Best Cream Cheese Pastry Dough Recipes

CREAM CHEESE PASTRY DOUGH

Steps:

• Process the butter, cream cheese, and cream in a food processor, electric mixer, or by hand to thoroughly combine.
• Add the flour and salt. Process just until combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into 2 pieces. Flatten into disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out.
• Rub flour all over a rolling pin. Working with one dough disk at a time, place the disk on a clean, well-floured surface. Applying some pressure with the rolling pin, roll gently from the center of the dough to the top and bottom edges. Rotate the disk and roll to the top and bottom edges again. Reflour the work surface and rolling pin, turn the dough over, and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent.

CREAM CHEESE PASTRY DOUGH

Steps:

• In a food processor blend the butter, the cream cheese, the flour, and the salt, pulsing the motor, until the dough just begins to form a ball, gather the dough into a ball, and flatten slightly. Dust the dough with flour and chill it, wrapped in plastic wrap, for 1 hour. The dough may be made 1 day in advance and kept wrapped well and chilled.

CREAM CHEESE PASTRY DOUGH

Steps:

• 1. --8 tablespoons butter, room temperature --4 ounces cream cheese, room temperature --1/4 cup heavy or whipping cream --1 1/2 cups plus 2 tablespoons all-purpose flour --1/2 teaspoon coarse salt or sea salt
• 2. In the bowl of the food processor fitted with a metal blade, place the butter, cream cheese, and cream; process until thoroughly combined and smooth. Add the flour and salt and pulse until just combined and dough just will come together in a ball.
• 3. Generously flour a work surface and place the prepared ball of dough on it. Divide the dough into two (2) equal portions. Flatten the dough into disc shape and wrap with plastic wrap. Place dough into the refrigerator for at least 30 minutes before rolling out.
• 4. If the dough has been refrigerated longer than 1 hour, take it out of the refrigerator approximately 15 minutes before rolling.
• 5. Flour your hands generously. Tilt the rolling pin and sprinkle it with flour as you rotate the rolling pin. On a lightly floured surface, form pastry into a ball; shape into a flattened round. (For two-crust pie, divide pastry into halves and shape into two rounds.) Roll pastry 2 inches larger than an inverted pie plate with a floured rolling pin. Try to control the rolling pin and move from the center out. Don't use the rolling pin to go back and forth. Use your rolling pin something like this: Roll North, pick up the pin, roll Northeast, pick up dough and move counter-clockwise, repeat. You want the crust as evenly rolled as you can.
• 6. Fold pastry into quarter folds and ease into pie plate, pressing firmly against bottom and sides of pie plate.