This cream cheese dough is easy to make melts in your mouth. Try it with my Striped Bass en Croute.
Cream Cheese Dough
By February 7, 2014Published:
- wraps 4 pounds of fish (8 Servings)
- 10 mins
- 8 Ounces Cream Cheese Softened
- 1/2 Pound Sweet Butter Softened
- 2 Cups Flour
- 1/2 Teaspoon Salt
- 2 Large Egg Yolks
- Electric Food Processor
- Insert steel knife in bowl of processor. Combine all ingredients in bowl and process until ingredients are blended and the dough forms around the inside of the bowl. (You can also blend all the ingredients together by hand.) Scrape dough onto a piece of floured waxed paper. Divide into 2 balls-one slightly larger than the other. Wrap and refrigerate one or two hours-until firm. You can leave it in the fridge overnight and take it out 30 minutes before you’re ready to roll it the next day.