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Homemade Sunbutter & Jelly Freezer Pockets: Easy Nut-Free Recipe

Homemade Sunbutter & Jelly Freezer Pockets - featured image
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These Homemade Sunbutter & Jelly Freezer Pockets are a nut-free, freezer-friendly twist on the classic PB&J. Made with simple, real ingredients, they’re perfect for school lunches, busy mornings, and road trips.

Ingredients

Scale
  • 2 ½ cups (300g) all-purpose flour
  • 1 cup (226g) unsalted butter, cold and cubed
  • 6–8 tablespoons (90-120ml) ice water
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • ¾ cup (192g) sunflower seed butter (sunbutter)
  • ½ cup (160g) your favorite jelly or jam
  • 1 large egg (for egg wash)
  • 1 tablespoon water (for egg wash)
  • Turbinado or coarse sugar (for sprinkling, optional)

Instructions

  1. Make the Dough: In a large mixing bowl, whisk together the all-purpose flour, salt, and sugar. Add the cold, cubed butter. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Drizzle in the ice water, one tablespoon at a time, tossing with a fork after each addition. Stop adding water as soon as the dough holds together when squeezed.
  2. Chill the Dough: Turn the dough out onto a lightly floured surface and gently bring it together into a disc. Wrap it in plastic wrap and refrigerate for at least 30 minutes, or up to overnight.
  3. Prepare the Filling: While the dough chills, mix the sunbutter with a teaspoon of jelly or jam to loosen it slightly if it feels too thick. Set aside.
  4. Roll and Cut the Dough: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll the chilled dough out to about ⅛-inch thickness. Use a sharp knife or pizza cutter to cut the dough into rectangles—roughly 4×6 inches each. You should get about 8 to 10 rectangles.
  5. Assemble the Pockets: Place a heaping tablespoon of the sunbutter mixture onto the center of half of the rectangles. Top with about a teaspoon of jelly or jam. Place a second rectangle on top of each filled one. Use a fork to crimp the edges firmly, sealing the pocket completely. Poke a few small holes on top with the fork to allow steam to escape.
  6. Egg Wash and Bake: Brush the tops of the pockets with the egg wash. Sprinkle with turbinado or coarse sugar if using. Bake for 18-22 minutes, or until the tops are golden brown and the filling is bubbly. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
  7. Freeze or Serve: Once completely cooled, you can serve them immediately or freeze them. To freeze, place the cooled pockets in a single layer on a baking sheet and freeze for 1 hour. Then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months.

Notes

Keep everything cold for a flaky crust. Don’t overfill the pockets to prevent leaking. Crimp edges thoroughly. Let pockets cool completely before freezing. Reheat in a 350°F oven for 10-12 minutes or in an air fryer at 325°F for 5-7 minutes.

Nutrition

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Find it online: https://zorbmeal.com/homemade-sunbutter-and-jelly-freezer-pockets-easy-nut-free-recipe/