Bonne Maman Peanut Butter and Jelly Pie Sticks
Preheat the oven to 400°F.
In a bowl mix the flour, baking powder and salt. Add the cold cubs of butter and cream cheese and cut in with a pastry knife or your fingers until there is a fine crumble.
Add the buttermilk and gently work together, until a dough just comes together.
Wrap it in plastic wrap and place in the refrigerator.
Once the dough has chilled, roll the dough out onto a lightly floured surface until ¼ inch thick.
Cut 24, 2 1/2 inch rounds from the dough and fill half with a small amount of Justin’s
Classic Peanut Butter and Bonne Maman Muscat Grape Jelly. Place a lollipop stick right in the middle, about 1/4 inch from the top.
Brush the edges of each pie with egg wash and place the non-filled pie crusts over each filled crusts and gently press together to seal. Brush the tops with egg wash.
Use a paring knife to cut four small vents in each pie.
Place them onto a parchment lined baking sheet and bake for 12 – 15 minutes or until golden. Let cool on baking sheet.