Ingredients
- 1 package refrigerated or homemade pie dough
- 1 1/2 cups chopped rhubarb
- 1/3 cup sugar (or honey/maple syrup)
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 4 oz cream cheese, softened
- 1/2 tsp vanilla extract
- 1 tbsp sugar (for cream cheese filling)
- 1 egg (for egg wash)
- Optional: powdered sugar or simple glaze for topping
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a saucepan over medium heat, cook rhubarb, sugar, lemon juice, and cornstarch until thick and jammy. Let cool completely.
- In a bowl, mix cream cheese, vanilla, and 1 tbsp sugar until smooth.
- Roll out pie dough and cut into 8–10 equal circles or rectangles.
- Spoon a small amount of cream cheese filling and rhubarb compote onto each piece of dough.
- Fold over, crimp edges with a fork to seal, and place on the prepared baking sheet.
- Brush tops with beaten egg and poke a small hole in each for steam to escape.
- Bake for 18–22 minutes, until golden brown and puffed.
- Cool slightly, then dust with powdered sugar or drizzle with glaze if desired.
Notes
- Mix strawberries or raspberries with rhubarb for added sweetness.
- Use puff pastry for a flakier texture.
- Add cinnamon or ginger to the compote for extra flavor.
- Skip cream cheese for a fruit-only version.
- Make mini pies for party trays or brunch spreads.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 hand pie
- Calories: 240
- Sugar: 10g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
