Sourdough Discard Raspberry Cream Cheese Danishes (Printable Version)
Buttery sourdough pastries filled with creamy cheese and juicy raspberries
# What You Need:
→ Dough
01 - ½ cup unsalted butter, chilled and cubed
02 - 1 cup all-purpose flour
03 - ½ cup sourdough discard (unfed)
04 - 1 tablespoon granulated sugar
05 - ¼ teaspoon salt
06 - 1 large egg, beaten for egg wash
→ Cream Cheese Filling
07 - 6 oz cream cheese, softened
08 - ¼ cup granulated sugar
09 - 1 teaspoon vanilla extract
10 - 1 tablespoon lemon juice
→ Raspberry Filling
11 - 1 cup fresh or frozen raspberries
12 - 2 tablespoons granulated sugar
13 - 2 teaspoons cornstarch
14 - 1 tablespoon lemon juice
→ Glaze
15 - ½ cup powdered sugar
16 - 1–2 tablespoons milk or cream
17 - ¼ teaspoon vanilla extract
# Directions:
01 - Cut cold butter into flour in a large bowl until mixture resembles coarse crumbs. Mix in sourdough discard, sugar, and salt until soft dough forms. Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.
02 - Beat cream cheese in medium bowl until smooth. Add sugar, vanilla, and lemon juice; mix until creamy and fully combined. Set aside at room temperature.
03 - Combine raspberries, sugar, cornstarch, and lemon juice in small saucepan. Cook over medium heat, stirring constantly, until thickened, 3–5 minutes. Remove from heat and let cool completely.
04 - Preheat oven to 375°F. Line baking sheet with parchment paper. On lightly floured surface, roll chilled dough to ¼-inch thickness. Cut into 8 rectangles or circles. Place 2 inches apart on prepared sheet. Create indentation in center of each piece. Spoon 1 tablespoon cream cheese filling into each center, then top with raspberry filling.
05 - Let assembled pastries rest at room temperature for 20–30 minutes to puff slightly. Brush edges lightly with beaten egg. Bake for 20–25 minutes until golden brown and set. Transfer to wire rack to cool completely.
06 - Whisk powdered sugar, milk, and vanilla until smooth and drizzling consistency. Drizzle over cooled danishes before serving.
# Expert Advice:
01 -
- Transforms what would otherwise go to waste into something bakery worthy
- The tang from sourdough makes these taste like they fermented overnight
02 -
- Chilling the dough is nonnegotiable because warm butter creates flat greasy pastries
- The assembly rest period allows the dough to puff up creating those beautiful flaky layers
03 -
- Work quickly with the dough because your hands will warm the butter and ruin the texture
- Use a ruler to evenly size rectangles so they bake uniformly