remaining squares on top. Press edges firmly to seal. Dip a fork in flour and crimp the edges all around. Poke 3 small steam vents on top of each pocket with fork tines.
  8. Brush tops with beaten egg. Sprinkle with sanding sugar if desired.
  9. Bake: Place pockets on prepared baking sheet, spacing about 2 inches apart. Bake for 18 to 22 minutes, until golden brown and filling is bubbling slightly through vents.
  10. Cool completely on a wire rack for at least 20 minutes before serving or packing.

Notes

Keep all ingredients cold for flaky pastry. Do not overfill to prevent leaks. Pockets can be frozen for up to 3 months. For dairy-free, use cold coconut oil or vegan butter. For gluten-free, use a 1:1 gluten-free baking flour blend.

Nutrition

Keywords: sunbutter and jelly pockets, lunchbox pockets, nut-free lunch, homemade pop tarts, sunflower seed butter recipe, kid-friendly lunch, freezer-friendly lunch

Find it online: https://norasfoods.com/easy-sunbutter-and-jelly-lunchbox-pockets/