Cream-Cheese Pastry Mix
Source of Recipe
???
List of Ingredients
12 ounces cream cheese -- softened
1 pound butter or margarine -- softened
5 cups all-purpose flour
Recipe
Cut eight 12" squares of plastic wrap and heavy-duty foil; set aside.
In a bowl, beat cream cheese and butter or margarine until blended.
Add flour all at once. Knead in flour until evenly distributed.
Shape into a large ball. Divide into 8 smaller balls. Slightly
flatten each ball. Wrap each flattened ball on each piece of foil.
Fold foil tightly against dough, making an airtight seal. Label each
package with date and contents. Store in freezer. Use within 6
months. Makes 8 packages CREAM-CHEESE PASTRY MIX, enough for 8
single-crust pies, 4 double-crust pies or 80 tart shells.
Description:
"Thaw dough completely before you roll it out. Thaw overnight in the
refrigerator or in a few hours on the countertop."
Source:
"Make-A-Mix"
Yield:
"8 crusts"
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