Print

Rhubarb Hand Pies with Mascarpone Filling Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 3 reviews

Delight in these Rhubarb Hand Pies featuring a flaky homemade pie dough filled with a tangy rhubarb caramelized filling and a rich mascarpone cream center. Perfectly baked until golden brown, these hand pies combine tart and sweet flavors with a tender buttery crust, ideal for a cozy dessert or snack.

Ingredients

Pie Dough

  • 2-3/4 cups (400 grams) all-purpose flour
  • 2 teaspoons kosher salt
  • 2 tablespoons (25 grams) granulated sugar
  • 2 cups (454 grams) unsalted butter, cold and cubed (82% butter fat preferred)
  • 1/2 cup ice water

Rhubarb Filling

  • 8 ounces (227 grams) rhubarb, cut into 1/2-inch pieces
  • 1/2 cup (100 grams) granulated sugar
  • 2 tablespoons water

Mascarpone Filling

  • 2 ounces (57 grams) mascarpone cheese, cold
  • 2 tablespoons (25 grams) granulated sugar
  • Pinch of kosher salt (less than 1/8 teaspoon)
  • 1 teaspoon lemon zest
  • 1 egg yolk
  • 2 tablespoons sour cream, cold
  • 2 teaspoons lemon juice

Egg Wash

  • 1 whole egg
  • 1 teaspoon milk

Topping

  • Turbinado sugar

Instructions

  1. Prepare Pie Dough: In a large bowl, whisk together flour and kosher salt. Add cubed cold butter and use fingers to smash butter into flat pieces about quarter-sized, resulting in a coarse cornmeal-like texture. Gradually add 4 tablespoons of ice water and fold in quickly, adding more water one tablespoon at a time as needed until dough looks shaggy. Press dough into a rectangle on a floured surface, roll to a 10 x 8-inch rectangle, then fold into thirds (letter fold). Repeat rolling and folding two more times. Divide dough into two pieces, wrap in plastic, and chill at least 30 minutes.
  2. Make Rhubarb Filling: Chop rhubarb into 1/2-inch pieces. In a 3-quart saucepan, combine sugar and water and bring to a boil, stirring just to dissolve sugar. Cook over medium heat until caramel turns light amber. Remove from heat and add rhubarb; some caramel may harden initially but will melt as rhubarb releases liquid. Return to heat and stir constantly over medium-low until rhubarb breaks down into a puree-like consistency. Add water 1 tablespoon at a time if sticking. Adjust sweetness with additional sugar if too tart. Cool to room temperature, refrigerate if not used immediately.
  3. Prepare Mascarpone Filling: In a small bowl, combine mascarpone, kosher salt, and sugar. Add lemon zest and mix. Stir in egg yolk, lemon juice, and sour cream until smooth. Refrigerate until assembly.
  4. Assemble Hand Pies: Let one dough portion rest at room temperature 10-15 minutes, then roll out to 1/8-inch thickness. Cut 3-inch squares. Place 1 teaspoon mascarpone filling in center, top with 1-1/2 teaspoons rhubarb filling. Brush edges with egg wash, cover with another dough square, sealing edges with fork. Gather scraps, form a dough circle, wrap and refrigerate to make additional pies. Repeat with second dough portion. Refrigerate assembled pies at least 30 minutes or freeze for later baking.
  5. Bake Hand Pies: Preheat oven to 400°F 30 minutes before baking. Arrange 6 pies on parchment-lined baking sheet, brush with egg wash, cut an opening at top, and sprinkle with turbinado sugar. Bake 18-20 minutes until deep golden brown; add 2 minutes baking if more color desired. Cool on sheet 5 minutes then transfer to cooling rack. Serve warm for best flavor.
  6. Storage: Store baked pies at room temperature in airtight container up to 2 days or refrigerate for up to one week. Reheat in 350°F oven before serving. Unbaked pies can be frozen after assembly for later use.

Notes

  • Do not overcrowd the baking pan; spacing allows for even heat circulation and proper browning.
  • Dough can be refrigerated up to 1 week or frozen up to 1 month before use.
  • Adjust rhubarb filling sweetness according to taste; add sugar gradually.
  • Use cold ingredients where specified to ensure flaky dough texture.
  • Hand pies are best enjoyed warm but store well for make-ahead convenience.

Find it online: https://marthatasty.com/rhubarb-hand-pies-with-mascarpone-filling-recipe/