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This strawberry rhubarb mascarpone hand pie recipe transforms simple ingredients into an elegant dessert that balances sweet strawberries with tart rhubarb in a flaky puff pastry pocket. The mascarpone adds a luxurious creaminess that elevates these hand pies beyond ordinary pastries.
I first made these hand pies for a spring garden party and they disappeared within minutes. The combination of the buttery pastry with the fruit filling creates such a nostalgic flavor that reminds me of my grandmother's summer kitchen.
Ingredients
- Puff pastry squares: Carefully selected for butter content which creates those magnificent flaky layers
- Fresh organic strawberries: Chosen when bright red and fragrant for the most intense flavor
- Rhubarb stalks: Picked for their crisp texture and bright color; avoid any that look wilted
- Lemon zest: Adds brightness and enhances the natural fruit flavors without adding moisture
- Granulated sugar: Just enough to sweeten without masking the natural tartness
- Cornstarch: Creates the perfect jammy consistency, preventing a watery filling
- Mascarpone cheese: Adds richness and creaminess; use full fat for best results
- Egg wash: Creates that beautiful golden sheen on the pastry
- Sliced almonds: For a delicate crunch and nutty flavor
- Turbinado sugar: Provides a wonderful sparkle and caramelized crunch on top
Step-by-Step Instructions
- Macerate the Fruits:
- Combine strawberries, rhubarb, lemon zest, sugar, and cornstarch in a bowl and allow to sit for 15 minutes. This draws out the fruit juices and begins dissolving the sugar, creating a harmonious flavor base. The cornstarch will later thicken these juices during baking.
- Prepare the Pastry:
- Preheat your oven to 400°F and lay out the pastry squares on a parchment-lined baking sheet. The parchment prevents sticking and makes cleanup effortless. Keep the pastry cold until ready to use as warm pastry becomes difficult to handle.
- Add the Cheese Layer:
- Spread one tablespoon of mascarpone on half of each pastry square in a triangular pattern, leaving a border. This careful placement ensures the cheese stays inside during baking and creates distinct layers of flavor in each bite.
- Fill and Fold:
- Distribute the macerated fruit mixture evenly among the pastry squares, being careful not to overfill. Brush the edges with beaten egg, then fold each square into a triangle, pressing firmly with a fork to seal. The egg acts as a glue, binding the edges together.
- Chill for Structure:
- Place the assembled hand pies in the freezer for 10 minutes. This crucial step firms up the butter in the pastry, which creates those wonderful flaky layers during baking and helps maintain the shape.
- Finish and Bake:
- Brush the tops generously with egg wash, then sprinkle with almonds and turbinado sugar. Bake in the middle rack for 20 minutes until deeply golden brown. The middle position ensures even heat distribution for perfect browning.
- Rest Before Serving:
- Allow the hand pies to cool for 10 minutes before serving. This resting period allows the filling to set slightly, preventing burnt mouths and giving the flavors time to meld.
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The combination of strawberry and rhubarb has been my favorite since childhood when I would help my mother harvest rhubarb from our garden. She taught me that the tartness of rhubarb is what makes strawberries taste even sweeter—a lesson in contrast that applies to both cooking and life.
Make Ahead Options
These hand pies can be fully assembled and frozen for up to one month before baking. Simply place the unbaked pies on a baking sheet in the freezer until solid, then transfer to a freezer bag. When ready to bake, add an extra 5 minutes to the baking time, no need to thaw. This makes them perfect for unexpected guests or when you want to prepare dessert well in advance of an event.
Seasonal Variations
While strawberry and rhubarb create a classic spring combination, this recipe framework works beautifully with other seasonal fruits. Try blueberry and lemon in summer, peach and raspberry in late summer, or apple and cranberry in fall. The mascarpone base remains constant, providing that luxurious creaminess that makes these hand pies special regardless of the filling.
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Serving Suggestions
Serve these hand pies slightly warm with a scoop of vanilla ice cream for a more substantial dessert. For brunch, they pair wonderfully with coffee or mimosas. If serving at a party, consider making mini versions using 3x3 inch pastry squares and reducing the baking time by about 5 minutes. The smaller size makes them perfect finger food for a buffet or garden party.
The Science Behind Flaky Pastry
The key to achieving that perfect flaky texture lies in keeping the pastry cold until it hits the hot oven. This temperature shock causes the water in the butter to evaporate quickly, creating steam that pushes the layers apart. The freezing step before baking is crucial because it ensures the butter stays solid until that critical moment. Additionally, the egg wash does more than create a pretty shine—it also forms a protein barrier that helps prevent the filling from soaking into the pastry.
Frequently Asked Questions
- → Can I use frozen strawberries and rhubarb?
Yes, frozen strawberries and rhubarb will work, but thaw and drain them first to prevent excess moisture. Pat them dry with paper towels before mixing with the sugar and cornstarch to avoid soggy pastry.
- → What can I substitute for mascarpone cheese?
Cream cheese makes an excellent substitute for mascarpone. For a similar texture with less tanginess, mix 8 oz cream cheese with 1/4 cup heavy cream and 2 tablespoons of sour cream until smooth.
- → Why do the hand pies need to be frozen before baking?
The 10-minute freezer rest helps firm up the butter in the puff pastry. This ensures the pastry will rise properly and create those beautiful flaky layers when baked.
- → How do I store leftover hand pies?
Store cooled hand pies in an airtight container at room temperature for 1-2 days or refrigerate for up to 4 days. Reheat in a 300°F oven for 5-10 minutes to restore crispness.
- → Can I make these hand pies ahead of time?
Yes, assemble the pies completely, then freeze them unbaked on a baking sheet. Once frozen solid, transfer to freezer bags for up to 3 months. Bake directly from frozen, adding 5-7 minutes to the baking time.
- → What other fruit combinations work well in these hand pies?
Try apple-blackberry, peach-raspberry, or cherry-blueberry combinations. Just maintain similar proportions of fruit to cornstarch to ensure proper thickening of the filling.