Cream cheese pastry
By Chatelaine
Makes
1 9-in. crust, for 8 servings
Photo, Roberto Caruso.
This pastry is very forgiving (it stands up to plenty of prodding), so it's a smart choice for beginners or for pros experimenting with cut-outs.
Ingredients
-
1 1/4 cups
all-purpose
flour
-
1 tsp
granulated
sugar
-
1/2 tsp
salt
-
1/4 cup
cold unsalted
butter
, cubed
-
1/4 cup
cold
cream cheese
, cubed
-
3 to 5 tbsp
ice-cold
water
Instructions
- WHIRL flour with sugar and salt in a food processor. Add butter and cream cheese. Pulse until finely crumbled. With motor still running, add water, 1 tbsp at a time through the feed tube, until a ball forms, 30 sec. Form into a disc. Wrap with plastic and chill in refrigerator for 30 min.
Nutrition (per serving)
- Calories
- 149,
- Protein
- 3 g,
- Carbohydrates
- 15 g,
- Fat
- 9 g,
- Fibre
- 1 g,
- Sodium
- 167 mg.