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Rhubarb Cream Cheese Hand Pies

Delightful pastries filled with a sweet-tart rhubarb filling and creamy goodness, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1.5 cups rhubarb, chopped Fresh rhubarb is preferred.
  • 0.5 cups granulated sugar Can substitute with honey or maple syrup.
  • 8 oz cream cheese, softened Ensure it's at room temperature for easy mixing.
  • 1 tsp vanilla extract
Pastry Ingredients
  • 1 pkg refrigerated pie crusts Store-bought or homemade.
  • 1 large egg, beaten For egg wash.
  • powdered sugar for dusting, optional

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a saucepan, combine the chopped rhubarb and granulated sugar over medium heat, stirring occasionally, until the rhubarb softens, about 5-7 minutes. Remove from heat and allow to cool.
  3. In a mixing bowl, beat the softened cream cheese with vanilla extract until completely smooth and creamy.
  4. Roll out the pie crusts on a lightly floured surface and cut into circles about 4-5 inches in diameter.
Assembly
  1. Place a spoonful of the cooled rhubarb mixture and a dollop of the cream cheese mixture in the center of each circle.
  2. Gently fold over the dough to create a half-moon shape and crimp the edges to seal securely.
  3. Brush the tops lightly with the beaten egg for a golden finish.
Baking
  1. Bake in the preheated oven for 20-25 minutes or until the hand pies are golden brown and bubbly at the edges.
  2. Allow to cool slightly, then dust with powdered sugar if desired.

Notes

For best flavor, serve warm. These hand pies can be frozen for up to 3 months and reheated.