This is a delicate, simple pastry ideal for sweet pies.
250g all purpose flour
160g butter, cold and diced
250g cream cheese, eg philadelphia
generous pinch of salt
Ensure all ingredients are chilled.
Mix all the ingredients together using a knife, until you have a mass of crumbs.
Lay a large piece of plastic wrap on the bench put the crumbs in the middle, and loosely wrap them.
Try to give them as regular a rectangular form as you can.
Wrap well in cling film and refrigerate for half an hour. Then take it out, stretch it on a lightly floured surface using a rolling pin so as to obtain a rectangle two times longer than higher.
Fold it in three along the longer direction, and wrap again. Refrigerate another half an hour.
Repeat the folding procedure once more, and then your puff pastry is ready for use or for freezing. It will look a bit inhomogeneous at the beginning, but it will become extremely smooth by the time of the last fold.
If using from frozen, make sure you thaw it completely before stretching it.