Why You’ll Love This Rhubarb Cream Cheese Hand Pies
Hey there, fellow baking enthusiasts! Are you ready to embark on a culinary adventure that will tantalize your taste buds and leave you utterly satisfied? Then get ready to fall head over heels for these unbelievably delicious rhubarb cream cheese hand pies! These aren’t your grandma’s hand pies (though she’d probably love them too!). They’re a delightful blend of sweet and tart, creamy and flaky, making them the perfect treat for any occasion.
Imagine sinking your teeth into a perfectly golden-brown crust, yielding to a luscious filling of tangy rhubarb and a smooth, dreamy cream cheese center. The textures are a delightful contrast – the crisp pastry against the soft, melt-in-your-mouth filling. It’s a symphony of flavors and textures that will leave you wanting more. What makes these hand pies even better? They’re surprisingly quick and easy to make, despite their impressive presentation. You don’t need any fancy baking skills to achieve perfectly delightful results. Whether you’re a seasoned baker or a beginner, these hand pies are a fantastic recipe to tackle.
These hand pies are more than just a dessert; they’re an experience. They’re perfect for a cozy afternoon tea party, a delightful picnic in the park, or even a simple, sweet ending to a busy week. They evoke a feeling of warmth, comfort, and homemade goodness. And the best part? Everyone will be clamoring for the recipe! So, grab your apron, gather your ingredients, and let’s get baking!
What You’ll Need
Here’s what you’ll need to create these magical hand pies. I’ve included little notes to help you choose the best ingredients for optimal flavor and texture:
- All-purpose flour: The foundation of our perfectly flaky crust.
- Sugar (granulated & coarse): Granulated for sweetness in the crust and filling, coarse for a beautiful, crunchy topping.
- Salt: Enhances the flavors of both the crust and filling.
- Unsalted butter (cold and cubed): Essential for that melt-in-your-mouth flaky crust. Make sure it’s very cold!
- Buttermilk: Adds richness and tenderness to the crust.
- Rhubarb stalks (fresh): The star of the show! Look for firm, vibrant stalks.
- Cream cheese (full-fat, at room temperature): The creamy heart of the hand pie. Room temperature is key for smooth blending.
- Lemon zest & juice: Brightens the cream cheese filling and complements the rhubarb perfectly.
- Large egg yolk (plus one whole egg): Adds richness and helps the crust brown beautifully.
Step-by-Step Instructions
Let’s get baking! Follow these steps, and you’ll be enjoying these delightful hand pies in no time. Remember, baking is a journey, so relax and have fun!
- Make the crust: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the buttermilk, mixing until the dough just comes together. Do not overmix! Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
- Prepare the rhubarb filling: While the dough chills, combine the chopped rhubarb and sugar in a medium bowl. Let it sit for about 15 minutes to allow the rhubarb to release its juices. This step is crucial for a juicy filling!
- Make the cream cheese filling: In a separate bowl, beat the softened cream cheese with the sugar until smooth. Stir in the lemon zest, lemon juice, and egg yolk until well combined. Set aside.
- Assemble the hand pies: On a lightly floured surface, roll out half of the chilled dough to about ⅛-inch thickness. Use a 4-inch cookie cutter or a knife to cut out circles. Repeat with the remaining dough.
- Fill the hand pies: Spoon about 1 tablespoon of the rhubarb filling into the center of each dough circle. Top with about 1 tablespoon of the cream cheese filling. Fold the dough over to form a half-moon shape, crimping the edges to seal.
- Bake the hand pies: Preheat your oven to 375°F (190°C). Whisk together the egg and water for an egg wash. Brush the egg wash over the hand pies and sprinkle with coarse sugar. Bake for 20-25 minutes, or until golden brown and the filling is bubbly.
- Cool and enjoy: Let the hand pies cool slightly on a wire rack before serving. They are best enjoyed warm, but are delicious at room temperature as well!
Pro Tip: For extra flaky crust, chill the dough for at least an hour before rolling and cutting. Don’t overcrowd the baking sheet; give the hand pies space to expand.
Tips for Success
To ensure your hand pies turn out perfectly, here are a few helpful hints: Use cold butter – this is key for a flaky crust. Don’t overmix the dough, or the crust will be tough. Let the rhubarb sit with the sugar to release its juices – this ensures a moist filling. Chill the dough thoroughly before rolling it out to prevent shrinkage. And finally, don’t be afraid to experiment! Baking is all about having fun and creating something delicious.
Variations to Try
Feeling adventurous? Try these variations to customize your hand pies:
- Strawberry Rhubarb: Add chopped strawberries to the rhubarb filling for a delightful twist.
- Spiced Rhubarb: Incorporate a pinch of cinnamon, nutmeg, or ginger into the rhubarb filling for a warm, comforting flavor.
- Cream Cheese Variations: Experiment with different flavored cream cheeses, such as vanilla bean or maple.
- Gluten-Free Crust: Substitute your favorite gluten-free pie crust mix for the all-purpose flour.
Storing and Reheating
Store leftover hand pies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, simply place them in a preheated oven at 350°F (175°C) for 5-7 minutes, or until warmed through. You can also microwave them for 30 seconds to a minute, but the oven method will yield a crispier crust. Freezing is also an option. Wrap them tightly in plastic wrap and then foil, storing them in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Q: Can I use frozen rhubarb?
A: Yes, you can use frozen rhubarb, but make sure to thaw it completely and drain off any excess liquid before adding it to the sugar. This prevents a soggy filling.
Q: What if my crust is too dry?
A: Add a tablespoon of buttermilk or cold water at a time until the dough comes together. Avoid overmixing!
Q: How long do the hand pies keep?
A: At room temperature, they’ll last for about 2 days. In the refrigerator, they’ll keep for up to 4 days. Frozen, they’ll last up to 3 months.
Q: Can I make the filling ahead of time?
A: Absolutely! Both the rhubarb and cream cheese fillings can be prepared a day or two in advance and stored in the refrigerator.
The Final Word
These Rhubarb Cream Cheese Hand Pies are a true testament to the beauty of simple ingredients combined with a little love and care. The perfect balance of tart and sweet, creamy and flaky, these hand pies will quickly become a family favorite. Their delightful flavors and ease of preparation make them ideal for any occasion, from casual weeknight treats to elegant gatherings. So, what are you waiting for? Give this recipe a try, and don’t forget to share your baking adventures with me in the comments below! I’d love to see your creations and hear your feedback. Happy baking!
Rhubarb Cream Cheese Hand Pies
Equipment
- Mixing bowls Several for different components
- Pastry blender or food processor For cutting in the butter
- Rolling Pin
- Baking Sheet
- Pastry brush
Ingredients
Crust
- 3.75 cups all-purpose flour
- 1.5 tablespoons sugar
- 1.5 teaspoons salt
- 1.5 cups unsalted butter cold and cubed
- 0.75 cups buttermilk to 1 cup, as needed
Rhubarb Filling
- 1 pound rhubarb stalks trimmed and chopped into ½-inch pieces
- 0.33 cup sugar
Cream Cheese Filling
- 4 ounces cream cheese at room temperature
- 0.33 cup sugar
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 1 large egg yolk
Assembly
- 1 egg
- 1 tablespoon water
- coarse sugar for sprinkling
Instructions
- Make the crust: Whisk together flour, sugar, and salt. Cut in cold butter using a pastry blender or food processor until mixture resembles coarse crumbs. Gradually add buttermilk, mixing until dough just comes together.
- Wrap dough in plastic wrap and chill for at least 30 minutes.
- Make the rhubarb filling: Combine rhubarb and sugar in a bowl. Set aside.
- Make the cream cheese filling: Beat cream cheese, sugar, lemon zest, lemon juice, and egg yolk until smooth and creamy.
- Preheat oven to 375°F (190°C). Roll out chilled dough and cut out circles. Place a spoonful of rhubarb filling and a spoonful of cream cheese filling in the center of each circle.
- Fold dough over filling to form a half-moon shape, crimping edges to seal. Brush with egg wash (beaten egg and water). Sprinkle with coarse sugar.
- Bake for 25-30 minutes, or until golden brown and filling is bubbly.
- Let cool slightly before serving.