See more
Cream Cheese Pastry Shells

Cream Cheese Pastry Shells



This recipe goes with Tiny Caramel Tarts

Southern Living DECEMBER 2010

  • Yield: Makes 6 dozen
  • Total: 2 Hours, 20 Minutes


  • 1 cup butter, softened
  • 1 (8-oz.) package cream cheese, softened
  • 3 1/2 cups all-purpose flour


1. Beat butter and cream cheese at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add flour to butter mixture, beating at low speed just until blended. Shape dough into 72 (3/4-inch) balls, and place on a baking sheet; cover and chill 1 hour.

2. Place dough balls in cups of lightly greased miniature muffin pans; press dough to top of cups, forming shells.

3. Bake at 400° for 10 to 12 minutes. Remove from pans to wire racks, and cool completely (about 15 minutes).

Test Kitchen Tip: Baked pastry shells may be made up to 1 month ahead and frozen in an airtight container. Thaw at room temperature before filling.


Go to Full Version of

Cream Cheese Pastry Shells Recipe