Perfect Flaky Cream Cheese Pastry {how-to}

Follow Me on Pinterest

Cream Cheese PastryHow-To: Perfect Flaky Cream Cheese Pastry

Today, I am sharing my go-to recipe for a slightly sweet but flaky and tender cream cheese pastry that is ever so versatile—Perfect Flaky Cream Cheese Pastry. This recipe is virtually foolproof and will bring you baking success. When using in savory applications, I simply omit the sugar and vanilla. And, sometimes, I even leave out the vanilla in sweet applications. It just depends on how I am using this incredibly tasty dough. Bake with this dough and your friends and family will think you are a pastry chef. I kid you not!

This dough was chosen to feature as one of my first pastry tutorials because it is the most forgiving for novice bakers. The recipe is incredibly easy to prepare using a stand mixer or food processor. The cream cheese provides exceptional elasticity in the dough making it easy to work with. As a new or young baker, working with cream cheese pastry builds confidence in the kitchen as well as develops skill sets in handling, rolling and shaping the dough. It is truly a launching pad of sorts for one’s “batterie de cuisine”.

Cream Cheese Pastry 30

The reason why this dough is “perfect” as stated in the title, and superior to all other cream cheese pastry dough recipes, is that it calls for a 1:1 ratio, by weight, of butter to cream cheese with 8 ounces each. Just as with my recipe for Cream Cheese Buttercream, a component recipe in my Carrot Cake Cheesecake Cake, it is richer than the Better Homes and Gardens version. In fact, the amount of buttah is doubled using 2 sticks of butter to 1 brick of cream cheese. It just makes sense.

Essentially, I took my Cream Cheese Pastry recipe straight from my Honey-Nut Rugelach recipe that I have been making for over 20 years now. However, I added ½ cup flour for a less fragile dough (to support hand pies for instance), subtracted 1 tablespoon of sugar and increased the salt for a more pie crust type pastry to complement both sweet and tart pie fillings. Even the unbaked dough tastes scrumptious! It’s just irresistible with all that buttery flavor and the slight tang from the cream cheese.

Cream Cheese Pastry 3

In addition to this flaky and tender Cream Cheese Pastry, I have included variations below in the Notes section. One is for the savory application and one is for Extra-Flaky Perfect Cream Cheese Pastry calling for less flour and a different technique. Each recipe will yield enough dough for either two 10-inch pies or one 10-inch pie with a double crust.

If you are looking for a gluten-free version of Perfect Flaky Cream Cheese Pastry, do not fear. I will be sharing that recipe with you next. Instead of offering a tested “gluten free option” as I have been doing most often lately, I have decided it would be a good thing to post some of these recipes separately and keep them in their own category in the Recipe Index for easy access.

Meanwhile, I will be sharing a special recipe soon using our Perfect Flaky Cream Cheese Pastry and cannot wait to share!

Cream Cheese Pastry 31

What makes our Perfect Flaky Cream Cheese Pastry wicked good? First, a 1:1 ratio, by weight, of butter to cream cheese with 8 ounces each ensures a flaky and tender pastry crust. Second, preparation is easy peasy and virtually foolproof. Home bakers need not own a kitchen scale for baking success. Third, the recipe is versatile providing for both savory and sweet applications with options for variations. Finally, the dough and baked crusts are both rich and full of buttery flavor with a slight tang from the cream cheese. Everyone will think you’re a rock star pastry chef. Bonus. What’s not to love?

Bon appétit!






Follow on Bloglovin

♥ Follow Me On Bloglovin’!

Perfect Flaky Cream Cheese Pastry {how-to}

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: Makes enough pastry for two 10-inch pies or one 10-inch pie with double crust.

Perfect Flaky Cream Cheese Pastry {how-to}

What makes our Perfect Flaky Cream Cheese Pastry wicked good? First, a 1:1 ratio, by weight, of butter to cream cheese with 8 ounces each ensures a flaky and tender pastry crust. Second, preparation is easy peasy and virtually foolproof. Home bakers need not own a kitchen scale for baking success. Third, the recipe is versatile providing for both savory and sweet applications with options for variations. Finally, the dough and baked crusts are both rich and full of buttery flavor with a slight tang from the cream cheese. Everyone will think you’re a rock star pastry chef. Bonus. What’s not to love?


  • 2½ cups (313 grams) unbleached all-purpose flour, such as Gold Medal®
  • 1 cup (2 sticks/226 grams) chilled unsalted butter, such as Land O Lakes®
  • 1 (8-ounce/226-gram) package chilled cream cheese, such as Philadelphia®
  • 1 tablespoon (12.5 grams) granulated cane sugar, such as Zulka®
  • 1 teaspoon (5 ml) pure vanilla extract, such as Nielsen-Massey®
  • ½ teaspoon (2.4 grams) kosher salt


Prepare the Pastry: Measure flour and set aside. Using an electric stand mixer fitted with paddle attachment, lightly cream together butter and cream cheese. Beat in sugar, vanilla and salt; mix until well combined. Add flour in two batches beating just until incorporated. Scrape dough onto sheet of plastic wrap using rubber spatula and pat into large disk.

Wrap tightly in plastic wrap and refrigerate at least 1 hour or overnight. Thaw a few minutes to become pliable before rolling and using in recipes. Roll out dough on lightly floured work surface with a lightly floured rolling pin.

Recipe Notes


For Extra-Flaky Perfect Cream Cheese Pastry: Reduce flour by ½ cup to measure 2 cups or 250 grams. For an extra-tender crust, use pastry blender (or food processor) to cut butter into flour, sugar and salt; then cut in cream cheese.

For Savory Perfect Flaky Cream Cheese Pastry: Omit sugar and vanilla extract. Add chopped fresh herbs and/or spices to taste.


To Measure the Flour: If you do not own a kitchen scale, spoon flour into cup then level off.

To Ensure Flaky and Tender Crust: Work only with well chilled (cold) butter and cream cheese straight from the refrigerator. If working in a warm kitchen, place work bowl with butter and cream cheese in refrigerator for 20 minutes to chill before adding flour. When rolling out scraps, use a pastry brush to whisk away excess flour from dough as this will ensure tender pastry and prevent it from becoming dry and tough. Always start with a clean surface each time rolling more dough by brushing away excess flour. When re-rolling scraps, do not gather the dough and ball up or mash. Layer scraps on top of each other and then roll out. This will help to maintain flakiness and also prevents overworking the dough.

To Prepare Pastry Dough in Advance: Dough can be prepared in advance much to the delight of busy bakers. Shape dough into disks or rectangles less than 1 inch thick. Wrap tightly in plastic wrap and store in refrigerator for up to 2 days. Also, the dough can be frozen for up to 1 month. To freeze dough, enclose plastic-wrapped dough in heavy duty zip-top freezer bags. Simply thaw in the refrigerator while still wrapped in plastic.


To successfully blind bake (prebake) pie and tartlet shells without a filling using Wicked Good Kitchen’s Flaky Cream Cheese Pastry, it is imperative to use weights such as dried beans or rice with a parchment lining. Dried beans or rice will not compact the pastry or prevent it from breathing during baking. By weighting the crust down, it will prevent it from sliding down the sides of the pie pan during baking as well as keep the bottom from puffing too much.

Pie weights with foil as a liner are not recommended for cream cheese pastry as they are much too heavy and the crust will have a cardboard-type texture versus a nice tender and flaky one. Dried beans and rice as pie weights can be reused many times.

For Prebaked Pie Shells: Preheat oven to 425 degrees F. at least 20 minutes before baking. It is essential to have a very hot preheated oven when baking pastry crusts for pies as it helps to set the fluted border before the fat starts to melt and the crust starts to soften.

Line dough in pie pan with parchment paper pleating it as needed to fit the circular shape of the pan. Fill with dried beans or rice making sure the contents are pushed against the sides of parchment very well versus mounding in the center. Place in preheated oven and bake for 18 to 20 minutes. Transfer to cooling rack and lift out the parchment with the beans or rice. Prick the crust all over with fork tines but only going halfway through the dough. (By only going halfway through, this will prevent pie crust from sticking if using a sticky filling.) Return pie pan to the oven and bake until light golden brown, about 5 to 10 minutes longer. Transfer to cooling rack to cool completely before filling.

For Prebaked Tartlets and Small Flan Rings: Bake small (3- to 4-inch) tartlets or flan rings in preheated 400 degree F. oven for 10 minutes. Transfer to cooling rack and lift out the parchment with the beans or rice. Prick the crust all over with fork tines and return to oven. Continue to bake until light golden brown, about 3 to 5 minutes. Cool tartlet shells completely on wire racks before filling.

For Prebaked Mini Tartlets: Bake mini (1-inch) tartlets in preheated 400 degree F. oven until light golden brown, about 10 minutes. Transfer to cooling rack and immediately unmold. Cool tartlet shells completely on wire racks before filling.

Recipe Source:

Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.

Visual Step-by-Step for

Perfect Flaky Cream Cheese Pastry

Cream Cheese Pastry 8

Cream Cheese Pastry 9

Cream Cheese Pastry 10

Cream Cheese Pastry 11

Cream Cheese Pastry 12

Cream Cheese Pastry 13

Cream Cheese Pastry 14

Cream Cheese Pastry 15

Cream Cheese Pastry 16

Cream Cheese Pastry 17

Cream Cheese Pastry 18

Cream Cheese Pastry 19

Cream Cheese Pastry 20

Cream Cheese Pastry 21

Cream Cheese Pastry 22

Cream Cheese Pastry 23

Cream Cheese Pastry 24

Cream Cheese Pastry 25

Cream Cheese Pastry 26

Cream Cheese Pastry 27

Cream Cheese Pastry 28

Cream Cheese Pastry 29

Cream Cheese Pastry

Cream Cheese Pastry 3

Cream Cheese Pastry 4

Cream Cheese Pastry 5


About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.


  1. Stacy,
    Any chance you can compensate me for a new computer monitor? You see, I think I just broke it, twice while looking at your wonderful post. The first time I tried to poke your dough here with my index finger and the second time I went for a gluttonous swipe of the kitchen aid paddle. This pastry looks too good!! Great work, once again!!
    Dan from Platter Talk recently posted…Bing Cherry and Chocolate Chip CookiesMy Profile

    • Hahaha! Thank you, Dan! Wicked Good Kitchen’s Taste-O-Vision is still in development. So sorry about that broken monitor! 😉 Thanks for stopping by and for making me smile. Have a fabulous day!

  2. What a great how-to-post! I am dreaming up all kinds of things to make with this!!
    Cathy Pollak ~ Noble Pig recently posted…My Trip to Black Gold Farms ~ Arbyrd, MissouriMy Profile

    • Thank you, Cathy! You will love this recipe as to the versatility. Plus, the flavor is truly irresistible. Happy baking!

  3. What an amazing tutorial post – I love all the steps! The ideas of what to use this with is off the charts, but I think I first have to try a piece of the dough.. what…. I love it that way! Plus I have to try it.. for reasons.. that I cannot explain!
    Pamela @ Brooklyn Farm Girl recently posted…The Best Stewed Tomatoes EverMy Profile

    • Thank you so much, Pamela! I can just imagine all that you have planned for this pastry dough recipe and the abundance from your garden harvests–both for late summer and fall. Pumpkin has such a natural affinity with component recipes made from butter and cream cheese. Yum! Happy baking, girl!

  4. Maria | Pink Patisserie says:

    I’m so intrigued by this recipe! I’ve never tried a cream cheese crust but I can’t wait to do so now! I don’t think you can ever have too many crust recipes up your sleeve and truly this one looks perfect. I have a friend who is forever struggling to make crust. I’ll definitely pass this one along. Love it Stacy!

    • Thank you, Maria! You will adore this recipe as a reliable go-to in both your savory and sweet baking applications. And, I know you have a new interest in venturing down that delicious savory path. Happy baking, girlfriend! xo

  5. What a terrific how-to post Stacy. Love the variation notes and the step-by-step photos. Thank you for sharing this with us. Have a great rest of the week! 🙂
    Anne ~ Uni Homemaker recently posted…Garlic Chipotle Cheesy BreadMy Profile

  6. Hi Stacy! What a great post! We all need a go-to pastry recipe. One that is easy and delicious. This sure looks like it to me! Thank you for sharing!

  7. A perfect go-to pastry recipe. Stacy, this looks and sounds incredible!
    sally @ sallys baking addiction recently posted…Rustic Strawberry Peach Tart.My Profile

  8. I really love you’ve given so many options in your post Stacy..Just the dough looks so good, can’t imagine how it would be with your cherry filling…The step by step instructions are really good..I am pinning this and using it for everything. Thanks
    Ash-foodfashionparty recently posted…SPICED WALNUTS with Balsamic and Curry PowderMy Profile

  9. Wow! How could I resist this perfectly flaky cream cheese pastry when you describe it so wonderfully? So versatile and scrumptious. I’m always looking for a good flaky pastry recipe, and this fits the bill perfectly! Really appreciate the step-by-step photos too!
    Monica recently posted…Thick & Chewy Chocolate Chip CookiesMy Profile

    • Thank you, Monica! This pastry dough is so easy and fun to work with. I hope you will bake something with it soon. Happy baking, girl!

  10. Great step by step photos, Stacy!! Now I want to go to the kitchen and make this! It’s midnight… 😀
    Kate@Diethood recently posted…White Sangria RecipeMy Profile

    • Thanks, Kate! I know you…you will enjoy working with this pastry recipe. Just imagine this pastry paired with that scrumptious boozy tart filling you make around Christmastime. Truly, the possibilities are endless. Happing baking, girlfriend!

  11. Beautiful tutorial on how to make cream cheese pastry! And your actions photos of your electric stand mixer in action make me dizzy 🙂 – I can literally see that paddle attachment spinning, and my head is spinning with it. 🙂 Great post, as always!
    Julia | recently posted…Healthy fettuccine alfredo with cauliflower sauce, shrimp, mushrooms, and sweet peasMy Profile

    • Hahaha! Thank you, Julia! While working on the images, my head was spinning and I could see that paddle attachment spinning, too. We have bakers’ heads. Thanks again for dropping by and happy baking!

  12. Now I’m hungry. Seeing this yummy delight is happiness. Thanks for the share. 🙂

  13. Kumar's Kitchen says:

    awesome post and terrific recipe Stacy, this is just the pastry crust we needed,loved the steps pics…thanks for sharing

    • Thank you, Kumar! You are the sweetest. This recipe is truly versatile and I hope you enjoy it. Thanks again and you have a great day as well! 🙂

  14. What can I use if I don’t have a stand-up mixer with a paddle? Thank you in advance.

    • Thank you for stopping by, Bobbi! To answer your question… Instead of using a stand mixer, you could use a food processor but start by adding the dry ingredients to the work bowl first. Or, you could go the old-fashioned route, which I also enjoy doing, by working with a pastry blender or pastry cutter. (I prefer working with a pastry blender.) Again, begin with the dry ingredients in the bowl first, then cut in the butter and then the cream cheese. (Read the Notes section where I provide instructions for this method.) It will be a little bit of extra work with a pastry blender or cutter, but so very worth it in the end. In fact, I don’t use my food processor to make regular pie pastry. I enjoy working with my hands and feeling the process. The only challenge will be working in the vanilla extract as there are no eggs or liquid to stir it into before introducing it into the dough. I would suggest perhaps sprinkling it on after cutting the butter and cream cheese into the dry ingredients or working the vanilla into a couple tablespoons of butter in a small bowl and chilling it before adding it to the remaining butter and cream cheese before working it into the flour mixture. I hope that I have answered your question thoroughly and completely by providing alternative methods to prepare this delightful pastry dough. Meanwhile, thanks again for stopping by and happy baking!

  15. This pastry would be so perfect for berry hand pies – the cream cheese would add a nice tang!
    Laura (Tutti Dolci) recently posted…nectarine & raspberry clafoutisMy Profile

    • Thank you, Laura! Yes…so true. This pastry does indeed have a natural affinity to berry and fruit fillings, like apple, but also nut and pumpkin fillings. Happy baking!

  16. Thank you for posting this recipe!! It will come handy for making pastries. Liked the way you gave several options and step by step pics.

    • Thank you, Shibi! I’m so glad you are enjoying the step-by-step photos. They do take an incredible amount of extra time. But, I find that new and young bakers appreciate them as a visual guide in the kitchen. Thanks again for stopping by and happy pastry baking!

  17. Hi –
    You gave instructions on blind baking — does that mean this dough NEEDS to be blind-baked before using as a pie crust? Or can I use it just like standard dough when making an apple pie?

    • Hi there, Lora! Thank you for writing with such a great question. The blind baking directions were added after a reader asked me how to blind bake using this recipe. It is not necessary to blind bake this recipe. Thanks again for writing and happy baking!

Speak Your Mind


CommentLuv badge