MINI STRAWBERRY-RHUBARB PIES
Prepare these Mini Strawberry-Rhubarb Pies for your next dinner party. These Mini Strawberry-Rhubarb Pies are both scrumptious and adorable.
Provided by My Food and Family
Categories Dairy
Time 58m
Yield 12 servings
Number Of Ingredients 8
Steps:
- 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 centers 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 coarse sugar.
- Bake 15 to 18 min. or until golden brown.
Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0.7209 g, Sugar 0 g, Protein 3 g
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