Description
Flaky rhubarb hand pies filled with sweet-tart fruit and creamy cheese filling, perfect for a portable dessert.
Ingredients
Scale
- 3¾ cups all-purpose flour
- 1½ tbsp sugar
- 1½ tsp salt
- 1½ cups unsalted butter, cold and cubed
- ¾–1 cup buttermilk
- 1 lb rhubarb, chopped
- ⅓ cup sugar (rhubarb filling)
- 4 oz cream cheese
- ⅓ cup sugar (cream cheese filling)
- 1 tsp lemon zest
- 2 tsp lemon juice
- 1 egg yolk
- 1 egg
- 1 tbsp water
- coarse sugar
Instructions
- Pulse flour, sugar, and salt, then add butter and mix until crumbly
- Add buttermilk and form dough, then chill for at least 1 hour
- Cook rhubarb with sugar until thick and let cool
- Mix cream cheese, sugar, lemon zest, juice, and egg yolk until smooth
- Roll dough, cut circles, and fill with rhubarb and cream cheese
- Seal edges, vent tops, brush with egg wash, and sprinkle sugar
- Bake at 400°F for 15–20 minutes until golden
Notes
- Do not overfill to prevent leaking
- Chill dough well for flaky texture
- Cool filling completely before assembling
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 210
- Sugar: 9
- Sodium: 120
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 3
- Cholesterol: 35