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Easy Sunbutter and Jelly Freezer Lunch Pockets

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Nut-free, freezer-friendly lunch pockets with creamy sunbutter and sweet jelly, perfect for school lunches. They thaw naturally by lunchtime and require no reheating.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (spooned and leveled)
  • 1 tablespoon granulated sugar
  • 1 teaspoon fine sea salt
  • 1 tablespoon baking powder (fresh)
  • ½ cup cold unsalted butter, cut into small cubes
  • ¾ cup cold buttermilk
  • 1 large egg, beaten (for egg wash)
  • ½ cup creamy no-stir sunbutter
  • ½ cup fruit jelly or jam (strawberry, grape, raspberry, or apricot)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Make the dough: In a large bowl, whisk together flour, sugar, salt, and baking powder. Add cold butter cubes. Use a pastry cutter or two forks to cut butter into flour until mixture resembles coarse meal with some pea-sized butter pieces remaining (about 2 minutes).
  3. Add buttermilk: Pour cold buttermilk into flour mixture. Stir with a fork until a shaggy dough forms. Turn onto a lightly floured surface and gently bring together with hands. Knead 2-3 times just until it holds.
  4. Roll and cut: Pat dough into a rectangle about ½-inch thick. Roll evenly to ¼-inch thickness. Cut out rounds using a 4-inch cookie cutter or drinking glass. Gather scraps, reroll, and cut additional rounds (about 10-12 total).
  5. Assemble pockets: Place half the rounds on prepared baking sheet. Spoon 1 tablespoon sunbutter into center of each, leaving ½-inch border. Top with 1 tablespoon jelly. Do not overfill.
  6. Seal pockets: Place a second dough round on top of each filled round. Press edges firmly with fingers to seal. Use a fork to crimp edges all around. Cut two small slits on top of each pocket with a sharp knife.
  7. Apply egg wash: Brush tops with beaten egg. Sprinkle a tiny pinch of sugar on top if desired.
  8. Bake: Bake for 18-22 minutes until golden brown and filling bubbles slightly through steam vents. Rotate baking sheet halfway through.
  9. Cool completely: Transfer to a wire rack and let cool completely before freezing (at least 30 minutes).
  10. Freeze: Place cooled pockets in a single layer in a freezer-safe bag or container. Press out air before sealing. Keep for up to 3 months.

Notes

Keep butter and buttermilk cold for flaky dough. Do not overfill pockets to prevent leaks. Crimp edges firmly and always cut steam vents. Cool completely before freezing to avoid soggy dough. For dairy-free, use cold vegan butter and oat milk with lemon juice. For gluten-free, use 1:1 gluten-free blend plus extra buttermilk.

Nutrition

Keywords: sunbutter, jelly, freezer lunch pockets, nut-free, school lunch, kid-friendly, freezer meal, portable lunch

Find it online: https://jollyfork.com/easy-sunbutter-and-jelly-freezer-lunch-pockets/