Cream cheese pastry

Cream cheese pastry
  • Serves icon Makes about 500g of pastry
  • Time icon Hands-on time 20 min

This easy cream cheese pastry is a perfect base for savoury tart recipes.


  • 80g unsalted butter
  • 120g full-fat cream cheese
  • 50ml double cream
  • 250g plain flour, plus extra
  • ½ tsp fine salt


  1. Have all your ingredients at room temperature. Whizz the butter, cream cheese and cream in a food processor until smooth. Pulse in the flour and salt in 2 batches until the pastry begins to come together, then remove to a lightly floured surface and knead for 30 seconds or so to bring it together. (If you don’t have a food processor,beat the butter, cream cheese and cream in a mixing bowl with an electric mixer, then stir in the flour using a wooden spoon.)
  2. Shape the pastry into a fat disc, wrap in cling film, then chill for 1 hour before using.

delicious. tips

  1. Freeze the unbaked pastry for up to 1 month, wrapped in cling film. Defrost to use.


Fancy getting a copy in print?

Subscribe to our magazine

Rate & review



Share a tip

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.


Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.