Mini Strawberry-Rhubarb Pies

By carol gorman

Who doesn't love strawberry and rhubarb? Flaky pastry, fresh strawberries and fresh rhubarb team up to make these cute, yet elegant, mini pies that are perfect for entertaining.

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Ingredients

• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed, softened
• 1/2 cup butter, cut up, softened
• 1-1/2 cups flour
• 3/4 cup finely chopped fresh strawberries
• 1/2 cup finely chopped fresh rhubarb
• 1/4 cup granulated sugar
• 1 egg, beaten
• 2 Tbsp. turbinado sugar

Details

Servings 12
Preparation time 20mins
Adapted from kraftcanada.com

Preparation

Step 1

Process cream cheese, butter and flour in food processor until mixture forms ball. Flatten into disk; wrap in plastic wrap. Refrigerate 20 min. Meanwhile, combine strawberries, rhubarb and granulated sugar; set aside.

Roll out pastry on lightly floured surface to 1/8-inch thickness. Use 3-inch cookie cutter to cut pastry into 24 rounds, rerolling scraps as necessary. Discard any remaining dough.

Heat oven to 400ºF. Spoon fruit mixture onto centres of 12 pastry rounds, leaving 1/2-inch border around edges; brush borders with egg. Cover with remaining pastry rounds; seal edges with fork. Cut slits in top crusts; brush with remaining egg. Place on parchment-covered baking sheet; sprinkle with turbinado sugar.

Bake 15 to 18 min. or until golden brown.