These sweet cream cheese hand pies are the ultimate effortless dessert. Flaky puff pastry is filled with cream cheese and finished with a drizzle of rosewater syrup. Whether you’re looking for a quick Ramadan dessert or a unique treat to pair with your afternoon tea, these Middle Eastern-inspired pastries are a guaranteed crowd-pleaser.
I can’t quite remember the first time I tried these cream cheese hand pies, but I do remember falling in love with them instantly. They are moreish in the best way possible: light, flaky, and just the right amount of sweet. It is truly hard to stop at just one.
In the Gulf region, these are a beloved staple, especially during Ramadan. Unlike traditional Middle Eastern pastries like Baklava or Warbat, which are usually multi-layered phyllo pastries filled with nuts or ashta (clotted cream), these hand pies are much more approachable for the home cook. They offer a beautiful balance: the crunch of golden puff pastry against a warm, creamy centre, topped with toasty sesame seeds.
The magic is in the finish. You have two delicious ways to serve them: a traditional rosewater simple syrup (known as Attar) for a light, floral aroma, or a drizzle of sweetened condensed milk for a richer, modern twist. Paired with a hot cup of tea or coffee, they are the perfect effortless dessert for any occasion, whether you are hosting a formal dinner or just want a sweet treat for the family.
Sweet Cream Cheese Hand Pies: Why you’ll love them
What makes these hand pies a staple in my kitchen is how they deliver a high-end, bakery-style result with minimal effort. While they share the flavour profile of more complex Middle Eastern sweets, they are far more approachable for a busy home cook. Here is why they are a must-try for your next dessert spread:
- The Perfect Texture: You get the “shatter” of flaky pastry paired with a smooth, warm cheese centre.
- Controlled Sweetness: Unlike traditional tray-baked desserts that are soaked in syrup, you can control exactly how much sugar goes into every bite. You can go for a light glaze or a heavy drizzle.
- Customisable Finishes: Whether you love floral rosewater syrup (Attar) or indulgent sweetened condensed milk, you can tailor these to your preference.
- Make-Ahead Friendly: Assemble them in advance and keep them chilled until you’re ready to bake, making them ideal for dinner parties or a stress-free Iftar.
Tips for the Perfect Flaky Hand Pies
To ensure your hand pies look as good as they taste, here are my top expert recommendations for working with these ingredients.
The “Kiri” Gold Standard
For the most authentic flavour, I highly recommend using Kiri cream cheese squares. In the Gulf, Kiri is the go-to for these pastries because of its unique, velvety texture and mild saltiness. Most importantly, Kiri squares hold their shape beautifully during baking. If you can’t find them, use a high-quality full-fat block cream cheese (cut into squares) rather than the spreadable kind in a tub, which can be too watery and leak.
Achieving a Golden Bake (Without Egg Wash)
You don’t actually need an egg wash for these. The high butter content in quality puff pastry naturally browns into a gorgeous golden hue. However, if you want an extra-deep shine, you can lightly brush the tops with a little milk or melted butter using a pastry brush before sprinkling your sesame seeds.
The Science of the “Puff”
Puff pastry relies on cold layers of butter to puff in the oven. If the dough becomes too soft while you are filling the pies, the layers will stick together and the pastry will turn out heavy rather than flaky. If the kitchen is warm, pop your tray in the freezer for 5 minutes before the pies go into the oven. You can assemble the pies on a silicone baking mat to ensure they don’t stick to your bench.
Use a Precision Cutter
To get those perfectly straight edges that allow the pastry to rise to its full potential, use a rolling pizza cutter or a sharp bench scraper. A standard kitchen knife can sometimes “drag” the dough, sealing the edges and preventing that beautiful flaky lift.
Ingredients
To make these Sweet Cream Cheese Hand Pies, you only need a handful of quality ingredients. Using the right staples makes all the difference in achieving an authentic flavour. Rose petals are an optional garnish.
- Puff pastry: I recommend using a high-quality, all-butter puff pastry for the best flavour and rise. Opting for store bought pastry saves time without compromising on taste. In Australia these typically come as 24cm x 24cm (9.5 in x 9.5 in) pre-rolled sheets.
- Cream cheese: My go-to for these pies is Kiri cream cheese squares. They hold their shape and have a signature velvety texture. You can successfully substitute them with Philadelphia cream cheese (cut into squares), but avoid shelf-stable cream cheese in a jar, as it won’t behave the same way in the oven.
- Sugar & Water: This recipe uses a 1:1 ratio of regular white (granulated) sugar and water to create the traditional simple syrup (Attar).
- Rosewater or Orange Blossom Water:These iconic Middle Eastern flavourings add a beautiful floral note to your syrup. If you aren’t a fan of floral scents, you can easily substitute these with vanilla extract.
- Sesame seeds: These aren’t just for decoration! They contribute a toasty, nutty note that rounds out the overall flavour profile perfectly.
Rosewater vs. Orange Blossom Water:
Which should you choose?
If you are new to Middle Eastern pantry staples, choosing between these two can be confusing. While they are often used interchangeably, they offer different vibes:
- Rosewater (Ma’el Ward):Distilled from rose petals, this is bold, aromatic, and very classic. It’s the scent most people associate with traditional Middle Eastern sweets.
- Orange Blossom Water (Ma’el Zahr):Distilled from bitter orange citrus blossoms, this is slightly more complex and citrusy.
Pro Tip: If you find rosewater too intense (or “perfumed”), try a 50/50 blend of both. It creates a more balanced, sophisticated syrup. You can find high-quality bottled rosewater or orange blossom water online to keep in your pantry for future bakes.
How to make cream cheese hand pies
Creating these delectable hand pies is simpler than you might think, requiring only a few simple steps!
- Make the simple syrup: In a small saucepan, combine water and sugar and bring to a boil. Reduce the heat to medium low and let simmer until the sugar has completely dissolved, the syrup is clear, and has slightly thickened. Set aside to cool.
- Portion the puff pastry: Using a sharp knife, or pizza cutter, cut the puff pastry into nine equal squares (approximately 8cm or 3″).
- Prepare the filling: If you are using Kiri squares, cut each square in half. Alternatively, cut a block of cream cheese into small bite sized pieces.
- Assemble and freeze the hand pies: Place a piece of cheese in the center of each pastry square. Fold the pastry over the filling and seal the edges tightly by pressing with a fork, and top with sesame seeds. Arrange on a lined baking tray. Freeze while the oven preheats to 180°C (355°F). This step helps prevent any filling from leaking out.
- Bake and serve: Bake in a 180ºC fan forced oven (355ºF) for 10 minutes, then increase the temperature to 200ºC (390ºF) and bake for a further 5 minutes, or until golden brown. Maintain 180ºC temperature the entire time, if using an egg wash. Set aside to cool to room temperature. Just before serving, drizzle generously with the cooled simple syrup and garnish with rose petals if desired.
FAQ
I’ve answered a few of the most common questions below about making sweet cream cheese hand pies.
Can I make the cream cheese hand pies ahead of time?
Yes! You can assemble the hand pies and freeze them in a single layer on a baking sheet for about 45 minutes until firm. Once frozen, transfer them to a ziplock bag for storage for up to a month. Bake them straight from frozen, adding just 1–2 minutes to the usual baking time. For the best texture and flavour, the hand pies are best eaten on the day they’re baked.
How can I stop the filling from leaking?
If the filling leaks, it is usually because the pastry is overfilled or the edges aren’t fully sealed. My troubleshooting tips include:
- Don’t overstuff: Use just enough cream cheese so the edges of the pastry meet easily without stretching.
- Crimp firmly: Use the tines of a fork to press the edges together until they are fully sealed.
- Flash Freeze: As mentioned in the steps, freezing the pies for 5 minutes before baking helps the filling stay solid while the pastry “sets” in the heat of the oven.
- Start with a lower baking temperature: This allows the fats in the puff pastry to melt gently, sealing the dough before the internal steam builds up and creates those signature flaky layers.
How do I keep the hand pies from getting soggy?
The secret is the temperature contrast. Always ensure your simple syrup is completely cooled to room temperature before drizzling it over the warm pies. If you pour hot syrup over hot pastry, it will soak in and turn the dough soggy. For the best crunch, only drizzle the syrup over the pies you plan to eat immediately.
Why didn’t my puff pastry rise well?
Puff pastry relies on cold layers of butter creating steam. If the dough gets too warm while you are cutting and filling it, the layers may stick together. If you find the pastry getting soft or sticky while you work, simply pop it back in the fridge for 10 minutes before you finish assembling.
Flavour Variations
While the classic cream cheese filling is delicious, if you’re wanting to change things up, try one of the following flavours instead:
- Cinnamon Roll: Whisk a teaspoon of cinnamon into the cream cheese before filling.
- Tres Leches: Add a teaspoon of vanilla to the cream cheese. Skip the simple syrup and instead drizzle the baked hand pies with sweetened condensed milk after baking for that signature tres leches flavour.
- Custard Slice: Swap cream cheese for pastry cream for a sweeter pie that resembles the flavour of custard slice.
- Baklava: Add a small handful of finely chopped nuts (like walnuts or pistachios) into the cream cheese. Skip the sesame seeds and instead garnish with pistachios after baking for a delightful baklava-inspired treat! Drizzle with the simple syrup as usual.
- Berry Cheesecake: Fold some lightly mashed fresh berries into the cream cheese for a hand pie bursting with berry cheesecake flavour.
Sweet Cream Cheese Hand Pies
Ingredients
Simple Syrup
- 1 cup granulated sugar
- 1 cup water
Cream Cheese Hand Pies
- 6 cubes (108 g) cream cheese
- 1 ½ sheets puff pastry
- 2 tsp sesame seeds
Instructions
- Combine water and sugar in a small saucepan and bring it to a boil.Reduce the heat to medium low and let simmer until the sugar has completely dissolved, the syrup is clear, and has slightly thickened. Set aside to cool.
- Using a sharp knife, or pizza cutter, cut the puff pastry into nine equal squares (approximately 8cm x 8cm or 3" x 3"). Cut three more squares from the second sheet of puff pastry. Return unused portion to the freezer.
- Cut Kiri cream cheese squares in half diagonally to form a triangle. Alternatively, cut 108g of cream cheese from a block into 12 bite sized pieces.
- Place cream cheese pieces on the puff pastry and fold over the puff pastry to encase the filling. Seal tightly with a fork and top with sesame seeds.Arrange on a lined baking tray and freeze the hand pies while the oven preheats to help prevent any filling from leaking out.
- Preheat the oven to 180ºC fan forced oven (355ºF) for 10 minutes, then increase the temperature to 200ºC (390ºF) and bake for a further 5 minutes, or until golden brown. Set aside to cool to room temperature. Garnish with rose petals, if desired. Drizzle with simple syrup and serve immediately.
Notes
More Pastry Desserts You’ll Love
If you enjoyed these Cream Cheese Hand Pies, you might want to try these other delicious pastry treats:
From My Kitchen
- Simple Strawberry Galette: My most popular pastry recipe! It features a clever “pastry hack” using both puff and shortcrust pastry for the perfect crisp-yet-flaky crust.
- Strawberry Brie en Croute: If you love the combination of melted cheese and fruit, this is the ultimate showstopper. It’s elegant, indulgent, and surprisingly easy to put together.
From Around the Web
I’ve also found some incredible recipes from other bakers that I think you’ll absolutely love:
- Pumpkin Cream Cheese Hand Pies by I Am Baker: The perfect cozy, spiced variation for the autumn months.
- Sopapilla Cheesecake Hand Pies by Food Fanatic: An irresistible mash-up of honey-drizzled sopapillas and creamy cheesecake.
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