Cream Cheese Dough Recipes

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FLAKY CREAM CHEESE DOUGH



Flaky Cream Cheese Dough image

A great flaky pastry made with cream cheese and butter. This dough rolls beautifully

Provided by Eileen Gray

Categories     Pies & Tarts

Time 20m

Number Of Ingredients 6

2 3/4 cups (13.75 oz 385g) all-purpose flour
1 tablespoon (.5 oz, 14g) granulated sugar
1 teaspoon table salt
1/2 cup (4 oz, 112g) cream cheese, cut into 1" chunks
1 stick (4 oz, 112g) unsalted butter, cold and cut into 1" chunks
1/2 cup (4 oz, 120ml) cold water

Steps:

  • Whisk together the flour, sugar and salt in a mixing bowl.
  • Toss in the cream cheese. Using your fingers, mix the cream cheese into the flour until it resembles coarse corn meal.
  • Toss the butter into the flour and use your fingers to work it in. Allow the flakes to break up into slightly smaller pieces. Work quickly so the butter doesn't get warm. Don't break the butter down completely. There should be some large flakes remaining.
  • Pour the water onto the flour all at once and toss to combine. Gently work the dough just until it comes together. Form the dough into a rectangle or square, wrap and refrigerate for at least 2-3 hours, or make it the day before and let it rest overnight.
  • The dough can be frozen for up to 3 months.

Nutrition Facts : Calories 202 calories, Carbohydrate 16 grams carbohydrates, Fat 14 grams fat, Protein 3 grams protein, ServingSize 1 pie

CREAM CHEESE PASTRY DOUGH



Cream Cheese Pastry Dough image

For a novice baker, this is the most forgiving dough to work with. The cream cheese allows this pastry some elasticity but still produces tender and flaky results.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 10 pocket pies or 1 double-crusted 10-inch pie

Number Of Ingredients 5

8 tablespoons unsalted butter, room temperature
4 ounces cream cheese, room temperature
1/4 cup heavy cream
1 1/2 cups all-purpose flour plus 2 tablespoons, plus more for rolling out the dough
1/2 teaspoon coarse salt

Steps:

  • Process the butter, cream cheese, and cream in a food processor, electric mixer, or by hand to thoroughly combine.
  • Add the flour and salt. Process just until combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into 2 pieces. Flatten into disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out.
  • Rub flour all over a rolling pin. Working with one dough disk at a time, place the disk on a clean, well-floured surface. Applying some pressure with the rolling pin, roll gently from the center of the dough to the top and bottom edges. Rotate the disk and roll to the top and bottom edges again. Reflour the work surface and rolling pin, turn the dough over, and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent.

CREAM CHEESE CRUST



Cream Cheese Crust image

My mom's cream cheese crust recipe is a sell out to friends and family who try her apple pie. Cream cheese adds flavor and texture to the pie.

Provided by Cathy Tagle

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Yield 8

Number Of Ingredients 3

½ cup cream cheese
1 ½ cups all-purpose flour
½ cup butter

Steps:

  • Soften cream cheese and butter and mix together incorporating flour a little at a time.
  • Roll out with a rolling pin between 2 wax papers. Transfer to a 9-inch pie plate and prick with fork before half-baking to prevent shrinkage. Bake for about 10 minutes at 350 degrees F (175 degrees C).

Nutrition Facts : Calories 237.6 calories, Carbohydrate 18.3 g, Cholesterol 46.5 mg, Fat 16.8 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 10.5 g, Sodium 125.1 mg, Sugar 0.1 g

CREAM CHEESE KOLACKY



Cream Cheese Kolacky image

The dough for these cookies is what makes them exceptional. I always quadruple this recipe for the holidays. Most popular fillings are peach, apricot, raspberry and date. Use your imagination! This year I'm trying Michigan cherry preserves and cranberry marmalade. You better hide a few for Christmas day--these are the ones that go first!

Provided by MBMCD

Categories     Desserts     Cookies     International Cookie Recipes     American Cookie Recipes

Time 3h25m

Yield 30

Number Of Ingredients 5

3 ounces cream cheese
½ cup butter, softened
1 cup all-purpose flour
½ cup any flavor fruit jam
⅓ cup confectioners' sugar for decoration

Steps:

  • Mix cream cheese and butter until smooth. Add flour slowly until well blended. Shape into a ball and chill overnight or for several hours.
  • Preheat oven to 350 degrees F (180 degrees C).
  • Roll dough out 1/8 inch thick on a floured pastry board. Cut into 2 1/2 inch squares and place about 1/2 teaspoon jam or preserves in the center. Overlap opposite corners and pinch together. Place on ungreased cookie sheets.
  • Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks. Sprinkle kolacky lightly with confectioner's sugar.

Nutrition Facts : Calories 72.1 calories, Carbohydrate 8.2 g, Cholesterol 11.3 mg, Fat 4.1 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 2.6 g, Sodium 32 mg, Sugar 3.9 g

CREAM CHEESE DOUGH



Cream Cheese Dough image

The chef and baker Elisabeth Prueitt's favorite all-purpose dough was inspired by classic rugelach. That dough traditionally combines cream cheese with butter to create a pliable, tangy and tender pastry. Ms. Prueitt, the baking genius behind the sweets at Tartine Manufactory in San Francisco, adapted it to make a versatile, all-purpose, gluten-free pastry. She now uses it for pies, galettes, bars and even savory pastries and tarts. Use it to make her Shaker lemon pie. Got scraps? Bake those, too. Dusted with powdered sugar, they make great little cookies.

Provided by Tejal Rao

Categories     pies and tarts, dessert

Time 3h

Yield Enough for 2 single-crust pies, or 1 double-crust pie

Number Of Ingredients 7

3/4 cup plus 1 tablespoon/115 grams brown rice flour
1/3 cup/60 grams potato starch
1/2 cup/60 grams tapioca starch
1 1/2 cups/180 grams oat flour
1 teaspoon salt
1 cup/220 grams cream cheese, very cold
1 cup/220 grams unsalted butter, very cold, cut into 1/4-inch-thick slices

Steps:

  • In the bowl of a food processor fitted with a metal blade, combine the rice flour, potato and tapioca starches, oat flour and salt. Pulse once or twice to mix.
  • Add cream cheese and butter and pulse about 15 times, then let the food processor run for about 20 seconds, until most of the butter and cream cheese is broken down, but some small chunks remain.
  • Turn the dough out onto a counter and use your hands to pack and bring it together. Divide in two equal-sized balls, flatten and wrap well in plastic wrap. Chill for at least 2 hours or overnight before rolling out.

CREAM CHEESE PASTRY DOUGH



Cream Cheese Pastry Dough image

Categories     Quick & Easy     Cream Cheese     Pastry     Gourmet

Number Of Ingredients 4

3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
4 ounces cold cream cheese, cut into bits
1 cup all-purpose flour
1/2 teaspoon salt

Steps:

  • In a food processor blend the butter, the cream cheese, the flour, and the salt, pulsing the motor, until the dough just begins to form a ball, gather the dough into a ball, and flatten slightly. Dust the dough with flour and chill it, wrapped in plastic wrap, for 1 hour. The dough may be made 1 day in advance and kept wrapped well and chilled.

CREAM CHEESE CRUST



Cream Cheese Crust image

Provided by Food Network Kitchen

Time 4h

Yield 1 disk dough

Number Of Ingredients 6

1 1/4 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
2 ounces cold cream cheese, cut into pieces
1 teaspoon apple cider vinegar

Steps:

  • Pulse the flour, sugar and salt in a food processor. Add the butter and pulse until it is the size of peas. Add the cream cheese and pulse until it is the size of peas. Add the vinegar and 2 tablespoons ice water and pulse a few times, until the dough holds together when squeezed. Gather into a ball on a sheet of plastic wrap. Pat into a disk, wrap and chill at least 4 hours.

CREAM CHEESE PASTRY



Cream Cheese Pastry image

Make and share this Cream Cheese Pastry recipe from Food.com.

Provided by Diana Adcock

Categories     Pie

Time 5m

Yield 2 crusts

Number Of Ingredients 4

1 (8 ounce) package cold cream cheese
1 cup cold butter
2 cups flour
1/2 teaspoon salt

Steps:

  • In a large bowl cream together cream cheese and butter.
  • slowly sift in flour and salt.
  • Shape into 2 balls, wrap in plastic and chill for at least 3 hours or overnight (I chill overnight) in the fridge.
  • Roll out on a floured board and use as you will.

Nutrition Facts : Calories 1664.6, Fat 132.8, SaturatedFat 83.4, Cholesterol 368.8, Sodium 1573.3, Carbohydrate 98.5, Fiber 3.4, Sugar 0.6, Protein 22.4

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