Rhubarb Cream Cheese Hand Pies

• Vegetarian

• Produce

  • 1 tsp Lemon, zest
  • 1 lb Rhubarb stalks

• Refrigerated

  • 1 Egg
  • 1 Egg yolk, large

• Condiments

  • 2 tsp Lemon juice

• Baking & Spices

  • 3 3/4 cups All-purpose flour
  • 1 1/2 tsp Salt
  • 12 1/4 tbsp Sugar
  • 1 Sugar, coarse

• Dairy

  • 1 1/2 cups Butter, unsalted
  • 3/4 cup Buttermilk
  • 4 oz Cream cheese

• Liquids

  • 1 tbsp Water

Found on joanne-eatswellwithothers.com

Description

Ingredients

• 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
• 1 lb rhubarb stalks, trimmed and cut into ½-inch pieces
• ⅓ cup sugar
• 4 oz cream cheese, room temperature
• ⅓ cup sugar
• 1 tsp lemon zest
• 2 tsp lemon juice
• 1 large egg yolk
• 1 egg
• 1 tbsp water
• coarse sugar

Directions

• 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.
• 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.
• 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.
• For the cream cheese filling, whisk together the cream cheese, sugar, lemon zest, lemon juice, and egg yolk. Chill until ready to use.
• Heat oven to 400. Line two baking sheets with parchment paper. Beat remaining egg and 1 tbsp water. Set aside.
• On a well-floured surface, roll out the dough until it is about ⅛th-inch thick. Using a cookie or biscuit cutter, cut the dough into 2 or 3-inch circles.
• Brush half of the dough circles very lightly with the egg wash. Top with 1 tsp rhubarb filing and 1 tsp cream cheese filling. Top each with a second circle that has been vented by making small cuts in it. Press the edges together so that they form a seal. Transfer to the prepared baking sheet and repeat with remaining dough. Brush the tops with the egg wash and sprinkle with coarse sugar.
• Bake for 15-20 minutes, or until puffed and golden. Allow to cool before serving.

Nutrition