CREAM CHEESE DOUGH
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sopon ahmed
[email protected]This dough is perfect for making hand pies. They're so delicious and easy to make.
Ann Potter
[email protected]I'm so glad I found this recipe. It's a new favorite in my kitchen.
BRIAN NYAMARI
[email protected]This recipe is a lifesaver! I'm always looking for quick and easy recipes that my family will love, and this one fits the bill perfectly.
Biniyam Belay
[email protected]I can't wait to try this recipe again with different fillings and toppings.
Markhughes hughes
[email protected]This is a great recipe for beginners. It's so easy to follow and the results are always impressive.
Yussuf zainab
[email protected]I would definitely recommend this recipe to anyone who loves cream cheese.
Harry Chaplain
[email protected]Overall, I think this is a great cream cheese dough recipe. It's easy to make, versatile, and delicious.
Tamanna Misty
[email protected]I found that the dough was a bit too dry. I had to add some extra milk to get it to the right consistency.
Mudaser Muhammadi
[email protected]The cream cheese dough is a bit too rich for my taste. I prefer a moreシンプルな生地.
Pawan ss
[email protected]I've had some trouble getting the dough to roll out evenly. It tends to stick to the rolling pin.
Nupu Sherpa
[email protected]The cream cheese dough is a bit more expensive than regular dough, but it's worth the extra cost.
Abdullah Shahid
[email protected]I love that this dough doesn't require any yeast. It's so quick and easy to make.
Buschall Dennis
[email protected]This dough is so versatile. I've used it to make cookies, muffins, and even pizza crust. It always turns out great.
Deborah Withey
[email protected]I was a bit skeptical about using cream cheese in a dough, but I'm so glad I tried this recipe. The dough is amazing!
Ma E
[email protected]This is the best cream cheese dough recipe I've ever tried. It's so easy to make and the results are always perfect.
Natasha Boger
[email protected]I've made this dough several times now and it's always a hit with my family and friends. They love the creamy texture and the slightly tangy flavor.
Mowliid Abdi Ali
[email protected]The cream cheese dough is so rich and flavorful. It adds a delicious depth of flavor to whatever you're making.
lil Pop
[email protected]I love how this dough doesn't require any chilling time. It's so convenient to be able to just mix it up and start baking right away.
tanweerkhan official
[email protected]This cream cheese dough recipe is a keeper! It's so easy to make and the dough is incredibly versatile. I've used it to make everything from cookies to pizza crust, and it's always turned out perfectly.