Best 5 Cream Cheese Pastry Gluten Free Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delightful gluten-free culinary journey with our Cream Cheese Pastry recipes. These delectable treats offer a symphony of flavors and textures that will tantalize your taste buds. From the classic Cream Cheese Danish to the elegant Cream Cheese Braid, each recipe is a masterpiece of gluten-free baking. Dive into the rich and creamy fillings, perfectly complemented by the flaky and tender pastry. Whether you're a seasoned baker or just starting out, our recipes provide clear and concise instructions to ensure success in your gluten-free baking endeavors. So, gather your ingredients, preheat your oven, and embark on a delightful gluten-free baking adventure with our Cream Cheese Pastry recipes.

Here are our top 5 tried and tested recipes!

GLUTEN FREE CREAM CHEESE PASTRY



Gluten Free Cream Cheese Pastry image

This is a cream cheese pastry used for any pies or tarts.

Provided by andrea collins

Categories     Pies

Number Of Ingredients 8

2 c brown rice flour
1/2 c tapioca starch
1/4 c white sugar
1/2 tsp salt
8 oz cream cheese
8 oz unsalted butter
1/2 tsp grated lemon zest optional
2 large egg white only beaten to make frothy easier to bind

Steps:

  • 1. cut cream cheese and butter into tablespoon size pieces and chill well.
  • 2. Place flour into bowl with starch, sugar and salt, mix well. Add in the lemon zest at this time also.
  • 3. Rub the chunks of flour and cheese into the dry until you have nice slivers throughout
  • 4. Beat your egg whites until foamy, and stir into your mixture, until it comes together. Wrap and chill discs of dough.
  • 5. Roll out onto floured board as you would for any pies or tarts.

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

GLUTEN-FREE CREAM CHEESE PUMPKIN PIE



Gluten-Free Cream Cheese Pumpkin Pie image

Need a yummy gluten-free dessert? Layer creamy pumpkin and sweet cream cheese to create a super-easy pie.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h40m

Yield 8

Number Of Ingredients 16

1 cup Bisquick™ Gluten Free pancake & baking mix
5 tablespoons cold butter
3 tablespoons water
4 oz gluten-free cream cheese, softened
2 tablespoons sugar
1/4 teaspoon pure vanilla extract
1 egg yolk
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Dash salt
1 cup canned (from 15-oz can) or smoothly mashed cooked pumpkin
1/2 cup evaporated milk
1 egg, slightly beaten
Whipped cream, if desired

Steps:

  • Heat oven to 425°F. Grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, place Bisquick mix. Cut in butter with pastry blender or fork (or pulling 2 table knives through mixture in opposite directions), until mixture looks like fine crumbs. Stir in water; shape into ball with hands. Press dough in bottom and up side of pie plate.
  • Bake 10 to 12 minutes or until lightly browned; remove from oven. Cool while preparing cream cheese and pumpkin fillings. Reduce oven temperature to 350°F.
  • In small bowl, beat cream cheese, 2 tablespoons sugar and the vanilla with electric mixer on low speed until well blended. Add egg yolk; beat well. Spread cream cheese mixture in bottom of partially baked pie crust.
  • In large bowl, mix 1/2 cup sugar, the cinnamon, ginger, nutmeg, salt, pumpkin, evaporated milk and egg. Carefully pour pumpkin mixture over cream cheese mixture. Bake at 350°F. 15 minutes. Cover crust edge with strips of foil to prevent excessive browning; bake 30 to 40 minutes longer or until knife inserted in center comes out clean. Cool completely; about 1 1/2 hours. Refrigerate about 2 hours or until serving time. Garnish each serving with dollop of whipped cream. Cover and refrigerate any remaining pie.

Nutrition Facts : Calories 290, Carbohydrate 36 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 19 g, TransFat 0 g

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 PASTRY - GLUTEN FREE



Cream Cheese Pastry - Gluten Free image

This is a very versatile pastry. It can be used for sweet or savoury pies or tarts and even as a base for a baked cheesecake. There is no need to pre-cook this pastry before filling, if using as a pie or quiche shell. It freezes well. Nobody would realise this is gluten free. It makes a beautiful golden and crisp pastry that is not crumbley. I have used this recipe to make tart shells-just use a round cutter and place into lightly greased muffin trays-Fantastic and they stay fresh for days! Cook the tart cases and then fill with caramel or lemon curd. For Easter I filled the tarts with chocolate mousse and topped them with a mini Easter Egg. This recipe uses the US. white, powdery potato starch This is a soft dough...which is the reason for the 30 minutes refrigeration. After being chilled it will be easier to use.

Provided by Jubes

Categories     Australian

Time 40m

Yield 1 serving(s)

Number Of Ingredients 5

250 g cream cheese
250 g butter, softened
200 g rice flour, use a finely ground flour
200 g potato starch (potato flour in Australia)
1 teaspoon xanthan gum (optional)

Steps:

  • Combine the cream cheese with the butter, stir until smooth. You can use wooden spoon to mix.
  • Add the remaining ingredients. Mix well. Using a clean or gloved hand towards the end of the mixing will quicken the process and bring the mix together quickly.
  • Chill the dough for 30 minutes in the refrigerator and then use as required. If the dough is a little stiff, knead lightly and it will become more pliable.
  • Roll out between sheets of baking paper as this stops the pastry from clinging to the work surface and your rolling pin. It also eliminates the need to use extra flour when rolling the dough.
  • Cook at the temperature required for your recipe. I have found that there is no need to grease or spray the tins/bakeware.
  • The pastry cases I have cooked at fanforced 180°C for about 30 minutes.

Nutrition Facts : Calories 4100.2, Fat 292.2, SaturatedFat 183.5, Cholesterol 809.3, Sodium 2281.4, Carbohydrate 333.2, Fiber 16.6, Sugar 7.9, Protein 46.7

Tips:

  • Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling during the baking process.
  • Use High-Quality Ingredients: Fresh, high-quality ingredients will make a big difference in the final product. Use organic cream cheese, gluten-free flour, and unsalted butter for the best results.
  • Chill the Dough: Chilling the dough before baking helps to prevent it from spreading too much and makes it easier to handle.
  • Preheat the Oven: Make sure your oven is preheated to the correct temperature before baking. This will help to ensure that your pastry bakes evenly.
  • Don't Overfill the Pastry: When filling the pastry, be careful not to overfill it. This will prevent the filling from spilling out during baking.
  • Bake Until Golden Brown: Bake the pastry until the crust is golden brown and the filling is set. This will ensure that the pastry is cooked through.

Conclusion:

Cream cheese pastry is a delicious and versatile pastry that can be used for a variety of recipes. Whether you're making a sweet or savory dish, cream cheese pastry is sure to be a hit. This gluten-free cream cheese pastry is a great option for those with celiac disease or gluten sensitivity. It's easy to make and can be used for a variety of recipes. So next time you're in the mood for a delicious pastry, give this gluten-free cream cheese pastry a try!

Related Topics