Cream Cheese Pastry
|Butter||1 Cup (16 tbs)|
|Cream cheese||8 Ounce (1 Regular Package)|
|All purpose flour||2 Cup (32 tbs)|
Using electric mixer, beat first 3 ingredients together until smooth and blended.
With fingertips, fork or rubber spatula, work in flour to form a smooth dough.
Flatten dough in foil to form 8-inch x 6-inch rectangle; chill; (can be chilled several days before using, if desired).
Remove from refrigerator and let stand 8 to 10 minutes.
Divide dough in portions and keep unrolled portions in refrigerator until ready to use.
Roll one portion on floured pastry cloth with floured rolling pin (first rub cloth and pin well with flour, then shake out excess) to thickness indicated in individual recipe.
Shape as directed and chill before baking.
Brush tops only of all pastries with egg yolk beaten with cream.
Bake as indicated.