Cream Cheese Pastry
This is a tender soft crisp pastry that is good for appetizers or finger foods. It is too soft for larger items, but for things like miniature stuffed croissants it is good. The recipe came from an old Chatelaine book of recipes. Probably from the late 60’s. The recipe called for the dough to be rolled flat and cut into triangles, at the widest part of the triangle it said to place a small portion to mashed sardines and mustard. I have never used the sardine idea, but the pastry works fine.
CREAM CHEESE PASTRY
8 oz cream cheese
8 oz butter
12 oz flour
Directions
- Mix butter and cream cheese
- Cut in flour
- Roll to 1/8 inch thickness
- Cut to appropriate shape
- Bake at 375
