Monday, May 02, 2005

Sweet Cream Cheese Dough

Sweet Cream Cheese Dough (Adapted from CL)

2 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons butter, cut into small pieces
4 tablespoons cream cheese, cut into small pieces
1 tablespoon cider vinegar
4 to 5 tablespoons ice water

In the bowl of a food processor, add flour, sugar, baking powder, and salt. Pulse until combined. Add in cubed butter, cream cheese and vinegar - pulse 4 times. Pour in ice water, 1 tablespoon at a time, pulsing just until combined. You don't want the dough to form a ball, however, you want it to be moist enough to hold together when you press it between your fingers.

Scoop half of the dough into a 1 cup measuring cup. Press to compact the dough, remove and form a ball. Cut the ball into 6 even pieces. Repeat with remaining dough. Cover and place in the refrigerator for at least 15 minutes.

Using one piece of dough at a time, roll each piece into a 5" circle on a lightly floured surface. Repeat with the rest of the divided dough. Cover and chill until you are ready to use.

Used in Creamy Apple-Cranberry Turnovers and Chocolate, Fig, and Marsala Pastries.

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