Tuesday, February 23, 2010

Flaky Cream Cheese Pastry Dough

This recipe is for my friend Erin....I know you've been waiting patiently! This is a little bit of work but it is the best crust I have ever had! It makes even a crappy pie taste decadent! You can double the recipe if you need a top and bottom crust. Every time I make apple pie this is the crust I make.

Whisk together throughly in a large bowl:
1 Cup plus 2 tablespoons all purpose flour
1 tablespoon white sugar or 2 tablespoons powdered sugar
1/4 teaspoon salt
Cut into 1/4 inc pieces and add:
6 tablespoons (3/4 stick) cold unsalted butter
3 oz cold cream cheese

Using a pastry blender or 2 knives, cut the butter and cream cheese into the dry ingredients until the mixture resembles coarse crumbs with some peas-sized pieces. Drizzle of the top:
2-3 tablespoons Cold Heavy Cream

Cut with the blade side of a rubber spatula or stir with a fork until the dough begins to gather into moist clumps. Press the doughn into a flat disk, wrap tightly in plastic, and refridgerate for at least 1 hour or up to 2 days.

This recipe and illustration is from "The Joy of Cooking"

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