Description: These Rhubarb Cream Cheese Hand Pies are a delightful combination of tart rhubarb filling, creamy sweet cheese filling, all wrapped in a flaky crust. Perfect for a spring brunch, afternoon treat, or a delightful dessert.
Ingredients:
For the Filling:
- 1 cup chopped rhubarb (fresh or frozen, thawed)
- 1/3 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch
For the Cream Cheese Layer:
- 4 oz (113g) cream cheese, softened to room temperature
- 2 tablespoons powdered sugar, sifted
- 1/2 teaspoon vanilla extract
For the Crust:
- 1 package (14.1 oz) refrigerated pie crusts (or homemade double crust pie dough, if preferred)
- 1 large egg (for egg wash)
- 1 tablespoon milk (for egg wash)
Preparation:
Step 1: Prepare the Baking Sheet and Preheat the Oven Begin by preheating your oven to 375°F (190°C). This ensures the oven is at the correct temperature for even baking. While the oven is preheating, line a baking sheet with parchment paper. Parchment paper prevents the hand pies from sticking, making cleanup much easier. It also promotes even browning of the bottom crust.
Step 2: Make the Rhubarb Filling In a small saucepan, combine the chopped rhubarb, granulated sugar, lemon juice, and cornstarch. Place the saucepan over medium heat. Stir the mixture frequently to prevent scorching and ensure even cooking. As the mixture heats, the rhubarb will release its juices, and the sugar will dissolve. The cornstarch will act as a thickening agent, transforming the mixture into a jammy consistency. Continue cooking and stirring for approximately 8-10 minutes, or until the filling has thickened and the rhubarb is tender but still retains a slight bite.
Step 3: Cool the Rhubarb Filling Remove the saucepan from the heat and transfer the rhubarb filling to a heat-safe bowl. Allow it to cool completely to room temperature. Cooling the filling before assembling the hand pies is crucial. Hot filling can melt the cream cheese layer and make the pie crust soggy.
Step 4: Prepare the Cream Cheese Layer In a separate mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Use an electric mixer (handheld or stand mixer) to beat the ingredients together until the mixture is smooth and creamy. Be sure to use softened cream cheese, otherwise, it will take a lot longer to make the cheese creamy. Ensure that there are no lumps. The powdered sugar adds sweetness and helps to stabilize the cream cheese, while the vanilla extract enhances the flavor.
Step 5: Roll Out the Pie Dough Lightly flour a clean, flat surface to prevent the pie dough from sticking. Unroll the refrigerated pie crusts (or roll out your homemade pie dough) on the floured surface. Using a cookie cutter or a glass with a diameter of approximately 3 inches, cut out even circles from the pie dough. You will need two circles for each hand pie – one for the base and one for the top. Reroll any dough scraps and cut out more circles until all the dough is used.
Step 6: Assemble the Hand Pies Take half of the pie dough circles and place them on the prepared baking sheet. Spoon approximately 1 teaspoon of the cream cheese filling into the center of each circle, leaving a small border around the edges. Top the cream cheese filling with about 1 teaspoon of the cooled rhubarb filling. Be careful not to overfill the hand pies, as this can cause them to burst during baking.
Step 7: Seal the Hand Pies Place the remaining pie dough circles on top of the filled circles. Gently press the edges together to seal the filling inside. Use a fork to crimp the edges all around the hand pie. This creates a decorative seal and helps to prevent the filling from leaking out during baking.
Step 8: Create Steam Vents Use a sharp knife or a small cookie cutter to cut a small slit or shape (like a heart or star) in the top of each hand pie. This allows steam to escape during baking, preventing the crust from puffing up too much and potentially bursting.
Step 9: Prepare the Egg Wash In a small bowl, whisk together the egg and milk to create an egg wash. The egg wash will give the hand pies a beautiful golden brown color and a glossy finish.
Step 10: Brush with Egg Wash Using a pastry brush, gently brush the tops of each hand pie with the egg wash. Be sure to cover the entire surface of the crust for even browning.
Step 11: Bake the Hand Pies Place the baking sheet in the preheated oven and bake for 18-22 minutes, or until the hand pies are golden brown and the filling is bubbly. Keep a close eye on them during baking, as baking times can vary depending on your oven.
Step 12: Cool and Serve Remove the baking sheet from the oven and transfer the hand pies to a wire rack to cool completely. Allow them to cool before serving, as the filling will be very hot. Dust with powdered sugar, if desired, for an extra touch of sweetness and presentation.
Why You Will Love This Recipe:
These Rhubarb Cream Cheese Hand Pies are a winning combination of flavors and textures that will leave you wanting more. The tartness of the rhubarb pairs perfectly with the sweet and creamy cream cheese filling, creating a balanced and satisfying treat. The flaky, buttery crust adds a delightful textural contrast to the soft fillings. These hand pies are easy to make, portable, and perfect for a variety of occasions, from casual gatherings to special celebrations. They’re a delightful way to showcase the flavors of spring and rhubarb season. Moreover, the recipe is easily adaptable to use homemade pie crust for an elevated pastry. It’s a fun and relatively easy baking project that yields impressive results. They are also very freezer-friendly; bake, cool, and freeze in a single layer before putting them into a freezer-safe container. Reheat in a preheated oven at 350F until warmed through.
Serving Suggestions:
- Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.
- Dust with powdered sugar for an elegant presentation.
- Enjoy with a cup of coffee or tea for a delightful afternoon treat.
- Pack them in a picnic basket for a portable and delicious dessert.
- Serve as part of a dessert buffet at a party or gathering.
Tips:
- For a richer flavor, use full-fat cream cheese.
- If you don’t have fresh rhubarb, frozen rhubarb can be used. Thaw and drain any excess liquid before using.
- To prevent the crust from browning too quickly, cover the hand pies loosely with aluminum foil during the last few minutes of baking.
- Chill the assembled hand pies for 10 minutes before baking for better shape and flakiness.
- Add a pinch of cinnamon or ginger to the rhubarb filling for a warm and spicy twist.
- Experiment with different shapes and sizes for the hand pies.
Prep Time: 25 minutes Cook Time: 20 minutes Total Time: 45 minutes
Nutritional Information: (approximate, per hand pie)
- Calories: 220 kcal
- Protein: 3 g
- Sodium: 150 mg
Conclusion:
These Rhubarb Cream Cheese Hand Pies are a delightful treat that combines the tartness of rhubarb with the sweetness of cream cheese in a flaky, buttery crust. Easy to make and perfect for any occasion, they’re sure to be a crowd-pleaser. Whether you’re looking for a special dessert or a simple afternoon snack, these hand pies are a delicious choice. So, gather your ingredients, preheat your oven, and get ready to enjoy the irresistible flavors of spring!
5 Questions and Answers About This Recipe:
Q1: Can I use a different fruit filling instead of rhubarb?
A: Absolutely! While this recipe is specifically for rhubarb cream cheese hand pies, you can easily adapt it to use other fruits. Berries like strawberries, blueberries, or raspberries work beautifully. Apples or peaches, especially when spiced with cinnamon, would also be delicious. Just be sure to adjust the amount of sugar and thickening agent (cornstarch) as needed, depending on the sweetness and water content of the fruit you choose.
Q2: Can I make these hand pies ahead of time?
A: Yes, you can! You have a couple of options. You can assemble the hand pies completely but do not bake them. Instead, cover them tightly and store them in the refrigerator for up to 24 hours before baking. Alternatively, you can bake the hand pies, let them cool completely, and then freeze them. To reheat, bake the frozen hand pies in a preheated oven at 350°F (175°C) until warmed through. This is a great option if you want to prepare them well in advance and have them ready to go when needed.
Q3: My pie crust is sticking to the counter when I try to roll it out. What am I doing wrong?
A: The most common reason for pie crust sticking is not using enough flour. Make sure you lightly flour your work surface before rolling out the dough. Also, check that the dough itself isn’t too warm. If it’s becoming sticky, wrap it in plastic wrap and chill it in the refrigerator for 10-15 minutes to firm it up before continuing. Another helpful tip is to roll the dough in one direction and then rotate it a quarter turn, flouring the surface again each time.
Q4: What can I do if my hand pies are browning too quickly?
A: If you notice that your hand pies are browning too quickly, especially on top, you can loosely tent them with aluminum foil during the last few minutes of baking. This will help to shield the tops from the direct heat and prevent them from burning while still allowing the inside to cook through.
Q5: Can I use a different type of cheese instead of cream cheese?
A: While cream cheese provides a unique tang and creaminess that complements the rhubarb beautifully, you can experiment with other cheeses. Mascarpone cheese would offer a similar creamy texture, but with a slightly richer flavor. A blend of ricotta cheese and cream cheese could also be used, adjusting the sweetness accordingly.
