This recipe for cream cheese pastry is one of the easiest pastries I have ever made.
Baking a cake does not a baker make! I have had this saying going through my head for a while now. It started when I mentioned to a friend that anyone can write a blog but that not everyone is a writer. When I started my blog I was a recipe provider. I wrote my own recipes down to share. I did not even take photo’s of my food! I then attended a writing workshop and I feel that it set the inner scribe in me free. I set myself a task of writing 150 words before I even started on my recipe. Sometimes it is easy, and other times I have to work on it. But I do grab my inspiration where it finds me. And so, I have taken these words out of my head and put them down here. I read a lot of blogs and the one thing I note is that I don’t think it is right to call yourself a food blogger if all you do is copy other people’s recipes, or open boxes / tins / jars and cook the ready made dish. I am not pointing fingers at anyone, but I am saying that I would like to see more inspired recipes out there. I know that the brownie is a common recipe and does not vary much, but take something simple and make it special or share a technique or take part in a challenge. Basically use your food blog to expand your horizons.
That said, every now and then I am inspired by a recipe that is not my own. The other evening Dave and I went to Erica to celebrate the recent purchase of new dishes and champagne flutes. I took along some Vergenoegd Little Flower MCC and Erica made a lamb shank pot pie. I am not a pastry fan and would rather leave it off a dish, or even set it aside. The only way I really like to eat pastry is when I bake a tart tatin. However, this cream cheese pastry really impressed me and I did not even wait 48 hours before making it myself. The original recipe can be found in the 2012 Eat In Magazine page 25.
Do you eat pastry?
Cream Cheese Pastry
- 125 g butter, cubed
- 125 g flour
- 125 g cream cheese
- 1 lemon, zest only
- 5 mls poppy seeds
- Using a food processor, combine the butter and the flour until it resembles breadcrumbs
- Place into a large bowl and mix in the cream cheese, lemon zest and poppy seeds until just combined
- Flatten and wrap in cling film and refrigerate for 30 minutes
- Preheat the oven to 180° Celsius
- Roll out to the shape of your pie dish and cover the pie
- Bake for 25 minutes
What I blogged:
- one year ago – pasta con gamberi | pasta with prawns
- two years ago – something sweet challenge to use apples
I am in Port Elizabeth and will return to Gordons Bay on the 18th of September – I will reply to blog comments then. This post has been scheduled in advance.