Flaky Cream Cheese Pastry

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 4 ounces cream cheese, at room temperature
• 1 cup all-purpose flour
• 1/2 cup cake flour
• 2 tablespoons confectioners sugar

1. Put the butter and cream cheese in the bowl of a large stand-up mixer fitted with the flat beater attachment.
2. Blend for 30 to 45 seconds on medium-low speed.
3. Sift the flours and confectioners; sugar into a medium-size mixing bowl.
4. With the mixer on low, add the dry mixture to the creamed mixture about 1/3 cup at a time, blending reasonably well after, each addition.
5. You dont have to wait until the previous addition has been entirely incorporated before adding the next, but do give it some time.
6. When all of the dry ingredients have been added and the dough starts to ball up around the beater, stop the machine.
7. Remove the bowl and scrape the dough onto a lightly floured work surface.
8. Knead the dough gently 3 or 4 times, then shape it into a ball.
9. Place the ball on a lightly floured sheet of plastic wrap and flatten it into a disk about 3/4 inch thick (unless the recipe instructs you to shape the dough into 2 balls for a double-crust pie).
10. Wrap the disk in plastic and refrigerate for at least 1 1/2 hours, until firm enough to roll.
11. To mix by hand: Using a wooden spoon, cream the butter and cream cheese together in a medium-size mixing bowl.
12. Sift the dry ingredients together, as instructed above, then add them to the creamed mixture about 1/3 cup at a time, stirring well after each addition.
13. When the dough coheres, proceed as directed above.

unsalted butter, cream cheese, flour, cake flour, confectioners sugar

Taken from www.cookstr.com/recipes/flaky-cream-cheese-pastry (may not work)