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C6b0fef7-cbe4-4f44-81f7-09dc170cb050--me
added about 4 years ago

You can make Rugelach and fill them with jam and nuts or chocolate .
http://dinersjournal.blogs...

8964b3c9-321d-4694-8cb9-0831179b34db--welovephotobooths_1_1042624
added about 4 years ago

BlogHer recently did a sponsored contest with Kraft, soliciting food bloggers for recipes with cream cheese: http://www.blogher.com...

It's a little shill-y (ie, every recipe specifies PHILADELPHIA cream cheese in all caps), but the recipes look pretty good!

8e507f5f-d9f6-4f7b-bc71-924644356ec4--m_eats_huarache
added about 4 years ago

Any time is the right time for pie! You have the right amount of cream cheese to make 2 batches of this pastry:

http://www.epicurious.com...

I have used it for crostatas( I add about 1 tbsp of sugar when I use for sweet) for pot pie, and for individual vegetable tarts, all with great success. It is very easy to work with as the cream cheese gives it a bit more stick-togetherness. I am thinking about a Peach and Raspberry Crostata now....

4447168f-a306-4796-81a3-3e11ca4649d6--dg_madeleine_no_glasses_by_david_lebovitz
Dorie Greenspan

Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.

added about 4 years ago

Cream cheese dough really is a treat. Great for ruglelach, as RonaMosa suggested and great for tart dough (particularly crostatas) as ChefHef said.

Two more ideas: A Date and Nut Loaf, the recipe was posted this week on Popsicles and Sandy Feet, http://popsiclesandsandyfeet... (full disclosure: it's my recipe from Baking From My Home to Yours); or the filling for a fruit tart. I don't have an exact recipe for the filling but you beat the cream cheese with as much powdered sugar as you'd like, then you fold in whipped cream. You get a great texture and the whipped cream tones done the tang of the cream cheese. The easiest -- and prettiest -- way to make a cream cheese/whipped cream tart is to spread the filling into a fully-baked tart shell or a graham cracker crust, top with a bunch of fresh berries and then either glaze the berries with a little red currant or raspberry jelly (heat it with a splash of water so that it's easy to brush or drizzle over the fruit) or just sprinkle the fruit with powdered sugar.