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Jam and Cream Hand Pies

  • Author: She's Almost Always Hungry
  • Total Time: 45 minutes
  • Yield: 8 1x


These jam and cream hand pies are inspired by Miami’s Cuban pastelitos de guayaba and are filled with your favorite jam and a lightly lemony cream cheese.


Units Scale

For the cream cheese filling

4 ounces cream cheese, room temperature

1/4 cup sugar

1 teaspoon lemon zest

2 teaspoons lemon juice

1 egg, scrambled and separated

For the hand pies

2 pie crusts (premade or homemade)

1/21 cup jam, to taste

3 tablespoons turbinado sugar, for sprinkling


Preheat oven to 400F. Line a baking sheet with parchment paper.

In a small bowl, combine all the filling ingredients using only half of the scrambled egg. Set aside.

On a lightly floured surface, divide each pie crust into quarters. Optional: For each quarter, cut off one corner and re-attach to the other side to form a rough square.

On one half of the crust, cut three slits for venting. This will be the top of the hand pie.

On the other half of the crust, place one heaping tablespoon of cream cheese filling. Top with a tablespoon of jam (or more, if desired).*

Fold the side with the cut slits over the filling. Seal the edges by crimping with a fork. Transfer the pies to the prepared baking sheet. Use reserved half scrambled egg to brush the top of each pie and sprinkle with turbinado sugar.

Bake for 20-25 minutes, rotating the pan halfway through.

Let sit on pan for 5 minutes before transferring to a wire rack to cool completely.


*If you have a strong-flavored jam you may want to use a little less. Find a balance that tastes best to you.

  • Prep Time: 15 minutes
  • Inactive Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Pies
  • Cuisine: American


  • Calories: 380.86
  • Sugar: 21.52 g.
  • Sodium: 322.50 mg.
  • Fat: 17.73 g.
  • Saturated Fat: 11.12 g.
  • Carbohydrates: 49.98 g.
  • Fiber: 1.50 g.
  • Protein: 2.97 g.
  • Cholesterol: 36.69 g.

Keywords: store-bought pie crust, jam, cream cheese