Pin it
These delightful raspberry cream cheese hand pies feature a flaky butter crust filled with smooth cream cheese and vibrant raspberry preserves. The rustic pastries are finished with a sweet pink glaze that adds both beauty and flavor. Simple to assemble yet impressive to serve, they deliver bakery-quality results perfect for any occasion.
The inspiration for these hand pies came from finding extra raspberry preserves in my pantry one afternoon. After years of watching pastry tutorials, I decided to experiment by pairing the preserves with cream cheese between layers of buttery dough. The results were so delicious, the entire batch disappeared within hours.
Essential Ingredients
- Double crust pie dough: Creates the flaky, golden exterior
- Cream cheese: Adds rich, tangy smoothness
- Raspberry preserves: Provides sweet-tart fruit flavor
- Egg wash: Ensures golden brown color and sealed edges
- Confectioners sugar: Forms the base of the finishing glaze
- Fresh lemon: Brightens all the flavors
Step-by-Step Instructions
- Preparing the Dough:
- Start with cold butter and flour. Grate the cold butter into the flour mixture. Add ice water gradually until dough just comes together. Chill wrapped dough for 2 hours minimum.
- Making the Filling:
- Beat softened cream cheese until smooth. Separately, cook raspberries with sugar until reduced and thickened. Cool both components completely before using.
- Assembling Pies:
- Roll dough to 1/8 inch thickness. Cut 3-inch circles. Place cream cheese and raspberry filling off-center. Seal edges with egg wash and crimp with fork.
- Baking Process:
- Place on lined baking sheets. Cut steam vents. Brush with egg wash. Bake at 375°F for 20 minutes until golden.
- Final Touches:
- Cool completely. Make glaze with powdered sugar and raspberry reduction. Drizzle over cooled pies.
Pin it
Serving Suggestions
Serve alongside vanilla ice cream for a delightful temperature contrast. Pair with lightly sweetened whipped cream for an elegant brunch option. Present on tiered stands with other pastries for afternoon tea service.
Recipe Variations
Try blueberry preserves with lemon zest for a summer variation. Use mascarpone instead of cream cheese for Italian flair. Add crystallized ginger to the filling for extra warmth. Switch to spiced apple butter for an autumn version.
Storage Instructions
Store in airtight containers at room temperature for up to 2 days. Separate layers with parchment paper. Reheat briefly at 300°F to restore crispness. Freeze unbaked pies for up to 3 months, adding 5 minutes to baking time.
Pin it
Frequently Asked Questions
- → What if I don’t have raspberry preserves? Can I use another type?
- Totally! Swap out raspberry preserves with any jam you like—strawberry, peach, cherry, or even apple could work just as well.
- → What’s the best way to store leftover hand pies?
- Let them cool completely and pop them into a sealed container. They’ll stay fresh at room temperature for 2 days, the fridge for 5 days, or the freezer for up to 3 months.
- → Can I make my own pie dough instead of using ready-made crust?
- Of course! Homemade dough can give them a special, personalized touch and makes them even tastier.
- → Why is the filling leaking out of the pies while baking?
- This usually happens if the edges weren’t sealed up tightly. Make sure to dampen the edges with water and press them firmly with a fork to close them up properly.
- → Is it okay to prep these ahead of time?
- Yes! You can assemble the pies and keep them in the fridge for up to a day before baking. You can also freeze unbaked ones and bake straight from frozen, just adding a bit more bake time.