Spicy Cream Cheese Pastry
Yield
1 crustPrep
30 minCook
0 minReady
1 hrsTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
cayenne pepper
ground |
|
| 1 | cup |
butter
unsalted, chilled |
|
| 6 | ounces |
cream cheese
at room temperature |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
cayenne pepper
ground |
|
| 237 | ml |
butter
unsalted, chilled |
|
| 173.4 | ml/g |
cream cheese
at room temperature |
|
Directions
In a bowl, combine the flour, salt, and cayenne pepper and stir together.
Using a pastry blender or two knives, cut in the butter and cream cheese to form a soft dough.
Alternatively, combine the dry ingredients in a food processor.
Add the butter and cream cheese and process with short pulses until the dough just sicks together.
Gather the dough into a ball, enclose in plastic wrap or waxed paper, and chill for at leat 30 minutes or for up to several hours.
Makes top crust for 1 large pot pie, or 3 individual ones.
