Cream Cheese Dough
Cream cheese dough offers a rich, buttery base with a smooth, tangy flavor, perfect for pastries or crusts, suitable for both beginners and experienced bakers seeking versatility.
Ingredients
Instructions
- Place all ingredients in a wide-topped bowl and work with your hand until a smooth mass forms.
- Wrap the dough in plastic wrap and chill for 1 hour.
- Press the chilled dough into a pan of your choice and bake at 350°F.
Tips & Substitutions
For a lighter texture, consider using half cream cheese and half Greek yogurt. If you're short on time, you can skip chilling the dough, but it will be easier to handle if you chill it. Ensure your butter and cream cheese are at room temperature for easier mixing. This dough works great for savory pastries too, so feel free to experiment with fillings, similar to what you might find in vegetarian recipes.
Serving Suggestions
This cream cheese dough can be used as a base for both sweet and savory pies. It pairs beautifully with L.S. Ayre'S Luscious Lemon Pie filling for a refreshing dessert. You can also use it as a crust for quiches or tarts. Serve with a light salad or a scoop of ice cream, depending on whether you choose a savory or sweet option.
Storage & Reheating
Wrap any leftover dough tightly in plastic wrap and store it in the refrigerator for up to a week. You can also freeze the wrapped dough for up to 3 months. When ready to use, thaw it overnight in the refrigerator. For reheating baked goods made with this dough, pop them in a 350°F oven for about 10 minutes to restore their flakiness.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Cheese Dough contains roughly 966 calories, with 12g protein, 46g carbohydrates, and 81g fat. It is an excellent source of vitamin A (29% of the Daily Value), protein (24% of the Daily Value), and iron (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use low-fat cream cheese for this recipe?
Yes, low-fat cream cheese can be used, but it may alter the texture slightly, potentially making the dough a bit less rich. Be mindful of the mixing process, as low-fat versions can be drier. You might want to add a tablespoon of milk if the dough feels too crumbly.
How can I tell when the dough is mixed enough?
The dough is ready when it forms a smooth, cohesive ball that pulls away from the sides of the bowl. Avoid overworking it, as this can lead to a tough texture. If you notice any flour pockets, incorporate them gently until just combined.
What can I do if the dough is too sticky?
If your dough is too sticky to handle, sprinkle a little extra flour on your work surface and fold it in gently. Alternatively, chill the dough for an additional 30 minutes to firm it up. Ensure your hands are floured as well to prevent further stickiness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).