These delightful hand pies combine tart rhubarb compote and creamy lemon-kissed cream cheese inside a tender, buttery crust. Perfect for spring and summer gatherings, they are small, portable, and irresistible once you take a bite.
Equipment
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Food processor
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– Mixing bowls
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Saucepan
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Rolling Pin
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Cookie cutter (2–3 inch size)
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Baking sheets
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– Parchment paper
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Pastry brush
Ingredients
- For the crust:
- 3¾ cups all-purpose flour
- 1½ tablespoons sugar
- 1½ teaspoons salt
- 1½ cups unsalted butter cold and cubed
- ¾ –1 cup buttermilk
- For the rhubarb filling:
- 1 lb rhubarb stalks trimmed and chopped into ½-inch pieces
- ⅓ cup sugar
- For the cream cheese filling:
- 4 oz cream cheese room temperature
- ⅓ cup sugar
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 1 large egg yolk
- For assembly:
- 1 egg
- 1 tablespoon water
- Coarse sugar for sprinkling
Instructions
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In a food processor, pulse the flour, sugar, and salt together. Add the butter and pulse until pea-sized crumbs form.
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Add ¾ cup buttermilk and pulse until the dough starts to come together. Add more buttermilk if needed. Knead on a clean surface until combined.
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Divide the dough in half, shape into discs, wrap in plastic wrap, and chill for at least 1 hour or overnight.
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For the rhubarb filling, combine rhubarb and sugar in a pot. Cover and cook over medium-low heat for 15 minutes.
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Remove the lid, increase to medium heat, and cook for another 10–15 minutes, stirring, until thickened. Let cool.
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For the cream cheese filling, mix cream cheese, sugar, lemon zest, lemon juice, and egg yolk until smooth. Chill until ready to use.
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Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
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Beat the remaining egg with 1 tablespoon water to make an egg wash.
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Roll out the dough to ⅛-inch thick on a floured surface. Cut into 2–3 inch circles using a cookie cutter.
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Brush half of the circles lightly with egg wash. Add 1 teaspoon of rhubarb filling and 1 teaspoon of cream cheese filling to each.
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Top with a second dough circle, making small slits for venting. Press the edges to seal and transfer to the baking sheets.
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Brush the tops with egg wash and sprinkle with coarse sugar.
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Bake for 15–20 minutes until golden and puffed.
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Allow to cool before serving.
Notes
Ensure the dough stays cold while working; if it becomes too soft, refrigerate it briefly.
You can prepare the rhubarb and cream cheese fillings a day ahead to save time.
If rhubarb is too tart for your taste, feel free to add a little more sugar while cooking.
These pies are best the day they are baked but can be stored in an airtight container for up to 2 days.