Sourdough Discard Raspberry Cream Cheese Danishes (Printable Version)
Flaky sourdough pastries with creamy cheese and juicy 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
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. Incorporate sourdough discard, sugar, and salt until a 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 completely smooth. Blend in granulated sugar, vanilla extract, and lemon juice until creamy and fully incorporated. Set aside at room temperature.
03 - Combine raspberries, granulated sugar, cornstarch, and lemon juice in a small saucepan. Cook over medium heat, stirring constantly, until mixture thickens and bubbles, 3 to 5 minutes. Remove from heat and allow to cool completely.
04 - Preheat oven to 375°F. Line a baking sheet with parchment paper. On a lightly floured surface, roll chilled dough 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. Spoon 1 tablespoon cream cheese filling into each center, then top with raspberry filling.
05 - Let assembled pastries rest at room temperature for 20 to 30 minutes until slightly puffed. Brush edges lightly with beaten egg. Bake for 20 to 25 minutes until golden brown and filling is set. Transfer to wire rack to cool completely.
06 - Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle glaze over completely cooled pastries just before serving.
# Expert Tips:
01 -
- The tangy sourdough depth balances the sweet cream cheese filling in a way store bought pastries never achieve
- Using discard means nothing goes to waste while creating something worth savoring slowly
02 -
- Warm dough will not hold its shape or produce those tender flaky layers everyone wants from a good Danish
- Overfilling the centers causes the raspberry filling to bubble over and burn onto your baking sheet
03 -
- A sprinkle of sliced almonds on top before baking adds a lovely crunch and makes them look bakery beautiful
- If your dough becomes too soft to work with, refrigerate it for 15 minutes and it will become manageable again