5. Knead really well with your hands.
6. Shape into ball, wrap in saran wrap and refrigerate for 2 hours and up to 3 days before use.
Strawberry Compote:
1. Put all ingredients in a pot and simmer over medium heat. After around 5-10 minutes, reduce heat to low.
2. Continue cooking down for approx 20 minutes until the mixture looks like chunky strawberry soup.
3. Remove from heat and let cool down completely.
4. Pour into food processor or blender and pulse until smooth.
5. Store leftovers in glass jar in the fridge for up to 3 weeks!
Uncrustables:
1. Spray a muffin-top baking pan with oil/cooking spray.
2. Fill 6 cavities with peanut butter and 6 cavities with strawberry compote, then freeze these 12 cavities for minimum 4 hours or overnight.
3. Make your dough and roll out thin. Using a 5 inch circle cutter, cut out 2 pieces of dough side by side, and layer frozen pb&j portions, then seal edges with a grease fork.
4. Repeat until all uncrustables are made!
5. Place in a greased air fryer rack for 7 minutes at 400degrees
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