Peanut Butter & Jelly in Phyllo

Photo courtesy of Gallery & Garden

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12 servings

    Jimmy’s Best Brownies
  • 1 cup butter, melted
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • ¾ cup cocoa powder
  • 1 cup flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • Strawberry Confiture
  • 1½ cups sugar
  • 2 cups fresh strawberries, sliced
  • 1 vanilla bean
  • 2 cups fresh strawberries, sliced,Butter, melted
  • Organic peanut butter
  • Chocolate chips

Jimmy’s Best Brownies

  1. Heat oven to 350 degrees. Mix melted butter and sugar with a mixer.
  2. Add vanilla and eggs one at a time until incorporated.  Mix in cocoa and mix well until blended.
  3. Combine flour, baking powder, and salt and then add to egg mixture. Mix to incorporate.
  4. Pour batter into a 13 X 9 X 2 inch greased pan and bake for about 30 minutes or until set.

 Strawberry Confiture

  1. Heat a heavy bottom, non-reactive pot over medium heat for about five minutes.
  2. Add sugar and fruit all at once.  If it starts to smoke, remove pot from heat.
  3. Gently stir as sugar melts.  Add scraped vanilla bean.  Cook until mixture boils and thickens, about 5 minutes.

To assemble

  1. Cut cooled brownies into 2 inch squares.
  2. Lay one sheet of phyllo on work surface and use a pastry brush to gently brush with melted butter. Lay another sheet of phyllo on top of the first and brush with butter.  Cut phyllo into four even squares.
  3. Place one brownie on each phyllo square and top each brownie with one tablespoon of strawberry confiture, peanut butter, and a few chocolate chips.
  4. Cinch dough around brownies like a little purse and chill until ready to serve.
  5. Bake at 425 degrees for about five minutes until dough starts to brown.  Serve with favorite ice cream.


  • from Chef James Boyce of Galley & Garden, Birmingham, AL

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