Diana's Desserts - www.dianasdesserts.com
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Cream Cheese Pastry
in Diana's Recipe Book
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|Servings: Makes two 9-inch Pie or Tart crusts|
2 cups all-purpose flour
1/2 tsp. salt
1 package (8 oz.) cream cheese, softened
1 cup unsalted butter or margarine
Mix flour and salt; cut in cream cheese and butter until mixture resembles coarse crumbs. Form into ball; wrap tightly. Refrigerate for several hours (at least 3 hours), or until firm.
Divide dough in half. Roll out each half on lightly floured surface to 12-inch circle; place in 9-inch pie plate. Turn under edges; flute. Prick with fork.
Bake at 450°F for 12 to 15 minutes or until golden brown. Makes 2 pie or tart crusts.
Use Your Tart Pans:
For tart shells, divide dough into 16 balls; wrap tightly. Refrigerate several hours or until firm. Roll out each ball to 6-inch circle on lightly floured surface; place in 4-inch tart pan. Turn under edges; flute. Prick with fork. Bake at 450°F for 8 to 10 minutes or until golden brown. Makes 16 tart shells.
|Date: September 24, 2002|