This is an AMAZING recipe. I mean how could it not be with cream cheese and cream, right? But what is amazing about this recipe besides the ease is that it works well for just about anything from sweet to savory. I have put apple pie filling it in, chicken pot pie filling in it, lasagna filling, a southwest type filling of black beans, corn, ground beef, and tomato. Last year I tried making pumpkin pies for the first time, and had an excess of filling, so I whipped up some of this pastry dough and made hand pies for my kids. I also filled some with fresh diced peaches and a little cinnamon and sugar. Holy cow! Yum!
Anyway, this is the dough, and you fill it with whatever, then do an egg wash on it, and bake it at 350 for 25 mins. It freezes really well, and it makes a lot, so I usually double or triple the batch, and then spend an afternoon rolling it out, cutting it, filling it, shaping it, and freezing a million “pockets” which can later be removed one at a time, or as many as are needed to feed a crowd. Easy Peasy!
38 minPrep Time
25 minCook Time
1 hr, 3 Total Time
- 8 tablespoons (1 stick) unsalted butter, softened
- 4 ounces cream cheese, softened
- 1/4 cup heavy whipping cream
- 1 1/2 cups plus 2 tablespoons all-purpose flour, plus more for rolling out dough
- 1/2 teaspoon coarse salt
- Mix all but flour and salt
- Add in flour and salt until combined and holds together in ball.
- Turn into well floured surface, and divide into three balls.
- Refrigerate 30 minutes.
- Take out one ball at a time, and roll dough out, center to edges, turning frequently until 12 inches wide.
- Use a biscuit cutter, or round cookie cutter, or lid to a jar, etc. to cut out your dough
- Fill, seal, and freeze or bake.
- When baking, brush with egg whites, then bake at 350 for 25 mins
Next time I make it I will get step by step pictures and update this! Sorry, if you have any concerns or questions ask, it seems a little intimidating, but this recipe is really easy, and the dough is very forgiving and easy to handle.