Cream cheese pastry is a moist, flaky pastry often used with sweet or nut-flavoured fillings. It is ideal for rich tartlets and tiny petit fours.
Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
1 2/3 cup (175 g) plain flour (All purpose)
125 g (4 oz) full-fat soft cheese, at room temperature
1 stick (8 tbsp) 4 oz (112 g) butter, at room temperature
1 tsp sugar
1/2 tsp salt
1. In a large bowl, sift together the flour and salt. Add the butter, sugar and soft cheese and, with an electric mixer, beat the ingredients together until well blended and a soft pastry forms.
2. Shape into a ball, flatten to a disc and wrap tightly.
3. Refrigerate about 1 hour before rolling and shaping.
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