Cream Cheese Pastry
Delightfully flaky and irresistibly tender, this Cream Cheese Pastry is the ultimate foundation for both sweet and savory creations. Crafted with rich cream cheese and buttery goodness, this dough features a perfectly balanced touch of sugar and salt, making it versatile for pies, tarts, galettes, and more. The secret lies in keeping the ingredients cold and gently blending them to achieve a delicate, melt-in-your-mouth texture. With just 20 minutes of prep time and simple techniques like using a pastry cutter and chilling the dough, even beginner bakers can achieve bakery-quality results. Whether you're baking it to golden perfection as a crust or filling it with your favorite ingredients, this cream cheese pastry delivers a luxurious, homemade touch to every bite.
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Recipe Information
Ingredients
- 226 grams cream cheese
- 226 grams unsalted butter
- 250 grams all-purpose flour
- 15 grams granulated sugar
- 2 grams salt
- 15 milliliters cold water
Instructions
Cut the cream cheese and unsalted butter into small cubes. Place them in the refrigerator to chill for at least 20 minutes to ensure they remain cold.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Stir to evenly distribute the dry ingredients.
Using a pastry cutter or your fingertips, work the chilled cream cheese and butter cubes into the flour mixture until the consistency resembles coarse crumbs with pea-sized bits of butter throughout.
Add the cold water gradually, one tablespoon at a time, mixing gently with a fork or your hands. Stop adding water as soon as the dough holds together when pressed. Avoid overworking it to keep the pastry tender.
Turn the dough out onto a lightly floured surface, and gently knead it into a cohesive ball. Divide the dough into two equal portions, flatten into disks, and wrap each tightly in plastic wrap.
Refrigerate the dough for at least one hour (or up to 24 hours) to allow it to firm up.
When ready to use, roll out the chilled dough on a floured surface to your desired thickness, typically about 1/8 inch. Use it immediately for your pastry recipe of choice or store it in the refrigerator for up to three days.
If baking the pastry on its own, preheat the oven to 190°C (375°F), line the pastry with parchment paper, and fill it with pie weights or dried beans to prevent puffing. Bake for 15-20 minutes, or until golden brown.
Nutrition Facts
Calories |
3405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.9 g | 351% | |
| Saturated Fat | 159.0 g | 795% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 1533 mg | 67% | |
| Total Carbohydrate | 218.3 g | 79% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 24.0 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 615 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
