Cream Cheese Pastry
This is one of those recipes where a food processor really comes into play. You can make it by hand; it will just take longer and be more laborious but maybe that’s the mood you’re in today. If this is the case a pastry cutter will assist.
ingredients
- 100g butter
- 100g cream cheese
- 200g plain flour
- pinch of fine salt
method
Combine butter, cream cheese, plain flour and pinch of salt in the bowl of your food processor. Press pulse just enough times until it takes on the appearance of breadcrumbs.
Add a little cold water, a spoonful at a time, whilst running the processor on low. Once it starts to come together into one mass (15 seconds perhaps) stop the machine and tip the dough out onto your bench top.
Push it into a ball and sprinkle all over with some more flour. Cover in a beeswax wrap/plastic bag or other and refrigerate for at least 30 minutes. This resting will help the dough relax and fully hydrate the flour. At this stage you could also freeze it until needed.
When ready to use, roll out into whatever shape is fit for your purpose using as little extra flour as required.
