Cheese Pastry Dough

• 2 2/3 cups all-purpose flour
• 1 cup (3 oz.) finely shredded aged gouda or gruyere cheese
• 13 tablespoons (6 1/2 oz.) butter that has been cut into chunks
• 10 ounces cold cream cheese (cut into chunks)
• 3 large egg yolks

1. In a food processor, combine 2 2/3 cups all-purpose flour, 1 cup (3 oz.) finely shredded aged gouda or gruyere cheese, and 13 tablespoons (6 1/2 oz.) butter that has been cut into chunks. Pulse until coarse crumbs form (mixture will be lumpy).
2. Add 10 ounces cold cream cheese (cut into chunks), and pulse 5 times. Add 3 large egg yolks and pulse until dough begins to hold together. Place dough onto lightly floured board and knead until it forms a ball, about 10 times. It should look marbled. Divide dough in half and pat each portion into a flat disk 8 inches wide. Use immediately, or refrigerate or freeze (see below).
3. Do-ahead tip: Make dough up to 3 days ahead. Wrap airtight and refrigerate. Alternately, freeze the dough, wrapped airtight, for up to 3 weeks.

allpurpose, aged gouda, butter, cream cheese, egg yolks

Taken from www.epicurious.com/recipes/member/views/cheese-pastry-dough-51554751 (may not work)