Cream-Cheese Pastry | Susan Orantes

Shared by: Susan Orantes


1 (8oz) Pkg. cream cheese, room temperature

1 cup butter, room temperature

2 tsps vanilla extract

2 cups all purpose flower


In a food processor fitted with a steel blade, process cream cheese, butter and vanilla until smooth. Add flower, process until well blended and dough begins to cling together in a ball. Use immediately as recipe directs or wrap and store. May be storied in the refrigerator up to1 week May be frozen, wrapped airtight, in moisture and vapor proof paper up to 2 months. Thaw in refrigerator several hours before using.

What makes it special?

a versatile pastry dough used to make Rugelach or Chocolate Pecan Tassies

What’s Your Connection to Princeton?


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