Flour, butter, and cream cheese - How does this expand?
During Christmas I made a pastry which has a dough made of the things listed, with a filling of jams or whatever. What surprised me is that, though the dough is only those things and has no leavening in any form, they rise considerably. As much a 4 times the original width, when laid flat and unobstructed.
What in the world is causing this reaction?
The dough did sit overnight in the refrigerator. Could there be yeast floating around in my kitchen from all my bread baking which got in there? Can that even happen?