Conference turris::cooks

566.0. "Cream Cheese Dough" by DECSIM::TELLIER () Thu Mar 26 1987 13:17

    This was copped from the Boston Globe a couple Sundays ago, and
    was part of a recipe for an onion tart;  although I tried the tart,
    I thought the neatest part of the recipe was the dough: cream cheese
    pastry.. made with food processor; super simple!
    
    	1 cup + 2Tbsp flour (I'd bet that any kind would be fine)
        4 Tbsp butter (I've used both Unsalted and "lightly salted";
                       no noticeable difference)
        pinch of salt
        4 Oz. cream cheese
        1 egg beaten with 1 Tbsp Ice Water
    ------------
        Cut the butter into pieces, maybe 1/2 tsp each.  Do the same
    with the cream cheese.   toss everything except the egg/water mixture
    into the food proc. with plastic blade.  mix using quick pulses
    until it resembles coarse meal; not too long.   add the egg/water
    mix, and pulse a few times until it gathers together, but not so
    long that it forms a ball.  at this point, I put it into the fridge
    for 10 minutes to make it easier to knead.   flour the table and
    knead for a couple minutes, adding a little flour if needed.  put
    it back in the fridge for at least 15 mins. (I put it in for 2-3
    hours, then let it out at room temp for 1/2 hour before continuing).
    Knead again until it's smooth and elastic; then roll it out and
    do what ever you want with it... it's a good base for pizza, or
    little bite-size munchies (I like to put sauteed mushrooms on pieces
    of it and pop them in the oven as appetizers).   This is a simple
    dough that you can vary the proportions of anything and (probably)
    not fail too easily.   I've given the original recipe here, but
    I found that I like to use a little more flour and a little less
    cream cheese; it makes it a little more firm (less flaky).
       Have fun!
    						Jim