Preheat oven to 400°F.
In a bowl sift together the flour, baking powder and salt.
Add the cold cubs of butter and cream cheese and cut in with a pastry knife or your fingers until a fine crumble is made.
Add the buttermilk and gently work together, until a dough just comes together.
Form the dough into a disc, wrap it in plastic wrap and place in the refrigerator.
Once the dough has chilled, roll the dough out onto a lightly floured surface until ⅛ inch thick.
Cut 24, 2 ½ inch fluted circles from the dough and fill half with a small amount peanut butter and jelly.
Whisk together the egg and cream.
Brush the perimeter of each hand pie with the egg wash and place the non-filled pie crusts over each filled crusts and gently press together to seal. Brush the tops with egg wash.
Using a pairing knife, cut 3 small slits on the tops of each hand pie.
Place them onto a parchment-lined baking sheet and bake in the oven for 12 to 15 minutes or until golden brown.
Allow the pb&j pie sticks to cool completely on a cooling rack. Serve.