Strawberry Rhubarb Quark Handpies
Strawberry Rhubarb Quark Handpies
Homemade bites of fruit and cream
Handpies are just what they sound like—little pastries stuffed with your favorite pie fillings. For these homemade mini pies, we’re packing them with bright strawberry and rhubarb, and a dollop of creamy quark. Quark, a type of cheese that’s similar to Greek yogurt, is cool and refreshing, with lactic citrus notes that pair perfectly with the orange zest and fresh fruit inside these crisp, doughy bites.
Strawberry Rhubarb Quark Handpies
Homemade bites of fruit and cream - Prep Time : 2 hr
- Cook Time : 2 min
- Total Time : 2 hr 20 min
- Makes 10-14 Small Pies
Ingredients
- For the Pie Dough:
- 3 ½ cups All Purpose flour
- ½ tsp. Fresh orange zest
- 1 ½ Tbsp. Granulated sugar
- 1 ½ tsp. Salt
- 1 ½ cups Unsalted butter, cold
- 1 cup Buttermilk
- For Filling & Assembly:
- 1 ea. Murray’s Strawberry Rhubarb Preserves, 10 oz.
- 1 cup Strawberries, thinly sliced
- 1 ea. Vermont Creamery Quark, 8 oz.
- 1 egg
Directions
- For the Dough:
- Whisk together flour, zest, sugar and salt in the bottom of a large bowl.
- Cut the cold butter into small cubes and, using a pastry blender or fork, work it into the flour mixture until the butter breaks into pea-sized pieces.
- Stir in ¾ cup buttermilk with a rubber spatula to incorporate until a craggy mass forms. At this point, use your hands to knead a couple times in the bowl until a ball naturally forms. If this doesn’t happen, add remaining ¼ cup of buttermilk in increments until the dough forms into a cohesive ball.
- Divide the dough in two and flatten slightly into discs before wrapping tightly in plastic wrap. Chill in the fridge for at least an hour and up to two days.
- How to Fill & Assemble:
- With your station ready in front of you--lightly floured work surface, bowl of sliced strawberries, bowl of quark and bowl of strawberry rhubarb preserves--remove one disc of dough from its plastic wrap and roll until the sheet is ¼” thick.
- Using a cookie cutter, glass or mouth of a mason jar, cut circles that are between 3 to 5 inches in diameter. Placing the cut circles aside, do the same with the second disc of pie dough.
- Depending on the number of circles you are able to cut out of your dough, divide them in half and lay out the first half on your board without overlapping.
- Place 2-3 slices of strawberry in the center of each layed out disc. Follow with a dollop of strawberry rhubarb preserves, no more than a teaspoon.
- Finally, stud the top of each with a half teaspoon or so of the quark.
- Once those rounds have been stacked with the layered filling, top each with the remaining discs of dough and press around all sides to fully seal the contents within. Using a fork or dough sealer, crimp the edges to fully ensure the filling will not spill out of any open seams while the handpies bake.
- Preheat an oven to 400F. Line 2 medium or 1 large baking sheet with parchment paper and using a thin spatula, slide each sealed handpie onto the baking sheets and leaving at least an inch and a half between each handpie.
- Whisk one egg and using a spoon or pastry brush, apply a thin layer to the top of each handpie.
- Using a paring knife, slice a couple of slits into the top of each handpie to allow steam to escape in the oven.
- Bake for 15-20 minutes or until the tops of each handpie are golden brown.
- Remove and let cool on a wire rack before digging in!
