Dilly Cream Cheese In Pastry Recipes
CREAM CHEESE PASTRY
A simple and fluffy cream cheese pastry that whips up in no time at all, perfect for tarts, pies or small hors d'oeuvres.
Provided by Karlynn Johnston
Categories Dessert
Number Of Ingredients 4
Steps:
- Mix together the cream cheese, sugar and butter until well blended
- Mix the four in a bit at a time until it is incorporated.
- Shape the dough into a ball, put it into a closed container or wrap it in plastic wrap and put it into the refrigerator until ready to use.
Nutrition Facts : Calories 131 kcal, Carbohydrate 9 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 28 mg, Sodium 90 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
DILLY CHEESE BALL
The whole family devours this herby cheese spread-even my son, the chef. Serve it with your favorite crackers. -Jane Vince, London, Ontario
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2-1/2 cups
Number Of Ingredients 8
Steps:
- Beat first six ingredients until smooth. Shape into a ball; wrap in plastic. Refrigerate several hours. Sprinkle with parsley; serve with crackers.
Nutrition Facts : Calories 100 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 244mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
CREAM CHEESE PASTRY DOUGH
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
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.
SCALLION AND DILL CREAM CHEESE
Steps:
- Place the cream cheese, scallions, dill, milk, salt and pepper in the bowl of a food processor fitted with the steel blade and pulse until smooth. Place in a serving dish and garnish with extra fresh dill.
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BAKED CHEESE IN PASTRY RECIPE - PILLSBURY.COM
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- Heat oven to 375°F. Spray small baking dish with cooking spray. On lightly floured surface, unroll dough into 1 large rectangle; press perforations and edges to seal.
- Place cream cheese on center of dough. Sprinkle dill to cover top of cheese. Turn cheese over, dill side down. Bring dough up around cheese, pinching seams to seal. Place dough-covered cheese, seam side down, in baking dish.
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