Sourdough Discard Raspberry Cream Cheese Danishes (Printable Version)
Buttery pastries with creamy cheese filling and fresh raspberries on a flaky sourdough base.
# What You 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:
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, mixing until creamy and fully combined. Set aside until ready to use.
03 - Combine raspberries, sugar, cornstarch, and lemon juice in small saucepan. Cook over medium heat, stirring constantly, until mixture thickens, 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 1/4-inch thickness. Cut into 8 rectangles or circles and place 2 inches apart on prepared sheet. Create indentation in center of each piece using fingers or spoon back. 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 until slightly puffed. 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 drizzleable. Drizzle glaze over cooled Danishes just before serving.
# Expert Hints:
01 -
- The sourdough discard adds a subtle tang that cuts through the rich cream cheese, making each bite feel balanced rather than overwhelmingly sweet
- These pastries look like they came from a bakery but use ingredients you probably already have sitting in your fridge
02 -
- If your dough becomes too soft while working with it, pop it back in the fridge for ten minutes because warm dough will spread too much in the oven
- The raspberry filling must be completely cool before you add it to the dough, otherwise the butter will start melting and you will lose those flaky layers
03 -
- Work quickly with the dough and keep everything as cold as possible, because warm butter equals flat, greasy pastries instead of flaky ones
- Do not overfill the danishes or the filling will bubble over and create a sticky mess on your baking sheet