Crunchy Fried Pb And J Recipes

Steps:

• 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.

Steps:

• Preheat your oven to 400 degrees F (200 degrees C) and set out two baking sheets that can stack on top of each other. Line one with parchment paper and set another piece of parchment paper aside.
• Unroll the puff pastry onto the parchment-lined baking sheet and poke the entire surface with a fork. Sprinkle with the granulated sugar. Place the second piece of parchment over the pastry and fit the second baking sheet on top to sandwich the pastry between both sheets. Bake the pastry for 25 minutes. Then remove the top baking sheet and parchment and continue baking for another 5 to 8 minutes, or until the pastry is golden brown. Cool completely.
• Meanwhile, using a stand mixer fitted with the whisk attachment or a hand mixer, whip the cream cheese and peanut butter together on medium speed until smooth. Slowly pour in 1/4 cup cream then add in 3/4 cup icing sugar and 1 teaspoon vanilla. Whip on high until stiff and fluffy. If desired, transfer the peanut butter cream to a pastry bag fitted with a medium round piping tip or a large zip top bag with the corner cut off.
• Add the remaining 1/2 cup cream to the bowl along with the remaining tablespoon of icing sugar and 1/2 teaspoon of vanilla extract. Whip to stiff peaks and set aside.
• Using a serrated knife, slice the puff pastry sheet along the long side into three equal pieces, each about 10-by-23 centimeters (4-by-9-inches), trimming the edges if needed. Spoon a small dollop of whipped cream or peanut butter cream onto the center of your serving dish and place one of the puff pastry pieces on top. Pipe or spread half of the peanut butter cream onto the pastry and dot with about half of the raspberries. Place another piece of puff pastry on top and repeat with the peanut butter cream and raspberries. Place the final piece of puff pastry on top, dollop or pipe over the whipped cream and scatter with raspberries, chopped peanuts and chocolate shavings, if using. Place in the fridge for up to three days. When ready to serve, slice with a serrated knife.

Steps:

• Spread the butter evenly around the bottom and sides of one large, 2-quart souffle dish. Pour 3 tablespoons of sugar into the mold, and rotate until all sides are covered. Refrigerate.
• Dilute the cornstarch in the cold milk. In a heavy-bottomed 2-quart sauce pan, bring the milk, the remaining sugar, and the vanilla to a boil. Beat together the egg yolks in a medium bowl. Add a small amount of the hot milk mixture to the beaten eggs. Then add the egg mixture back into the pan with the hot milk. Cook, stirring for 3 to 5 minutes, or until the mixture thickens substantially. Remove the pan from the heat, stir in the peanut butter, and place in a bowl to cool.
• Preheat the oven to 400 degrees.
• Prepare the strawberry sauce: bring the cup of water and the sugar to a boil in a sauce pot over high heat. Add the strawberries, and simmer for fifteen minutes. Remove from the heat and allow to cool slightly. Puree the entire contents of the pot in the blender. Pour the sauce into a pitcher, and keep warm.
• When the peanut mixture is cool, whip the egg whites, 1/4-cup sugar, and the salt until silky, stiff, and not dry. In a large bowl, using a rubber spatula, mix 1/3 of the whites into the peanut mixture to lighten up. Then fold the remaining egg whites in very gently, turning the bowl in a circular motion, until the batter is uniformly incorporated and light. Immediately pour into the souffle mold, and bake for ten minutes. The souffle should move only slightly when shaken gently. Dust with confectioners' sugar and serve at once, with the strawberry sauce on the side.