Best Cream Cheese Pastry Recipes

CREAM CHEESE PUFF PASTRY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with cooking spray.
• Cut thawed puff pastry sheet in half. Cut each half into 6 small squares. Put a spoonful of cream cheese on one side of each square. Fold over diagonally to make a triangle. Brush edges with water and press to seal.
• Transfer pastries to the prepared baking sheet. Brush beaten egg over top of the pastries to add shine.
• Bake in the preheated oven until top is golden, about 20 minutes.

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.

FRESH RASPBERRY CREAM CHEESE PUFF PASTRY TART

Steps:

• Preheat oven to 400 degrees Fahrenheit, or to the temperature recommended on your package of puff pastry. Line a large baking sheet with parchment paper. Sprinkle a little flour on your pastry surface and, with a rolling pin, roll pastry sheet to approx 11-inches by 14-inches in size. Transfer pastry to baking sheet. With a butter knife, lightly score a 1/2-inch border around the edges, then fold the edge up and toward the center, pressing lightly, to create a neat border. Score the center lightly with a knife, taking care to not cut all of the way through (but if you accidentally do, it'll be okay). Bake until golden brown, about 10-12 minutes, or the time indicated on the package of puff pastry. Remove from oven and let cool completely.
• Affix a stand mixer or hand mixer with the whisk attachment. In the bowl of the mixer or in a large bowl, beat the heavy whipping cream until soft peaks form. Scoop whipped cream into a medium bowl. To the bowl of the mixer or the large bowl, add the cream cheese, 3 tablespoons honey, lemon zest, lemon juice, and vanilla extract. Whip until smooth and a little fluffy, about 2 minutes.
• Fold cream cheese mixture into whipping cream, gently stirring and folding just until blended. Pile the filling into the center of the cooled puff pastry tart shell and, with a butter knife. spread the filling gently toward the edges. Line the top with raspberries, bottoms up. Drizzle with remaining 3 tablespoons honey. Cut into squares and serve.

PUFF PASTRY PINWHEELS WITH SMOKED SALMON AND CREAM CHEESE

Steps:

• Dust a flat work surface lightly with flour. Unroll puff pastry and roll out to a rectangle. Spread a thin layer of herbed cream cheese over the puff pastry. Cover with smoked salmon slices and sprinkle with dill, leaving a 1-inch border. Roll puff pastry up tightly like a jelly roll and wrap in plastic wrap. Refrigerate for 15 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Slice puff pastry roll into 1/4-inch-thick slices and lay on the prepared baking sheet.
• Bake on the center rack of the preheated oven until lightly browned and puffed up, 20 to 25 minutes.

PASTELITODE DE QUESO: CUBAN PUFF PASTRY WITH CREAM CHEESE

Steps:

• Combine and mix the flour, water, pork lard and salt. Mix until the dough is not sticky but not firm (do not over mix), finger should leave a dent. Place the dough on a large, floured work surface. Using hands, stretch the dough out into a large, even rectangle. Spread the cubes of margarine evenly on top. Vertically fold each end to meet in the middle. Overlapping, in thirds, fold horizontally. Using a rolling pin, roll the dough to 1 1/2 inches thick. Fold into thirds vertically and then again horizontally. Transfer to a baking tray and cover with plastic wrap. Refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F.
• Once rested, transfer the dough to a floured work surface and roll out to a 1-inch thick rectangle. Dust off any excess flour and repeat the folds, 4 folds in total. Transfer to a baking tray, wrap and refrigerate for 30 to 60 minutes.
• Lay the dough on a sugared work surface. Sprinkle the rest of the sugar on top of the dough. Roll the dough out to a 3/4-inch thick rectangle. Make sure to press the sugar into the dough. Cut the dough into 3-inch squares. Place a heaping tablespoon of cream cheese in each center. Wet the dough's edges with water. Fold one corner into the cream cheese and continue to roll like a cigar. Press 3 fingers flat on top of the pastry. Place in the oven for until golden brown, 25 to 30 minutes. Serve with a cafe con leche.

GUAVA AND CREAM CHEESE PASTRY

Steps:

• Preheat oven to 425°F with rack in middle.
• Beat egg with a fork, then put 1 1/2 tablespoons egg in a small bowl with water (1/2 tablespoon) and lightly beat to make egg wash.
• Put remaining beaten egg in a food processor with cream cheese, sugar, and vanilla and purée until smooth. Transfer to a small bowl.
• Purée guava preserves with lemon juice in cleaned food processor until smooth.
• Put a baking sheet in oven to preheat 5 minutes while you prepare pastry.
• Roll out pastry on a floured work surface with a floured rolling pin into an 11- by 9 1/2-inch rectangle. Cut rectangle in half crosswise.
• Transfer 1 piece of pastry to a sheet of foil. Spread cream cheese mixture in a 3 1/2-inch-wide strip down middle of pastry, leaving 1-inch borders on all sides. Dollop 2 rows of preserves lengthwise on top of cheese mixture, about 1 inch apart.
• Fold remaining piece of pastry in half lengthwise and put folded edge nearest you. Leaving a 1-inch border on sides and top of pastry, cut 1 1/2-inch-long slits every 1/2 inch through folded edge to top border.
• Brush some of egg wash around filling. Unfold cut pastry and lay over filling. Lightly press edges to seal and brush top of dough with some egg wash. Bake on foil on hot baking sheet until puffed and golden-brown, 25 to 30 minutes. Transfer pastry to a rack to cool completely.

CREAM CHEESE PASTRY

Steps:

• In a large bowl cream together cream cheese and butter.
• slowly sift in flour and salt.
• Shape into 2 balls, wrap in plastic and chill for at least 3 hours or overnight (I chill overnight) in the fridge.
• Roll out on a floured board and use as you will.

QUICK CREAM CHEESE PASTRY (TART SHELLS)

Steps:

• Beat butter and cream cheese in a bowl until smooth. Add flour; beat just until a soft dough forms. Form into a ball and wrap in plastic wrap; chill for 1 hour or overnight.
• Preheat oven to 425 degrees F/220°C.
• Shape dough into 1"/2.5 cm balls. Place each ball of dough into cups of mini muffin pan. Dip Mini-Tart Shaper into flour; press into dough to form tart shells. Pierce shells with a fork. (If you don't have a Mini-Tart shaper just use your fingers and form into shells).
• Bake 10-12 minutes or until light golden brown. Cool in pan for 5 minutes; carefully remove tart shells from pan. Cool completely. Fill as desired.

CREAM CHEESE PASTRY - GLUTEN FREE

Steps:

• Combine the cream cheese with the butter, stir until smooth. You can use wooden spoon to mix.
• Add the remaining ingredients. Mix well. Using a clean or gloved hand towards the end of the mixing will quicken the process and bring the mix together quickly.
• Chill the dough for 30 minutes in the refrigerator and then use as required. If the dough is a little stiff, knead lightly and it will become more pliable.
• Roll out between sheets of baking paper as this stops the pastry from clinging to the work surface and your rolling pin. It also eliminates the need to use extra flour when rolling the dough.
• Cook at the temperature required for your recipe. I have found that there is no need to grease or spray the tins/bakeware.
• The pastry cases I have cooked at fanforced 180°C for about 30 minutes.

PUFF PASTRY PINWHEELS WITH BELL PEPPERS, CREAM CHEESE, AND SALAMI

Steps:

• Heat butter in a skillet over medium-low heat and cook red bell pepper and yellow bell pepper until soft but not browned, about 5 minutes.
• Mix bell peppers, salami, cream cheese, Parmesan cheese, and egg in a bowl. Season with paprika.
• Dust a flat work surface lightly with flour. Unroll both puff pastry sheets and roll out to 2 large rectangles. Spread bell pepper mixture over the puff pastry, leaving a 1-inch border. Roll puff pastry up tightly like a jelly roll and place in the freezer until filling hardens, about 1 hour.
• Preheat oven to 400 degrees F (200 degrees C). Line 2 or 3 baking sheets with parchment paper.
• Remove puff pastry rolls from freezer and slice into 1/2-inch-thick slices; lay 2 inches apart on the prepared baking sheets.
• Bake in the preheated oven on the center rack until lightly browned and puffed up, 20 to 30 minutes.

CREAM CHEESE PASTRY NUT ROLLS (RUGELACH)

Steps:

• Cream first four ingredients together until smooth. (You may add in the yolk from the egg white if you like. I didn't, but it wouldn't hurt.).
• Mix in the flour to make a soft dough.
• Divide the dough iinto four equal balls. Flatten and wrap in plastic or waxed paper. Chill for at least 30 minutes.
• Melt the preserves, either on the stove in a saucepan or in the microwave, using either a glass or ceramic dish. Allow to cool slightly.
• In a small bowl, combine nuts with sugar, cinnamon and pinch of salt. Set aside.
• Preheat oven to 375 degrees F.
• Working with one disk of dough at a time, roll out on a floured surface into a thin circle about 10 inches in diameter.
• Put 1/4 cup of melted preserves on top of the dough and spread evenly, leaving 1/2 inch around the edge uncovered. (Pick off any really large pieces of fruit. It will be easier to roll.).
• Place a "shot" glass upside down in the center of the circle and sprinkle 1/4 of the nut mixture over the rest of the preserve-covered dough. (This also makes it easier to roll. Remove the glass before cutting.).
• With a rotary cutter, or very sharp knife, cut the circle into 12 equal wedges. Roll up each wedge, startng with the outside edge and ending with the point. Turn the ends in to form a crescent, if desired.
• Place on parchment-lined baking sheet. Beat egg white with 1 teaspoon of water and brush on tops. Dust with sugar, if desired.
• Bake until golden, 16-18 minutes (depending on your oven).
• Cool completely on a wire rack and store in an airtight container.
• Repeat with the other three circles of dough.
• As a variation, omit the apricot preserves and brush the dough with egg wash before sprinkling with nut mixture. Or leave out the nuts and use the preserves alone, with a bit of cinnamon sprinkled on the tops. Either way would be good.

FRUIT AND CREAM CHEESE BREAKFAST PASTRY

Steps:

• Open crescent roll dough and spread 1 can and a 1/2 onto a non stick 9x13 cookie sheet.
• Reserve 1/2 a can for lattice (the topping).
• Mix cream cheese, sugar, and vanilla until smooth.
• Spread cream cheese mixture over the crescent dough.
• Next spread, on top of the cheese, the pie filling.
• Using the 1/2 can of leftover dough, cut it into strips and stretch across the pastry in a lattice design from one corner to the other over lapping like the top of a pie.
• Melt butter and brush over the lattice dough and edges of the pastry.
• Bake in a 350° preheated oven for 20- 25 minutes, or until crescent dough is golden brown.
• Let stand for 5 minutes and slice.
• I tried using peach pie filling once, but I ended up having to use 2 cans to have enough peaches to cover the top. It cost a little more but it was Delicious!
• Great with Coffee or a large glass of Milk!
• Enjoy!

LIGHT PECAN TASSIES IN CREAM CHEESE PASTRY

Steps:

• Preheat oven to 350°F.
• To prepare Pastry: Combine flour, 1 Tbsp sugar, dash of salt in a small bowl. Combine cream cheese, butter and milk in large bowl; beat with a mixer at medium speed until well blended.
• Add flour mixture; beat at low speed until just blended and crumbly.
• Press into a ball. Turn dough onto a lightly floured surface, knead lightly 3 to 4 times.
• Divide dough into 24 portions, Place 1 portion in each of 24 mini muffin cups coated with the cooking spray.
• Using your fingers, press dough into bottom and up sides of cups.
• To prepare filling: divide pecans evenly among muffin cups.
• Combine brown sugar and remaining ingredients in a small bowl; spoon about 2 teaspoons filling over pecans in each muffin cup.
• Bake at 350°F for 20 minutes or until pastry is lightly browned and filling is puffy.
• Cool in cups for 10 minutes on a wire rack.
• Run a knife around the outside edge of each cup and remove them from the pan, allow to cool completely on a wire rack.

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.

GLUTEN FREE CREAM CHEESE PASTRY

Steps:

• 1. cut cream cheese and butter into tablespoon size pieces and chill well.
• 2. Place flour into bowl with starch, sugar and salt, mix well. Add in the lemon zest at this time also.
• 3. Rub the chunks of flour and cheese into the dry until you have nice slivers throughout
• 4. Beat your egg whites until foamy, and stir into your mixture, until it comes together. Wrap and chill discs of dough.
• 5. Roll out onto floured board as you would for any pies or tarts.

CREAM CHEESE PASTRY - GLUTEN FREE

Steps:

• Combine the cream cheese with the butter, stir until smooth. You can use wooden spoon to mix.
• Add the remaining ingredients. Mix well. Using a clean or gloved hand towards the end of the mixing will quicken the process and bring the mix together quickly.
• Chill the dough for 30 minutes in the refrigerator and then use as required. If the dough is a little stiff, knead lightly and it will become more pliable.
• Roll out between sheets of baking paper as this stops the pastry from clinging to the work surface and your rolling pin. It also eliminates the need to use extra flour when rolling the dough.
• Cook at the temperature required for your recipe. I have found that there is no need to grease or spray the tins/bakeware.
• The pastry cases I have cooked at fanforced 180°C for about 30 minutes.

PASTRY ESSENTIALS: CREAM CHEESE PIE CRUST

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Add the flour, salt, and white pepper, and baking powder to a food processor, fitted with an S-blade, and give the ingredients several one-second pulses to combine.
• 4. Place the butter, cream cheese, cream, and vinegar into the blender.
• 5. Use one-second pulses to bring the ingredients together.
• 6. Chef's Note: Do not completely blend... you should still see bits of butter, and cream cheese.
• 7. Remove the dough from the food processor, and place on a clean work surface, lightly dusted with flour.
• 8. Knead, once or twice, and then press, or roll into a 10-inch (25.5cm) round.
• 9. Cover and place into the fridge for up to two days, or freeze for up to several months.
• 10. PLATE/PRESENT
• 11. Blind bake the pie dough in a preheated 350f (175c) oven for about 10 minutes, and begins to brown. Remove and fill with your favorite savory pie ingredients. Enjoy.
• 12. Keep the faith, and keep cooking.

DILLY CREAM CHEESE IN PASTRY

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• On a lightly floured surface, unroll the crescent roll dough into a rectangle, and press all of the seams together to make a single sheet. Spread horseradish over the top of the block of cream cheese, then sprinkle with enough dried dill to cover. Place the block of cream cheese dill side down in the center of the sheet of dough. Sprinkle the other side with enough dill to cover. Wrap the dough around the cheese like a present, and seal any openings. Place on the prepared baking sheet.
• Bake for about 20 minutes in the preheated oven, or until the pastry is golden brown. Serve warm.

PASTELITODE DE QUESO: CUBAN PUFF PASTRY WITH CREAM CHEESE

Steps:

• Combine and mix the flour, water, pork lard and salt. Mix until the dough is not sticky but not firm (do not over mix), finger should leave a dent. Place the dough on a large, floured work surface. Using hands, stretch the dough out into a large, even rectangle. Spread the cubes of margarine evenly on top. Vertically fold each end to meet in the middle. Overlapping, in thirds, fold horizontally. Using a rolling pin, roll the dough to 1 1/2 inches thick. Fold into thirds vertically and then again horizontally. Transfer to a baking tray and cover with plastic wrap. Refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F.
• Once rested, transfer the dough to a floured work surface and roll out to a 1-inch thick rectangle. Dust off any excess flour and repeat the folds, 4 folds in total. Transfer to a baking tray, wrap and refrigerate for 30 to 60 minutes.
• Lay the dough on a sugared work surface. Sprinkle the rest of the sugar on top of the dough. Roll the dough out to a 3/4-inch thick rectangle. Make sure to press the sugar into the dough. Cut the dough into 3-inch squares. Place a heaping tablespoon of cream cheese in each center. Wet the dough's edges with water. Fold one corner into the cream cheese and continue to roll like a cigar. Press 3 fingers flat on top of the pastry. Place in the oven for until golden brown, 25 to 30 minutes. Serve with a cafe con leche.