Cream Cheese Dough Recipes

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CREAM CHEESE PASTRY DOUGH



Cream Cheese Pastry Dough image

For a novice baker, this is the most forgiving dough to work with. The cream cheese allows this pastry some elasticity but still produces tender and flaky results.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 10 pocket pies or 1 double-crusted 10-inch pie

Number Of Ingredients 5

8 tablespoons unsalted butter, room temperature
4 ounces cream cheese, room temperature
1/4 cup heavy cream
1 1/2 cups all-purpose flour plus 2 tablespoons, plus more for rolling out the dough
1/2 teaspoon coarse salt

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.

CREAM CHEESE COOKIES



Cream Cheese Cookies image

A triple dose of cream cheese (mixed into the batter, in chunks in the dough and as a glaze on top) makes these pillowy cookies extra tangy. Freezing the cream cheese before stirring it into the dough makes it easier to cut into clean pieces and keeps the chunks from disintegrating when shaping the dough into balls.

Provided by Food Network Kitchen

Categories     dessert

Time 3h25m

Yield 3 dozen cookies

Number Of Ingredients 9

2 3/4 sticks (1 cup plus 6 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract or vanilla bean paste
One 8-ounce package cream cheese, 6 ounces at room temperature, 2 ounces frozen
1 1/4 teaspoons kosher salt
4 cups confectioners' sugar, sifted
1 large egg yolk
3 1/2 cups all-purpose flour, plus more for flouring (see Cook's Note)
2 tablespoons whole milk, plus more if needed
Very finely grated lime zest or finely minced cranberries, for garnish, optional

Steps:

  • Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment.
  • Combine the butter, vanilla, 4 ounces of the room-temperature cream cheese and 1 teaspoon of the salt in a large bowl and beat with an electric mixer on medium speed until creamy, about 1 minute. Add 2 cups of the sugar and beat until pale and fluffy, about 3 minutes. Add the egg yolk and beat until smooth, then add the flour and beat on low until the dough just comes together. Remove the frozen cream cheese from the freezer and chop into 1/4-inch cubes. Add the cubes to the dough, quickly stirring with a rubber spatula to evenly incorporate them into the dough. Refrigerate the dough for 1 hour.
  • Using a 1-ounce ice cream scoop or 2 tablespoons, scoop 12 portions of dough, roll into balls and transfer to the prepared baking sheet, spacing them evenly apart. Lightly flour the bottom of a 1/2-cup measuring cup and use it to flatten each cookie into a disk about 1/2 inch thick, re-flouring the cup after each cookie.
  • Bake, rotating the baking sheet halfway through, until the cookies look set but are still pale and barely brown on the bottom, 20 to 24 minutes. Cool the cookies on the baking sheet for 1 minute, then transfer them to a wire rack to cool completely. Repeat with the remaining cookie dough.
  • Meanwhile, combine the remaining 2 ounces room-temperature cream cheese, 2 cups sugar and 1/4 teaspoon salt in a medium bowl and beat with an electric mixer on low speed until the mixture forms a thick paste. Add the milk and stir slowly until a thick glaze forms.
  • When the cookies are cool, dip the entire surface of the top of each cookie in the glaze and lift up, letting the excess glaze drip off, then flip the cookie right-side up and onto the cooling rack. If the glaze is too thick, add another teaspoon of milk to loosen it. If using the cranberries or lime zest, sprinkle on top of the cookies while the glaze is still wet. Allow the glaze to set before serving, at least 10 minutes. Store the cookies in a single layer in an airtight container for up to 5 days.

CREAM CHEESE PIE CRUST



Cream Cheese Pie Crust image

A combination of butter and cream cheese produces a forgiving crust that's supple and a joy to roll out. The cream cheese gives the crust a lovely tang. And the simple fluted edge is a traditional finishing touch. Use this recipe as a crust for our Pecan Pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch crust

Number Of Ingredients 6

2 teaspoons cold water
1 teaspoon cold cider vinegar
1 1/2 cups all-purpose flour, plus more for surface
1/2 teaspoon salt
4 ounces (1 stick) cold unsalted butter, cut into small pieces
4 ounces cold cream cheese, cut into small pieces

Steps:

  • Combine water and vinegar in a small bowl. Combine flour and salt in another bowl. Using a pastry cutter or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse crumbs with some larger pieces remaining.
  • Add water mixture to dough in a slow, steady stream, stirring, until mixture just begins to hold together. (Alternatively, pulse ingredients in a food processor.) Turn out onto a piece of plastic wrap, and wrap. Press dough into a disk using a rolling pin. Refrigerate until firm, about 1 hour or overnight. (Dough can be frozen for up to 1 month; thaw before using.)
  • Roll dough into a 12-inch round on a lightly floured surface. Fit dough into a 9-inch pie dish. Trim edge, leaving a 1-inch overhang. Turn overhang under so that edge is flush with rim. Flute edge. Freeze until firm, about 15 minutes.
  • Make filling (see our Pecan Pie recipe).

CREAM CHEESE KOLACKY



Cream Cheese Kolacky image

The dough for these cookies is what makes them exceptional. I always quadruple this recipe for the holidays. Most popular fillings are peach, apricot, raspberry and date. Use your imagination! This year I'm trying Michigan cherry preserves and cranberry marmalade. You better hide a few for Christmas day--these are the ones that go first!

Provided by MBMCD

Categories     Desserts     Cookies     International Cookie Recipes     American Cookie Recipes

Time 3h25m

Yield 30

Number Of Ingredients 5

3 ounces cream cheese
½ cup butter, softened
1 cup all-purpose flour
½ cup any flavor fruit jam
⅓ cup confectioners' sugar for decoration

Steps:

  • Mix cream cheese and butter until smooth. Add flour slowly until well blended. Shape into a ball and chill overnight or for several hours.
  • Preheat oven to 350 degrees F (180 degrees C).
  • Roll dough out 1/8 inch thick on a floured pastry board. Cut into 2 1/2 inch squares and place about 1/2 teaspoon jam or preserves in the center. Overlap opposite corners and pinch together. Place on ungreased cookie sheets.
  • Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks. Sprinkle kolacky lightly with confectioner's sugar.

Nutrition Facts : Calories 72.1 calories, Carbohydrate 8.2 g, Cholesterol 11.3 mg, Fat 4.1 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 2.6 g, Sodium 32 mg, Sugar 3.9 g

CREAM CHEESE CRUST



Cream Cheese Crust image

My mom's cream cheese crust recipe is a sell out to friends and family who try her apple pie. Cream cheese adds flavor and texture to the pie.

Provided by Cathy Tagle

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Yield 8

Number Of Ingredients 3

½ cup cream cheese
1 ½ cups all-purpose flour
½ cup butter

Steps:

  • Soften cream cheese and butter and mix together incorporating flour a little at a time.
  • Roll out with a rolling pin between 2 wax papers. Transfer to a 9-inch pie plate and prick with fork before half-baking to prevent shrinkage. Bake for about 10 minutes at 350 degrees F (175 degrees C).

Nutrition Facts : Calories 237.6 calories, Carbohydrate 18.3 g, Cholesterol 46.5 mg, Fat 16.8 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 10.5 g, Sodium 125.1 mg, Sugar 0.1 g

FLAKY CREAM CHEESE DOUGH



Flaky Cream Cheese Dough image

A great flaky pastry made with cream cheese and butter. This dough rolls beautifully

Provided by Eileen Gray

Categories     Pies & Tarts

Time 20m

Number Of Ingredients 6

2 3/4 cups (13.75 oz 385g) all-purpose flour
1 tablespoon (.5 oz, 14g) granulated sugar
1 teaspoon table salt
1/2 cup (4 oz, 112g) cream cheese, cut into 1" chunks
1 stick (4 oz, 112g) unsalted butter, cold and cut into 1" chunks
1/2 cup (4 oz, 120ml) cold water

Steps:

  • Whisk together the flour, sugar and salt in a mixing bowl.
  • Toss in the cream cheese. Using your fingers, mix the cream cheese into the flour until it resembles coarse corn meal.
  • Toss the butter into the flour and use your fingers to work it in. Allow the flakes to break up into slightly smaller pieces. Work quickly so the butter doesn't get warm. Don't break the butter down completely. There should be some large flakes remaining.
  • Pour the water onto the flour all at once and toss to combine. Gently work the dough just until it comes together. Form the dough into a rectangle or square, wrap and refrigerate for at least 2-3 hours, or make it the day before and let it rest overnight.
  • The dough can be frozen for up to 3 months.

Nutrition Facts : Calories 202 calories, Carbohydrate 16 grams carbohydrates, Fat 14 grams fat, Protein 3 grams protein, ServingSize 1 pie

CREAM CHEESE PASTRY DOUGH



Cream Cheese Pastry Dough image

Categories     Quick & Easy     Cream Cheese     Pastry     Gourmet

Number Of Ingredients 4

3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
4 ounces cold cream cheese, cut into bits
1 cup all-purpose flour
1/2 teaspoon salt

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.

CREAM CHEESE DOUGH



Cream Cheese Dough image

This recipe produces enough dough to make one batch each of Classic Rugelach, Caramel-Glazed Cardamom Palmiers, and Brownie Bowties, for a total of six dozen cookies. Don't chill the dough for more than a couple of hours, as it becomes too hard to roll. If you must chill it longer, leave it at room temperature until it's pliable before proceeding.

Provided by Alice Medrich

Yield Yields about 2 pounds 10 ounces dough.

Number Of Ingredients 5

17 oz. (3-3/4 cups) bleached all-purpose flour
3 Tbs. granulated sugar
3/8 tsp. table salt
12 oz. (1-1/2 cups) cold unsalted butter
12 oz. cold cream cheese (in bricks)

Steps:

  • Combine the flour, sugar, and salt in the bowl of a stand mixer. Using the paddle attachment, mix briefly to distribute the ingredients. Cut each stick of butter into eight pieces and add them to the bowl. Mix on low speed until most of the mixture resembles very coarse bread crumbs with a few larger pieces of butter the size of hazelnuts, about 3 minutes. Cut the cream cheese into 1-inch cubes and add them to the bowl. Mix on medium-low speed until a shaggy-looking dough begins to clump around the paddle, 30 to 60 seconds. Dump the dough onto the work surface, scraping the bowl. Knead a few times to incorporate any loose pieces. There should be large streaks of cream cheese. Shape it into a fat cylinder, 6 inches long and about 3-1/2 inches in diameter. Wrap the dough in parchment or waxed paper and refrigerate until cold and slightly firm but not rock-hard, about 2 hours. Portion the dough by measuring the cylinder and cutting it into equal thirds. If you have a scale, weigh each third; each should weigh about 14 oz.

CREAM CHEESE CRUST



Cream Cheese Crust image

Provided by Food Network Kitchen

Time 4h

Yield 1 disk dough

Number Of Ingredients 6

1 1/4 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
2 ounces cold cream cheese, cut into pieces
1 teaspoon apple cider vinegar

Steps:

  • Pulse the flour, sugar and salt in a food processor. Add the butter and pulse until it is the size of peas. Add the cream cheese and pulse until it is the size of peas. Add the vinegar and 2 tablespoons ice water and pulse a few times, until the dough holds together when squeezed. Gather into a ball on a sheet of plastic wrap. Pat into a disk, wrap and chill at least 4 hours.

CREAM CHEESE PASTRY



Cream Cheese Pastry image

Make and share this Cream Cheese Pastry recipe from Food.com.

Provided by Diana Adcock

Categories     Pie

Time 5m

Yield 2 crusts

Number Of Ingredients 4

1 (8 ounce) package cold cream cheese
1 cup cold butter
2 cups flour
1/2 teaspoon salt

Steps:

  • In a large bowl cream together cream cheese and butter.
  • slowly sift in flour and salt.
  • Shape into 2 balls, wrap in plastic and chill for at least 3 hours or overnight (I chill overnight) in the fridge.
  • Roll out on a floured board and use as you will.

Nutrition Facts : Calories 1664.6, Fat 132.8, SaturatedFat 83.4, Cholesterol 368.8, Sodium 1573.3, Carbohydrate 98.5, Fiber 3.4, Sugar 0.6, Protein 22.4

CREAM CHEESE DOUGH



Cream Cheese Dough image

The chef and baker Elisabeth Prueitt's favorite all-purpose dough was inspired by classic rugelach. That dough traditionally combines cream cheese with butter to create a pliable, tangy and tender pastry. Ms. Prueitt, the baking genius behind the sweets at Tartine Manufactory in San Francisco, adapted it to make a versatile, all-purpose, gluten-free pastry. She now uses it for pies, galettes, bars and even savory pastries and tarts. Use it to make her Shaker lemon pie. Got scraps? Bake those, too. Dusted with powdered sugar, they make great little cookies.

Provided by Tejal Rao

Categories     pies and tarts, dessert

Time 3h

Yield Enough for 2 single-crust pies, or 1 double-crust pie

Number Of Ingredients 7

3/4 cup plus 1 tablespoon/115 grams brown rice flour
1/3 cup/60 grams potato starch
1/2 cup/60 grams tapioca starch
1 1/2 cups/180 grams oat flour
1 teaspoon salt
1 cup/220 grams cream cheese, very cold
1 cup/220 grams unsalted butter, very cold, cut into 1/4-inch-thick slices

Steps:

  • In the bowl of a food processor fitted with a metal blade, combine the rice flour, potato and tapioca starches, oat flour and salt. Pulse once or twice to mix.
  • Add cream cheese and butter and pulse about 15 times, then let the food processor run for about 20 seconds, until most of the butter and cream cheese is broken down, but some small chunks remain.
  • Turn the dough out onto a counter and use your hands to pack and bring it together. Divide in two equal-sized balls, flatten and wrap well in plastic wrap. Chill for at least 2 hours or overnight before rolling out.

QUICK CREAM CHEESE PASTRY (TART SHELLS)



Quick Cream Cheese Pastry (Tart Shells) image

This is actually for mini-tart shells. The recipe came with my mini-tart shaper which I purchased from The Pampered Chef.

Provided by JMigs0

Categories     Tarts

Time 1h45m

Yield 24 tart shells, 24 serving(s)

Number Of Ingredients 3

1/2 cup butter, softened
1/2 cup cream cheese, softened
1 cup all-purpose flour

Steps:

  • Beat butter and cream cheese in a bowl until smooth. Add flour; beat just until a soft dough forms. Form into a ball and wrap in plastic wrap; chill for 1 hour or overnight.
  • Preheat oven to 425 degrees F/220°C.
  • Shape dough into 1"/2.5 cm balls. Place each ball of dough into cups of mini muffin pan. Dip Mini-Tart Shaper into flour; press into dough to form tart shells. Pierce shells with a fork. (If you don't have a Mini-Tart shaper just use your fingers and form into shells).
  • Bake 10-12 minutes or until light golden brown. Cool in pan for 5 minutes; carefully remove tart shells from pan. Cool completely. Fill as desired.

Nutrition Facts : Calories 69.7, Fat 5.6, SaturatedFat 3.5, Cholesterol 15.5, Sodium 41.6, Carbohydrate 4.1, Fiber 0.1, Protein 0.9

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2020-07-20 In a food processor, medium mixing bowl or stand mixer, combine butter and cream cheese. Gradually add flour and pulse or mix until well combined. Form ball and press into a disc. Cover in plastic wrap dusted with flour and refrigerate 30 minutes. Roll out on a floured surface and place in a greased pie dish or divide into tins for individual pies.
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CREAM CHEESE PIEROGI DOUGH RECIPE - THE SPRUCE EATS
2019-08-13 Place butter, cream cheese, and sour cream in a food processor fitted with a metal blade and process until smooth. Add flour and salt and pulse to blend. Turn dough out onto a sheet of plastic wrap. Using floured hands, form into a ball and wrap tightly. Refrigerate at least 2 hours or overnight.
From thespruceeats.com


CREAM CHEESE DOUGH RECIPE RECIPES ALL YOU NEED IS FOOD
Nov 10, 2017 · First add the vanilla, salt, and egg, then a dollop of sour cream if you want softer cream cheese cookies, and finally the almond flour, adding gradually and beating in between. You’ll end up with a dense, crumbly dough. Scoop the cream cheese cookie dough … From wholesomeyum.com
From stevehacks.com


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