Description
These charming rhubarb cream cheese hand pies combine sweet-tart rhubarb compote with a creamy citrus filling, all nestled in a flaky, buttery crust. Ideal for spring and summer, they’re a delightful grab-and-go dessert for any occasion.
Ingredients
Scale
For the Crust:
- 3¾ cups all-purpose flour
- 1½ tablespoons sugar
- 1½ teaspoons salt
- 1½ cups unsalted butter (cold and cubed)
- ¾ to 1 cup buttermilk
For the Rhubarb Filling:
- 1 lb rhubarb stalks (chopped)
- ⅓ cup sugar
For the Cream Cheese Filling:
- 4 oz cream cheese
- ⅓ cup sugar
- 1 tsp lemon zest
- 2 tsp lemon juice
- 1 large egg yolk
For Assembly:
- 1 egg + 1 tbsp water (egg wash)
- Coarse sugar
Instructions
- Make dough: Combine dry ingredients, cut in butter, add buttermilk. Chill.
- Cook rhubarb with sugar until soft. Cool.
- Mix cream cheese, sugar, lemon zest, juice, and yolk until smooth.
- Roll out dough, cut shapes. Fill with cream cheese and rhubarb.
- Seal, chill 15 minutes. Brush with egg wash and sprinkle sugar.
- Bake at 375°F for 20–25 minutes until golden. Cool slightly before serving.
Notes
-
Chill dough and fillings for easy handling.
-
Add fruit or spice variations to the fillings.
-
Freeze before or after baking for future treats.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 270