I’m the first to admit that I’ve not been particularly good at pastry making (my cookery teacher told me that my hands were too warm to make good pastry!), until I discovered a pastry made using cream cheese.
I’ve tweaked it over time and now it’s the only pastry that I really make (apart from for the bases of quiches and tarts where the patchwork effect goes unnoticed), and I have to admit that it really is better than shop bought puff pastry, and barely takes any longer than opening a packet.
If you have cold hands make your pastry by hand, but in a stand mixer it only takes around 2 minutes to make and is so easy to roll out.
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