Mini Strawberry-Rhubarb Pies
- 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 Safeway 1 lb For $3.99 thru 02/09
- 1/2 cup finely chopped fresh rhubarb
- 1/4 cup granulated sugar
- 1 egg, beaten
- 2 Tbsp. turbinado sugar
- 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 400 degrees F. 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.
cream cheese, butter, flour, fresh strawberries, fresh rhubarb, granulated sugar, egg, turbinado sugar
Taken from www.kraftrecipes.com/recipes/mini-strawberry-rhubarb-pies-176083.aspx (may not work)