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Buttery crust wraps creamy tangy cheese and sweet raspberry filling in these fun-to-carry treats. Each has messy edges and a shiny pink top that make every bite a mix of crunchy, smooth, and sweet-tart. Don’t stress about perfect shaping—just throw them together and you’ll still get that bakery shop wow, no sweat.
One day while poking around the fridge, I found some leftover raspberry sauce. All the baking shows I’d been watching got me thinking—why not stuff it in pastry with cream cheese? The first batch didn’t last long because my family devoured them still warm. That’s when I knew I had to make these a regular treat in our kitchen.
Ultimate Ingredient Breakdown
- Pie dough: Bakes up flaky and crisp to hold all that creamy filling
- Powdered sugar: The go-to for glossy glaze that stays put after it dries
- Cream cheese: Smooth tang that cuts the sweetness and makes the filling rich
- Fresh lemon juice: Lifts the flavors and keeps things bright in the glaze and filling
- Raspberry reduction: Jammy berry taste comes from simmering raspberries to zap extra water
- Egg wash: Helps pies seal tight and turn golden and shiny in the oven
Nailing the Pies
- Dough Know-How:
- Make sure your butter and water are freezing cold so the pastry flakes. Dump your flour in a big bowl, grate the cold butter right in, and toss it gently to spread it out. Add ice water little by little until it sticks together when you pinch it. Split into two balls, wrap up, and chill for at least two hours, overnight is even better.
- Filling Making:
- Mix raspberries, sugar, and lemon juice in a pan on medium. Smash the berries as it heats, then simmer about 15 minutes until you’ve got half the amount and it’s thick enough to coat a spoon. Chill it down in a safe bowl. While that cools, whip soft cream cheese and a bit of powdered sugar until it’s smooth and spreadable.
- How to Put Them Together:
- Roll your cold dough out on flour until it’s about as thick as two stacked coins. Use a glass or biscuit cutter to stamp out circles. Plop a scoop of cream cheese off-center and a spoon of raspberry sauce on top. Don’t get greedy—too much filling means leaks. Brush the edges with egg, fold the dough over itself into a half-circle, then press around with a fork to seal and make a wavy edge.
- Bake Like a Pro:
- Line a tray with parchment and space out the pies. Snip little vents on top with scissors so steam escapes. Brush the tops with egg for shine, and sprinkle with chunky sugar if you want. Bake at 375°F for about 20 minutes—look for golden color and bubbly fruit peeking out.
- Sweet Finishing:
- Let the pies cool down on a rack. Whisk powdered sugar with raspberry reduction for a easy glaze that pours or brushes on. Decorate with sprinkles right away if you’re feeling festive and want them to stick.
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I’ve always loved cooking with raspberries since I spent summers picking them with my grandma. She showed me that tiny berries pack the most taste, which works out great in these treats. The mix of tart berries, sweet glaze, and buttery pie dough takes me straight back to baking with her, where food was all about love and fun times in the kitchen.
Tasty Serving Ideas
Dish out these little pies with scoops of classic vanilla ice cream—hot and cold together are just perfect. Or whip some cream with a splash of maple syrup for a fancy brunch snack. If you’re having a tea party, lay them alongside lemon tarts and chocolate-dipped cookies to make a pretty dessert spread everyone will want to try.
Fun Flavor Swaps
Try blueberry jam and lemon zest for a summery twist if raspberries aren’t around. Swap in mascarpone for cream cheese for a milder, almost Italian vibe. Add a little chopped candied ginger to the filling for a grown-up nudge of warmth. Or, turn these into fall treats with spiced apple butter filling and a dusting of cinnamon sugar on top before baking.
Storing for Later
Keep cooled pies in a sealed container on the counter for two days and they’ll stay fresh. Put parchment between layers so the icing doesn’t stick. If they start to get soft, pop them in a 300°F oven for about five minutes to get the snap back. You can also freeze unbaked pies on a tray, then bag them up for up to three months—bake from frozen, just tack on five more minutes in the oven.
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These raspberry cream cheese hand pies are everything I love about baking at home—big taste, friendly steps, and zero pressure. Over time, I’ve learned that the best treats are usually the no-stress ones you throw together with basic stuff and a bit of care. Each bite, with its flaky outside and jammy inside, is proof that making food at home trumps anything you’ll find boxed up at the store—both in flavor and in all the happy memories you bake in.
Frequently Asked Questions
- → Can I use other fruit preserves instead of raspberry?
- Sure can! Swap in any jam you like – try strawberry, blueberry, apricot, or cherry and they’ll taste great.
- → How do I store leftover hand pies?
- Once they’re totally cool, keep hand pies in an airtight container on the counter for two days or in your fridge for up to five. You can freeze them too – they’ll be fine for three months.
- → Can I make the dough from scratch instead of using store-bought pie crusts?
- You bet! Go with homemade pie dough if you’re feeling it. It’ll give you even more of that made-from-scratch vibe.
- → Why did my hand pies leak filling during baking?
- That usually means the edges didn’t seal tight enough. Make sure to dab the edges with a little water and press with a fork to lock everything in.
- → Can I make these hand pies ahead of time?
- Definitely! You can build the hand pies and stick them in the fridge for up to a day before baking, or freeze them unbaked and bake straight from the freezer – just add a bit more baking time.