Posted by: NoCtrlZ | 2011/03/14

Cream Cheese Pastry

This deliciously creamy and rich pastry can be used to make Rugelach, or used as a special treat to replace a normal flaky or even shortcrust pastry pie. For example, it was used in the Pi Pie.


  • 1 cup Plain Flour
  • 1/2 tsp Salt
  • 100g Cream Cheese
  • 100g Butter


  1. Place the flour and salt in a food processor. Then add the butter and cream cheese, in chunks, and pulse 6-10 times, scraping down the sides often. Loose crumbs will be formed. Do not pulse until the pastry rolls up around the blades!
  2. Empty the pastry out and gather together in a ball. Wrap in plastic and refrigerate for at least 2 hours (and up to 2 days) before use. Then roll out as required.

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