Cream Cheese Pastry Shells – a delicious recipe with butter, cream cheese, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat butter and cream cheese at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add flour to butter mixture, beating at low speed just until blended. Shape dough into 72 (3/4-inch) balls, and place on a baking sheet; cover and chill 1 hour.
2
Place dough balls in cups of lightly greased miniature muffin pans; press dough to top of cups, forming shells.
3
Bake at 400u00b0 for 10 to 12 minutes. Remove from pans to wire racks, and cool completely (about 15 minutes).
4
Test Kitchen Tip: Baked pastry shells may be made up to 1 month ahead and frozen in an airtight container. Thaw at room temperature before filling.
875
kcal
Calories
56
g
Fat
81
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 1 cup butter, softened, 1 (8-oz.) package cream cheese, softened, 3 1/2 cups all-purpose flour.
Yes, Cream Cheese Pastry Shells falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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