Cream Cheese Pastry

Instructions

1. In a large mixing bowl, combine the flour, sugar, and salt. Add the cold butter and cream cheese to the bowl.

2. Using a pastry cutter or two forks, cut the butter and cream cheese into the flour mixture until it resembles coarse crumbs with pea-sized pieces.

3. Drizzle the vanilla extract over the mixture and gently mix until the dough starts to come together. Be careful not to overwork the dough.

4. Turn the dough out onto a lightly floured surface and knead it a few times until it comes together into a cohesive ball.

5. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour to allow the dough to chill and firm up.

6. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

7. Once chilled, remove the dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly for easier rolling.

8. On a lightly floured surface, roll out the dough into a rough rectangle about 1/4 inch thick.

9. Using a sharp knife or pastry wheel, cut the dough into even squares or rectangles, depending on the shape you prefer your pastries to be.

10. Transfer the pastry pieces to the prepared baking sheet, spacing them apart to allow for some spreading during baking.

11. Bake the pastries in the preheated oven for 12-15 minutes, or until they are golden brown and puffed up.

12. Remove the pastries from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack to cool completely.

13. Serve the Cream Cheese Pastries warm or at room temperature.