Cream cheese pastry

Cream cheese pastry

By
From
Baking
Makes
24 small pastries
Photographer
Vanessa Levis

This is a rich, tender pastry that is suitable for small turnovers and tartlets. It is rather fragile, so chill it well before using, to firm it up a little, and handle it carefully.

Ingredients

Quantity Ingredient
125g cream cheese
125g butter
225g plain flour

Method

  1. Beat the cream cheese and butter in a large mixing bowl until soft. Sift in the flour and mix to a dough. Wrap in plastic wrap and chill for several hours or overnight. (If left overnight, allow to stand at room temperature for about 1 hour before rolling out.) Rolling it out between sheets of baking paper will make it easier to handle.
  2. Unless otherwise indicated, bake in a preheated 190°C oven.
Tags:
baking
bakery
margaret
fulton
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