Rhubarb Cream Cheese Hand Pies

For the crust

  • 3¾ cups all purpose flour
  • 1½ tbsp sugar
  • 1½ tsp salt
  • 1½ cups unsalted butter, cold and cut into small cubes
  • ¾-1 cup buttermilk

For the rhubarb filling

  • 1 lb rhubarb stalks, trimmed and cut into ½-inch pieces
  • ⅓ cup sugar

For the cream cheese filling

  • 4 oz cream cheese, room temperature
  • ⅓ cup sugar
  • 1 tsp lemon zest
  • 2 tsp lemon juice
  • 1 large egg yolk

For assembly

  • 1 egg
  • 1 tbsp water
  • coarse sugar


  1. To make the pie dough, in the bowl of a food processor, pulse together the flour, sugar, and salt. Add the butter pieces to the bowl and pulse until the pieces are pea-sized. Add in ¾ cup of the buttermilk and pulse until the dough starts to come together. Turn out onto a clean surface and knead until it is fully combined, adding more buttermilk as needed.
  2. Split the dough in half and pat into a disc. Wrap in plastic wrap and refrigerate for at least an hour or overnight. Repeat with second half of dough.
  3. For the rhubarb filling, put the rhubarb and sugar in a medium pot. Cover and cook on medium-low heat for 15 minutes, no need to stir. Increase the heat to medium, remove the lid, and cook for another 10-15 minutes or until running a spoon across the bottom of the pot leaves a trail. Remove from heat and let cool.

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