Dilly Cream Cheese In Pastry Recipes

CREAM CHEESE PASTRY

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.

CREAM CHEESE PASTRY DOUGH

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.

CREAM CHEESE PASTRY DOUGH

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.