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Rhubarb Cream Cheese Hand Pies

Rhubarb Cream Cheese Hand Pies

Emily
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.
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Prep Time 45 minutes
Cook Time 25 minutes
Chill Time 1 hour
Total Time 2 hours 10 minutes
Servings 12
Calories 270 kcal

Ingredients
  

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 teaspoon lemon zest
  • 2 teaspoon lemon juice
  • 1 large egg yolk

For Assembly:

  • 1 egg + 1 tablespoon 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.