Rhubarb Cream Cheese Hand Pies
These Rhubarb Cream Cheese Hand Pies are a delightful handheld dessert with a flaky puff pastry exterior, tangy rhubarb filling, and creamy sweet cream cheese center. Perfect for a quick homemade treat.
Ingredients
Pastry
- 1 sheet frozen puff pastry about 10 oz, thawed
Rhubarb Filling
- 2 cups fresh or frozen rhubarb chopped into ½-inch pieces
- 0.25 cup granulated sugar
- 1 tbsp cornstarch
- 2 tbsp cold water
Cream Cheese Filling
- 4 oz cream cheese softened
- 2 tbsp powdered sugar
- 0.5 tsp vanilla extract
Egg Wash and Topping
- 1 large egg beaten with 1 tbsp water
- 2 tbsp coarse sugar like turbinado, for topping
Instructions
- Make the Rhubarb Filling: In a small saucepan, combine chopped rhubarb and granulated sugar. Cook over medium heat 5-7 minutes, stirring occasionally, until rhubarb begins to break down.
- Thicken the Filling: Whisk cornstarch and cold water in a small bowl to make a slurry. Pour into rhubarb mixture, stir constantly, and cook 1-2 minutes until thickened. Remove from heat and cool completely.
- Prepare Cream Cheese Filling: Mix softened cream cheese, powdered sugar, and vanilla extract in a bowl until smooth.
- Preheat and Prepare: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Assemble Hand Pies: On lightly floured surface, unroll puff pastry and cut into 8 equal rectangles. Spoon ~1 tbsp cream cheese filling on one half, leaving ½-inch border, then top with ~1 tbsp cooled rhubarb filling.
- Seal Pies: Brush edges with egg wash, fold over filling, press or crimp edges to seal.
- Finish and Bake: Place pies on baking sheet, brush tops with remaining egg wash, sprinkle with coarse sugar, and cut 2-3 small slits to vent. Bake 13-15 minutes until puffed and golden. Cool briefly on baking sheet, then transfer to wire rack.
Notes
Ensure rhubarb and cream cheese fillings are cool to prevent melting pastry. Avoid overfilling to prevent leaks. Store leftovers in airtight container at room temperature for up to 2 days.
