Truthfully, I have never tried it in pastry....but it works well for frosting and in cheesecake, as well as cream sauces, so I would think it would work well.
Try it and tell us so then we will all know.
Linda C

I've used frozen cream cheese in a pastry before & it was fine.

It works fine. I have frozen and used cream cheese pastry dough...didn't seem to have any difference in it.

Making those Tassies..you will have baked them and then frozen..correct...so that you'll only need to thaw out for a few hours to eat...
~well that's how I'd handle those...:o)

But I have also frozen creamcheese butter pastry dough...pre baking...seems to hold up fine.

My husband makes a herbed cream cheese that we have with smoked salmon. He smokes and freezes the salmon along with a little container of the herbed cream cheese. It tastes the same after freezing as when eaten fresh.

Thanks for the responses! I haven't had a chance to try it out yet. But I think I may just go ahead and make up the dough and freeze it like that. It would still take up less freezer space than the tassies. But it's great to know about freezing just the cream cheese itself. Another great thing to know from this forum!

carmen-grower,
Would your husband share his herbed cream cheese ingredients. TIA