Description
These Rhubarb Cream Cheese Hand Pies are delightful mini desserts made with flaky pastry, a tangy rhubarb compote, and a creamy vanilla-scented cream cheese filling. They’re the perfect balance of sweet and tart—great for springtime baking, brunch, or a portable dessert.
Ingredients
- Rhubarb Filling:
- 2 cups fresh rhubarb, chopped
- 1/3 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- Cream Cheese Layer:
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Pastry:
- 1 package store-bought pie crust or 1 batch homemade pie dough
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a saucepan, combine rhubarb, sugar, lemon juice, and cornstarch. Cook over medium heat until thickened and rhubarb softens, about 5–7 minutes. Cool completely.
- In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Roll out pie crust and cut into 8–10 circles or rectangles.
- Spoon a small amount of cream cheese mixture in the center of each piece of dough, followed by a spoonful of rhubarb filling.
- Fold dough over filling, seal edges with a fork, and place on prepared baking sheet.
- Brush tops with egg wash and sprinkle with coarse sugar if using.
- Bake for 20–25 minutes or until golden and bubbly. Let cool slightly before serving.
Notes
- Add strawberries for a sweeter filling or orange zest for citrus flavor.
- Use puff pastry for a crisper texture.
- Freeze unbaked pies and bake from frozen, adding a few extra minutes.
- Reheat in the oven to restore crispness; avoid the microwave.
- Make ahead and refrigerate unbaked pies up to 1 day.
Nutrition
- Serving Size: 1 hand pie
- Calories: 210
- Sugar: 12g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
