Sourdough Discard Raspberry Cream Cheese Danishes (Printable)
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 (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 until smooth in a medium bowl. Add sugar, vanilla, and lemon juice; mix until creamy and fully combined. Set aside.
03 - Combine raspberries, sugar, cornstarch, and lemon juice in a small saucepan. Cook over medium heat, stirring constantly, until thickened (3–5 minutes). Allow to cool completely.
04 - Preheat oven to 375°F and line a baking sheet with parchment paper. Roll chilled dough to 1/4-inch thickness on a lightly floured surface. Cut into 8 rectangles or circles and place 2 inches apart on baking sheet. Create an indentation in the 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 for shine. 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 immediately before serving.
# Expert Advice:
01 -
- The sourdough discard adds a subtle tang that makes these pastries taste like they came from a European bakery
- They're forgiving enough for beginners but impressive enough for brunch guests
02 -
- Hot filling will melt into the dough and create soggy bottoms, so patience during cooling is non-negotiable
- These are best the day they are made, but reheating leftover ones for 30 seconds brings back some of that fresh-baked magic
03 -
- If your dough feels too soft to work with, pop it back in the fridge for 15 minutes
- The egg wash is optional but makes such a difference in appearance