Cream cheese pastry
- April 2016
- 80g unsalted butter
- 120g full-fat cream cheese
- 50ml double cream
- 250g plain flour, plus extra
- ½ tsp fine salt
- 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.)
- Shape the pastry into a fat disc, wrap in cling film, then chill for 1 hour before using.
Freeze the unbaked pastry for up to 1 month, wrapped in cling film. Defrost to use.
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