Cream Cheese Pastry for Tarts and Cookies from the AJC

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  • 1 cup(s) all-purpose flour
  • 4 ounce(s) chilled Neufchatel cut into 1/2" pieces
  • 1/2 cup(s) chilled butter cut into 1/2" pieces


  1. In the bowl of a food processor, pulse flour, Neufchatel and butter until clumps form. Turn dough onto a work surface and gather into two balls. Flatten each into a 1/2 inch thick circle, wrap in plastic wrap or aluminum foil and refrigerate one hour, up to 2 days.
  2. When ready to use, remove dough from refrigerator and allow to rest at room temperature about 5 minutes before rolling out.
September 2012

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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