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cream cheese pastry with cream cheese block

Cream Cheese Pastry

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  • Author: Elizabeth Farr
  • Total Time: 20 minutes +20 minutes chilling
  • Yield: 1 1/2 pounds 1x

Description

Tangy cream cheese adds some flavor to this easy to make flaky dough that’s perfect for pies, rugelach and other pastries.  You’ll love the no-guesswork method of making pie crust.

Ingredients

Scale
  • 2 cups flour (260 g)
  • 8 oz cream chese (227 g)
  • 2 sticks butter, frozen (227 g)

Instructions

  1. Set out the butter on the counter for 15 minutes.
  2. Meanwhile measure the flour in a small bowl. Place half the flour in the bottom of a food processor. Break up the cream cheese into 8 chunks. cream cheese and flour in food processorPulse it about 10 times with the flour in the food processor until it looks crumbly. cream cheese pulsed into flour in food processorDump the cream cheese mix into a large bowl.
  3. Scoop the rest of the flour into the bottom of the processor, and then fit the machine with the grating disk. grated butter with food processorGrate the butter into the machine. Break up the leftover pieces of butter at the bottom of the disc into 1/2″ pieces.
  4. Dump the butter mix into the large bowl, and then toss everything together. 
  5. Fit the machine with a dough blade. cream cheese pastry in food processorFill the machine with about half the pastry mix, running the machine for 12-15 seconds just until the flour disappears. You’ll see the butter cut into very fine pieces and the dough at the top of the bowl should look hydrated.  It’s okay if there’s a little bit of flour at the bottom of the bowl.  Repeat with the rest of the mix.
  6. Set out two large pieces of plastic wrap on the counter.  Press the pieces together so that they stick together, forming a large square of plastic. 
  7. Dump the pastry mix into the middle of the plastic. Gather the plastic around the mix, then press down to stick the dough together. pressing cream cheese pastry dough together in plastic
  8. Use the plastic to fold the dough in half in one direction.  Press down to form the dough into one oblong piece.  Rotate the dough 90 degrees, and then repeat the folding process.  You’ll notice that the dough is holding together better at this point and is no longer crumbly. folding cream cheese pastry together in plastic
  9. From here, press the dough into a rough disk. cream cheese pastry disk on sheet trayChill the dough at least 20 minutes, or freeze it for up to 2 months before using. Thaw frozen dough in the fridge overnight before using it.

Equipment

  • Prep Time: 5 minutes + 15 minutes thaw time for the butter
  • Category: Pastry
  • Method: Food Processor
  • Cuisine: American

Find it online: https://bakingwithtradition.com/cream-cheese-pastry/