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How to Make Your Own Cream Cheese Pastry Pies

A pastry cottage is a cozy place where you can enjoy a few hours of cozy company and savor the delicious taste of a great cream cheese pastry.

This sweet-and-sour cream cheese tart has the perfect crust to accompany it.

Make this pastry cottage in the slow cooker, and it will be ready for you to make for yourself.

You can easily make this pastry in the refrigerator, too, and store it in a ziplock bag.

Make your own cream cheese pie crust in your slow cooker by following these steps: 1.

Wash and rinse the flour and sugar.

2.

In a large bowl, whisk together the eggs and butter.

3.

Add the milk and sugar, whisking until smooth.

4.

Pour in the flour mixture and whisk to combine.

5.

Using a pastry scraper or pastry cutter, cut out and cut out the pastry dough, forming a rectangle about 5 inches wide by 5 inches high.

The pastry dough should have about 1 inch of dough on one side and about 1/2 inch of pastry on the other.

6.

Sprinkle with powdered sugar and roll out the dough until it’s about the size of a dime.

7.

Place the pastry tart in the crockpot.

8.

Cook on low for 6 hours, or on high for 5 to 6 hours on low.

If you don’t have a slow cooker that can hold the mixture, you can heat the crocks and place it in the fridge for at least 1 hour.

9.

While the pastry is cooking, make the cream cheese buttercream.

If using the crocs, roll out about 1 cup of the buttercream into a log and place the log on top of the pastry.

10.

Add your cream cheese and fold the pastry over the log, forming an even layer.

11.

With a spatula, form the filling into a large, shallow dish.

12.

Using your hands, gently lift the pastry out of the croc.

You’ll want to use a spatulum to hold the pastry in place.

13.

Using another spatula or fork, form a large shallow bowl on top and place some of the filling inside.

Make sure to fill the pastry dish as full as possible.

14.

Spread a generous layer of cream cheese frosting on top.

15.

Once the pastry has been finished cooking, place it back in the freezer for about 10 minutes.

You may want to leave the lid on for a few minutes to let the cream cheesecake firm up before you serve it.

Serve immediately.