Flaky Cream Cheese Dough

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4.46 from 196 reviews

Eileen Gray

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

Prep Time20

Total Time20

Servings:16 servings

Ingredients

13 ¾ oz all purpose flour (2 ¾ cups, see note)
1 tablespoon granulated sugar
1 teaspoon table salt
4 oz cream cheese (cut into 1" chunks)
4 oz unsalted butter (cold and cut into ¼" thin slices)
4 oz cold water (½ cup)

Instructions

Whisk together 13 ¾ oz all purpose flour, 1 tablespoon granulated sugar1 teaspoon table salt in a mixing bowl.
Toss in 4 oz cream cheese. Using your fingers, mix the cream cheese into the flour until it resembles coarse corn meal.
Toss 4 oz unsalted 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 4 oz cold 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.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

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