Cream Cheese Dough
The chef and baker Elisabeth Prueitt’s favorite all-purpose dough was inspired by classic rugelach. That dough traditionally combines cream cheese with butter to create a pliable, tangy and tender pastry. Ms. Prueitt, the baking genius behind the sweets at Tartine Manufactory in San Francisco, adapted it to make a versatile, all-purpose, gluten-free pastry. She now uses it for pies, galettes, bars and even savory pastries and tarts. Use it to make her Shaker lemon pie. Got scraps? Bake those, too. Dusted with powdered sugar, they make great little cookies.
- Total:
- Serves: 2 persons
Ingredients
- ¾cup plus 1 tablespoon/115 grams brown rice flour
- ⅓cup/60 grams potato starch
- ½cup/60 grams tapioca starch
- 1 ½cups/180 grams oat flour
- 1teaspoon salt
- 1cup/220 grams cream cheese, very cold
- 1cup/220 grams unsalted butter, very cold, cut into 1/4-inch-thick slices
Instructions
Step 1
In the bowl of a food processor fitted with a metal blade, combine the rice flour, potato and tapioca starches, oat flour and salt. Pulse once or twice to mix.Step 2
Add cream cheese and butter and pulse about 15 times, then let the food processor run for about 20 seconds, until most of the butter and cream cheese is broken down, but some small chunks remain.Step 3
Turn the dough out onto a counter and use your hands to pack and bring it together. Divide in two equal-sized balls, flatten and wrap well in plastic wrap. Chill for at least 2 hours or overnight before rolling out.