Rhubarb Cream Cheese Hand Pies
Rhubarb Cream Cheese Hand Pies
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:
1. In a food processor, pulse flour, sugar, and salt. Add butter and pulse until pea-sized crumbs form .
2. Add ¾ cup buttermilk and pulse until dough starts to come together. Add more buttermilk as needed and knead on a clean surface until combined .
3. Divide dough in half, shape into discs, wrap in plastic, and chill for at least 1 hour or overnight .
4. For the rhubarb filling, combine rhubarb and sugar in a pot. Cover and cook over medium-low for 15 minutes .
5. Remove lid, increase to medium heat, and cook 10–15 minutes more, until thickened. Let cool .
6. For the cream cheese filling, mix cream cheese, sugar, lemon zest, lemon juice, and egg yolk until smooth . Chill until ready .
7. Preheat oven to 400°F (200°C) 
. Line two baking sheets with parchment paper .
. Line two baking sheets with parchment paper .8. Beat remaining egg with water to make egg wash .
9. Roll out dough to ⅛-inch thick on a floured surface. Cut into 2–3 inch circles using a cookie cutter .
10. Brush half the circles lightly with egg wash. Add 1 tsp rhubarb and 1 tsp cream cheese filling to each .
11. Top with a second circle, vented with small slits. Press edges to seal and transfer to baking sheet .
12. Brush tops with egg wash and sprinkle with coarse sugar 
.
.13. Bake for 15–20 minutes until golden and puffed .
.14. Cool before serving
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