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Cinnamon Pastry

(recipe, Lynne Rossetto Kasper & Sally Swift)


  1. 1½ cups unbleached all-purpose flour, dipped and leveled
  2. 1½ cups cake flour (not self-rising), dipped and leveled
  3. 1 tsp. salt
  4. 1½ tsp. ground cinnamon
  5. 2 Tbsp. sugar
  6. 2½ sticks (10 ounces) cold unsalted butter, cut into 1-inch chunks
  7. 4 oz. cold cream cheese, cut into 1-inch chunks
  8. 2 large cold eggs, beaten
  9. 4 to 6 Tbsp. ice water
  10. 1 Tbsp. unsalted butter for the pan


  1. Make the pastry: In a food processor or large bowl, blend the flours, salt, cinnamon, and sugar.
  2. Cut the butter and cream cheese with rapid pulses in the processor, or run between your fingertips until you have a rough-looking mixture with jelly bean-sized lumps. In a small bowl, mix the eggs and 4 tablespoons of the ice water and pour over the flour mixture. Pulse or toss with a fork until the dough forms into ragged bits. If the dough is very dry, sprinkle with the remaining 2 tablespoons ice water and pulse a few more times, or toss with a fork. The dough is moist enough when you can press it between your fingers and it holds together.
  3. Turn the dough into a counter. Divide it into two equal pieces and gently nudge each into a round patty. Wrap and chill for 2 to 24 hours.
  4. Assemble the pie: Let the dough sit at room temperature for 30 minutes to soften a little. Butter a 14- to 16-inch pizza pan (ideally with holes) or a cookie sheet. Roll out the dough into two 18-inch rounds. Spread one over the pizza pan. There should be an overhang. Then lay a double sheet of foil over the dough and spread the second round over it. Chill for 30 minutes or overnight.
  5. Finish the pie: Go to step 4 of the main recipe.