Name: Cream-Cheese Pastry
Yield: Enough for 2-crust 9-inch pie, or for 4 to 5 dozen tiny pastries
Cuisine: United States
Ingredients: 2¼ cups sifted all-purpose flour; 1 cup butter, at room temperature; 1 teaspoon salt; 8 ounces cream cheese, at room temperature

Preparation info

Enough for 2-crust
9 inch
pie

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

8 ounces cream cheese, at room temperature
1 cup butter, at room temperature
2¼

Method

Beat the cream cheese and the butter in an electric mixer, or by hand, until very smooth and creamy.
Gradually mix in the flour and salt with the mixer at low speed, or use a spatula or a fork to mix in the flour and salt. Knead the dough only until it just clings together.

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Ingredients

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