How to make puff pastry
Cheese pastry dough is a popular recipe for pastry, particularly when it comes to filling the interior of cakes.
For this recipe we’ve found cream cheese, sugar, milk and butter.
The dough will be kept warm in the oven until it reaches the right temperature, so don’t let the dough get too cold!
The filling will have to be kept moist as it will help keep the pastry firm.
You can also add cream cheese to this dough to give it a richer flavour.
The filling will need to be made in a muffin tin, or you can make it in the pan you used to make the filling.
We suggest baking the pastry dough at 325ºF (180ºC) for 10 minutes and baking the filling at 375ºF, for 10-15 minutes.
You will need the dough for the filling as it is thick enough to make two or three filling moulds.
To make it easier to cut the dough, divide the dough into two pieces, divide them again, and cut into strips.
Make the filling: Take the dough and spread it into two large pieces.
Place the butter and sugar in a large mixing bowl and beat with a whisk or electric mixer for about 30 seconds.
Once the butter has softened, add the milk and whisk until smooth.
Divide the dough in half and fold in the remaining flour.
Use a spoon to make a rough dough and place it on a lightly floured surface.
Dip the pastry cutter into the dough.
Cut into pieces using a pastry brush and shape into a square shape.
Roll the pastry into a 1-inch thick round.
Shape the dough until it forms a ball and press into the filling mould.
Bake for 25-30 minutes, until the pastry is golden and crisp.
After the pastry has cooled, transfer the dough to a cooling rack.