Sourdough Discard Raspberry Cream Cheese Danishes (Printable Version)
Flaky sourdough pastries filled with creamy cheese and sweet raspberry topping
# Ingredient List:
→ Dough
01 - 1/2 cup unsalted butter, chilled and cubed
02 - 1 cup all-purpose flour
03 - 1/2 cup sourdough discard
04 - 1 tablespoon granulated sugar
05 - 1/4 teaspoon salt
06 - 1 large egg, beaten
→ 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
# 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 softened cream cheese in a medium bowl until smooth. Add sugar, vanilla extract, and lemon juice. Mix until creamy and fully combined. Set aside at room temperature.
03 - Combine raspberries, sugar, cornstarch, and lemon juice in a small saucepan. Cook over medium heat, stirring constantly, until mixture thickens, about 3-5 minutes. Remove from heat and let cool completely.
04 - Preheat oven to 375°F. Line a baking sheet with parchment paper. Roll chilled dough on lightly floured surface to 1/4-inch thickness. Cut into 8 rectangles or circles. Place 2 inches apart on prepared baking sheet. Create an 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 to puff slightly. Brush edges lightly with beaten egg. Bake for 20-25 minutes until golden brown and filling is set. Transfer to wire rack to cool completely.
06 - Whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth and drizzling consistency. Drizzle over cooled pastries immediately before serving.
# Expert Tips:
01 -
- The way sourdough discard adds subtle depth without being overpowering
- That perfect balance of tart cream cheese and sweet raspberry creates bakery worthy results
02 -
- Work quickly when handling the dough to keep the butter from melting
- The dough needs that hour in the fridge or it becomes impossible to roll
03 -
- Freeze extra shaped danishes before baking and add five minutes to the bake time
- Sprinkle sliced almonds over the raspberry layer before baking for crunch