Cream Cheese Pastry

1. 1

   In a food processor, combine the flour, sugar, lemon zest, and salt and pulse 3 or 4 times to blend.

2. 2

   Scatter the butter pieces over the flour mixture.

3. 3

   Pulse until the mixture is the consistency of cornmeal.

4. 4

   Scatter the cream cheese cubes over the mixture and pulse just until the ingredients come together in a ball.

5. 5

   On a clean work surface, divide the dough in half and shape each half into a 5-inch disk about 3/4 inch thick (12 1/2 ounces/355 grams), or divide as directed in individual recipes.

6. 6

   Wrap each disk in plastic wrap and refrigerate until firm, about 4 hours, before using.

7. 7

   The dough can be refrigerated for up to 3 days.

8. 8

   For longer storage, overwrap with aluminum foil, label with the contents and date, and freeze for up to 2 weeks.

9. 9

   Thaw in the refrigerator for 4 hours or up to overnight and then use well chilled as directed in individual recipes.

* Per serving · 4 servings · Values may vary.

No additional tips available.