Cream Cheese Pastry

Name: Cream Cheese Pastry
Yield: Yield: One large or two 8-inch circles (enough for 24 cookies or miniature tarts) or one 9-inch pie crust.
Ingredients: 2 Tbsp sugar (optional); ½ cup chilled cream cheese or pressed dry cottage cheese (light or regular), cut in chunks; ½ cup chilled butter or margarine, cut in chunks; 1 cup flour; ½ cup chilled cream cheese or pressed dry cottage cheese (light or regular), cut in chunks; ½ cup chilled butter or margarine, cut in chunks

Preparation info

Yield: One large or two 8 inch circles (enough for
24
cookies or miniature tarts) or one 9-inch pie crust.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Quick and easy! Use for Spinach Cheese Turnovers, Roly Poly, Hamentaschen, Rogelach, Miniature Pecan Tarts, or Spinach Borekas.

Ingredients

½ cup chilled butter or margarine, cut in chunks
½ cup chilled cream cheese or pressed dry cottage cheese (light or regular

Vegetarian
Pie

Method

Steel Blade: Combine all ingredients in processor. Process until dough forms a ball on the blades, 18 to 20 seconds. Chilling is not necessary. Roll out on lightly floured surface (or on a pastry cloth, using a rolling pin stockinette cover for easier rolling).

Use as directed. Also see “Slice and Roll Technique”.