Strawberry Cream Cheese Hand Pies

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These strawberry cream cheese hand pies are the perfect creamy treat! They are a flaky, sweet treat that can be enjoyed for breakfast, dessert, or snack!

Strawberry cream cheese hand pies served with berries.

These mini hand pies taste like a slice of strawberry cheesecake in mini pie form. They are buttery, flaky, and oozing with creamy strawberry goodness. The best part is, they only require 4 basic ingredients to make. You can definitely make your own pie crust, but I love using store-bought rolls to speed up the process!

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What You’ll Need

This is what you’ll need to make these strawberry cream cheese hand pies:

Ingredients to make strawberry cream cheese hand pies.
  • Pie Crust: You may use homemade or store-bought!
  • Strawberries: The main ingredient for these fruity pies. Make sure to use strawberries that are sweet and ripe.
  • Cream Cheese: For creaminess and flavor for the mini pies.
  • Maple Syrup: The main source of sweetness for the cream pie filling.
  • *Optional Egg: Mixed with water to form an egg wash to brush over the pies. You may omit this step if your little one has an egg allergy, or brush the pies with a bit of melted butter instead.
Strawberry cream cheese hand pies.

Step By Step Instructions

  1. Preheat the oven to 400 degrees F (204 degrees C).
  2. Soften the cream cheese in the microwave for 20 seconds, or let it come to room temperature to soften. Add the maple syrup to the cream cheese and mix it until it is smooth and fully combined.
  3. Unroll the pie crusts on a lightly floured surface and use a pizza slicer or a knife to cut out 6 rectangles (about 3 inches by 4 inches in size) from each crust (12 rectangles in total). You can gather the scraps and re-roll them out to get an additional 2 rectangles.
  4. Place half of the rectangles on a parchment paper-lined baking sheet. Place about 1 tablespoon of the cream cheese filling at the center of each cutout, leaving a little space off around the borders. Top with about 1 tablespoon of chopped strawberries.
  5. With the other half of the rectangles, use a knife or fork to slice or poke holes for slits to allow ventilation. You can also use a mini cookie cutter to cut out a small hole or shape. Place these rectangles on top of each filled rectangle. Use a fork to crimp the edges of the pies to seal them closed.
  6. For an optional egg wash, whisk together an egg and one tablespoon of water. Brush the top of each sealed pie with the egg wash mixture. Bake the pies for 10-12 minutes, or until golden brown.
Steps to make strawberry cream cheese hand pies.

Ingredient Substitutions

  • Strawberries: The strawberry may be replaced with any other type of berry such as raspberries, blueberries, or blackberries.
  • Egg: The egg is just used for an egg wash to help the pies brown up nicely. This step may be omitted, or you may replace it with melted butter.
Strawberry cream cheese hand pies.

Storage Instructions

Let the pies completely cool and store them in an airtight container for up to 4-5 days in the fridge. To freeze, store in a freezer-safe container or Ziploc bag once cooled for up to 3 months. 

Strawberry cream cheese hand pies served with berries.

Homemade Pie Crust

I used storebought pie crust for these mini pies, but if you prefer a homemade pie crust, you can use this recipe to make your own:

  • 1 and 1/4 cup flour
  • 1/4 teaspoon salt
  • 1 stick cold unsalted butter (cubed)
  • 2-3 tablespoons of ice water
  • *Optional: 1/2 teaspoon sugar

Combine flour and salt and add in cold butter cubes. Press together with a fork or masher until it looks crumbly. Add in ice water a little at a time until it comes together. If it falls apart, add a tiny bit more ice water. Try not to add too much water so that the dough doesn’t become too sticky. Form into a ball, then form a disc with the dough, wrap in plastic wrap, and refrigerate for at least an hour so that the ingredients can come together. Let it sit at room temperature for a few minutes before rolling out when ready to use!

Strawberry cream cheese hand pies.

Recipe Notes

  • The maple syrup adds some sweetness to the cream filling, but you may omit it if serving them to a younger baby. I like to top the pies with a dash of powdered sugar for myself!
  • I used these mini cookie cutters to cut out a heart shape slit at the top of these pies.
  • You may use store-bought or homemade pie crust for these pies. See my recipe above if you decide to make your own crust!

Here are some other sweet treats that you may like!

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Strawberry cream cheese hand pies.
5 from 1 vote

Strawberry Cream Cheese Hand Pies

These strawberry cream cheese hand pies are the perfect creamy treat! They are a flaky, sweet treat that can be enjoyed for breakfast, dessert, or snack!
Prep: 10 minutes
Cook: 12 minutes
Total: 22 minutes
Servings: 6 hand pies

Ingredients 

  • 2 rolls prepackaged pie crust
  • 1/2 cup chopped strawberries
  • 2 oz creamcheese, (1/4 cup)
  • 1 tbsp maple syrup

Optional Egg Wash

  • 1 egg
  • 1 tbsp water

Instructions 

  • Preheat the oven to 400 degrees F (204 degrees C).
  • Soften the cream cheese in the microwave for 20 seconds, or let it come to room temperature to soften. Add the maple syrup to the cream cheese and mix it until it is smooth and fully combined.
  • Unroll the pie crusts on a lightly floured surface and use a pizza slicer or a knife to cut out 6 rectangles (about 3 inch by 4 inches in size) from each crust (12 rectangles in total). You can gather the scraps and re-roll them out to get an additional 2 rectangles.
  • Place half of the rectangles on a parchment paper-lined baking sheet. Place about 1 tablespoon of the cream cheese filling at the center of each cutout, leaving a little space off around the borders. Top with about 1 tablespoon of chopped strawberries.
  • With the other half of the rectangles, use a knife or fork to slice or poke holes for slits to allow ventilation. You can also use a mini cookie cutter to cut out a small hole or shape. Place these rectangles on top of each filled rectangle. Use a fork to crimp the edges of the pies to seal them closed.
  • For an optional egg wash, whisk together an egg and one tablespoon of water. Brush the top of each sealed pie with the egg wash mixture. Bake the pies for 10-12 minutes, or until golden brown.

Notes

  • The maple syrup adds some sweetness to the cream filling, but you may omit it if serving them to a younger baby. I like to top the pies with a dash of powdered sugar for myself!
  • I used these mini cookie cutters to cut out a heart shape slit at the top of these pies.
  • You may use store-bought or homemade pie crust for these pies. See my recipe above if you decide to make your own crust!

Nutrition

Calories: 34.77kcal, Carbohydrates: 4.11g, Protein: 2.51g, Fat: 0.92g, Saturated Fat: 0.32g, Polyunsaturated Fat: 0.17g, Monounsaturated Fat: 0.34g, Trans Fat: 0.003g, Cholesterol: 28.41mg, Sodium: 78.66mg, Potassium: 62.57mg, Fiber: 0.25g, Sugar: 3.13g, Vitamin A: 46.05IU, Vitamin C: 7.06mg, Calcium: 42.97mg, Iron: 0.21mg
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Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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