Sourdough Discard Raspberry Cream Cheese Danishes (Printable)
Flaky sourdough pastries filled with tangy cream cheese and sweet raspberry compote
# 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
# 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 chill for at least 1 hour.
02 - Beat cream cheese 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, until thickened for 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, placing 2 inches apart on baking 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. Cool on wire rack.
06 - Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled danishes before serving.
# Expert Suggestions:
01 -
- You finally have a reason to hoard sourdough discard like it's liquid gold
- The tang from the starter cuts through all that creamy sweetness perfectly
02 -
- Overworking the dough will make it tough instead of tender, so handle it just enough to bring it together
- Hot filling will melt your butter layers, so make absolutely sure both fillings are completely cooled before assembling
03 -
- If your dough gets too warm while you're working with it, pop it back in the fridge for 15 minutes
- The egg wash isn't just for looks, it helps the edges bake up golden and crisp