Sourdough Discard Raspberry Cream Cheese Danishes (Printable Version)
Flaky sourdough pastries with creamy cheese and sweet raspberry filling.
# What You'll Need:
→ Dough
01 - 1/2 cup unsalted butter, chilled and cubed
02 - 1 cup all-purpose flour
03 - 1/2 cup sourdough discard (unfed)
04 - 1 tablespoon granulated sugar
05 - 1/4 teaspoon salt
06 - 1 large egg, beaten (for egg wash)
→ Cream Cheese Filling
07 - 6 oz cream cheese, softened
08 - 1/4 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 - 1/2 cup powdered sugar
16 - 1-2 tablespoons milk or cream
17 - 1/4 teaspoon vanilla extract
# How to Make It:
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 chill 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.
03 - Combine raspberries, sugar, cornstarch, and lemon juice in small saucepan. Cook over medium heat, stirring constantly, until thickened, 3-5 minutes. Let cool completely.
04 - Preheat oven to 375°F. Line baking sheet with parchment paper. On lightly floured surface, roll chilled dough to 1/4-inch thickness. Cut into 8 rectangles or circles. Place 2 inches apart on baking sheet. Create indentation in center of each piece with fingers or spoon. 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. Cool on wire rack.
06 - Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled danishes before serving.
# Expert Insights:
01 -
- The tang from sourdough discard cuts through the rich cream cheese filling perfectly
- You get bakery style pastries without the overnight proofing or complicated lamination
- Fresh raspberries become jammy and sweet while baking in little pools of fruit goodness
02 -
- Chilling the dough is non negotiable because warm butter will melt too fast and you will lose all those flaky layers
- The raspberry filling must be completely cool before adding to the dough or it will make the pastry soggy and difficult to handle
- These danishes are best the day they are made but can be gently reheated to bring back some of that fresh baked texture
03 -
- Work quickly when rolling out the dough and keep everything cold including your work surface if possible
- Dont skip the egg wash on the edges because that is what gives you that beautiful golden finish