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Rhubarb Cream Cheese Hand Pies


From what I can tell, baby-wearing is the new little black dress.

Which is why ALL THE COOL KIDS are doing it.

And by that I mean, almost everyone I know is set to bring a wee bairn into this world within two weeks of my wedding date.

Which basically means the probability of someone is going to go into labor AT MY WEDDING is pretty much 100%. No pressure to all those with due dates in and around November 29th. (But seriously, make it happen. Bride’s orders.)



Ingredients;
  • 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

Instructions;
  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.
  4. For the cream cheese filling, whisk together the cream cheese, sugar, lemon zest, lemon juice, and egg yolk. Chill until ready to use.
  5. Heat oven to 400. Line two baking sheets with parchment paper. Beat remaining egg and 1 tbsp water. Set aside.
  6. 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.
  7. 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.
  8. Bake for 15-20 minutes, or until puffed and golden. Allow to cool before serving.


For The Full Instructions, Please Visit The Full Recipes: joanne-eatswellwithothers.com
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