CREAM CHEESE PASTRY - GLUTEN FREE
This is a very versatile pastry. It can be used for sweet or savoury pies or tarts and even as a base for a baked cheesecake. There is no need to pre-cook this pastry before filling, if using as a pie or quiche shell. It freezes well. Nobody would realise this is gluten free. It makes a beautiful golden and crisp pastry that is not crumbley. I have used this recipe to make tart shells-just use a round cutter and place into lightly greased muffin trays-Fantastic and they stay fresh for days! Cook the tart cases and then fill with caramel or lemon curd. For Easter I filled the tarts with chocolate mousse and topped them with a mini Easter Egg. This recipe uses the US. white, powdery potato starch This is a soft dough...which is the reason for the 30 minutes refrigeration. After being chilled it will be easier to use.
Provided by Jubes
Categories Australian
Time 40m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Combine the cream cheese with the butter, stir until smooth. You can use wooden spoon to mix.
- Add the remaining ingredients. Mix well. Using a clean or gloved hand towards the end of the mixing will quicken the process and bring the mix together quickly.
- Chill the dough for 30 minutes in the refrigerator and then use as required. If the dough is a little stiff, knead lightly and it will become more pliable.
- Roll out between sheets of baking paper as this stops the pastry from clinging to the work surface and your rolling pin. It also eliminates the need to use extra flour when rolling the dough.
- Cook at the temperature required for your recipe. I have found that there is no need to grease or spray the tins/bakeware.
- The pastry cases I have cooked at fanforced 180°C for about 30 minutes.
Nutrition Facts : Calories 4100.2, Fat 292.2, SaturatedFat 183.5, Cholesterol 809.3, Sodium 2281.4, Carbohydrate 333.2, Fiber 16.6, Sugar 7.9, Protein 46.7
GLUTEN-FREE CREAM CHEESE PUMPKIN PIE
Need a yummy gluten-free dessert? Layer creamy pumpkin and sweet cream cheese to create a super-easy pie.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h40m
Yield 8
Number Of Ingredients 16
Steps:
- Heat oven to 425°F. Grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, place Bisquick mix. Cut in butter with pastry blender or fork (or pulling 2 table knives through mixture in opposite directions), until mixture looks like fine crumbs. Stir in water; shape into ball with hands. Press dough in bottom and up side of pie plate.
- Bake 10 to 12 minutes or until lightly browned; remove from oven. Cool while preparing cream cheese and pumpkin fillings. Reduce oven temperature to 350°F.
- In small bowl, beat cream cheese, 2 tablespoons sugar and the vanilla with electric mixer on low speed until well blended. Add egg yolk; beat well. Spread cream cheese mixture in bottom of partially baked pie crust.
- In large bowl, mix 1/2 cup sugar, the cinnamon, ginger, nutmeg, salt, pumpkin, evaporated milk and egg. Carefully pour pumpkin mixture over cream cheese mixture. Bake at 350°F. 15 minutes. Cover crust edge with strips of foil to prevent excessive browning; bake 30 to 40 minutes longer or until knife inserted in center comes out clean. Cool completely; about 1 1/2 hours. Refrigerate about 2 hours or until serving time. Garnish each serving with dollop of whipped cream. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 290, Carbohydrate 36 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 19 g, TransFat 0 g
CREAM CHEESE PASTRY DOUGH
Categories Quick & Easy Cream Cheese Pastry Gourmet
Number Of Ingredients 4
Steps:
- In a food processor blend the butter, the cream cheese, the flour, and the salt, pulsing the motor, until the dough just begins to form a ball, gather the dough into a ball, and flatten slightly. Dust the dough with flour and chill it, wrapped in plastic wrap, for 1 hour. The dough may be made 1 day in advance and kept wrapped well and chilled.
GLUTEN-FREE MULTI-PURPOSE SWEET PASTRY DOUGH
This rich buttery dough works as a great gluten-free alternative to classic sugar cookie dough, as well as pie, tart, and bar-cookie crusts. The oat flour gives it a hint of nutty flavor, while the cream cheese lends body and makes it easy to roll out.
Provided by Anna Stockwell
Yield Enough dough for 2 dozen cookies, two single-crust pies, one double-crust pie, two 9-inch tarts, or two 8-inch-square batches of bar cookies
Number Of Ingredients 9
Steps:
- Pulse oat flour, gluten-free flour, sugar, salt, and baking soda in the bowl of a food processor until combined. Add butter and cream cheese and pulse just until they form pea-sized pieces. Whisk together egg and vanilla in a small bowl. With the machine running, add egg mixture to flour mixture and process until the dough just begins to hold together, about 10 seconds.
- Turn out mixture onto a work surface and push together to form a rough ball. Knead a few times to combine, then divide dough in half and flatten into 2 disks with smooth edges. Cover with plastic wrap and refrigerate until very firm, at least 2 hours or up to 3 days.
- To make cookies (Makes about 2 dozen):
- Preheat oven to 350°F with rack in middle.
- Dust your work surface and rolling pin generously with all-purpose gluten-free flour. Remove 1 dough disk from the refrigerator and roll out into a round about 1/8" thick. If dough becomes too soft to roll out, cover with plastic wrap and chill until firm. Cut out as many cookies as possible from with cutters and transfer to parchment-lined baking sheets, arranging them about 1 inch apart (scraps can be rerolled as many times as you like).
- Bake cookies, 1 sheet at a time, until edges are golden, 10 to 12 minutes, then transfer sheet pans to wire racks to cool completely. (If re-using baking sheets to bake multiples batches of cookies, let sheets cool completely between batches.)
- To Make Pie or Tart Crust (Makes enough for one double-crust pie, two single-crust pies, or two 9-inch tarts):
- Dust a large piece of parchment paper and your rolling pin with all-purpose gluten-free flour. Remove one dough disk from the refrigerator and roll out on parchment into a 1/8" thick round, gently reshaping and rotating the dough as you go to make sure it's not sticking, and adding more GF flour underneath as needed. If dough becomes too soft or sticky, slide dough-covered parchment onto a baking sheet and freeze until firm, about 10 minutes. Invert a 9" pie plate over rolled out dough, gently slide your hand under parchment paper, and re-invert. Remove parchment paper, then fit dough into pie plate and crimp edges as desired. Chill in freezer 10 minutes, then bake according to your pie or tart recipe.
- To Make Bar Cookies (Makes two 8" baking dishes):
- Roll or press out dough according to your bar cookie recipe and bake according to instructions.
- Do Ahead
- Dough can be frozen for up to 3 months; thaw in refrigerator overnight before using.
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