Sourdough Discard Raspberry Cream Cheese Danishes (Printable)
Flaky sourdough pastries with creamy cheese filling and juicy raspberry topping
# What You’ll Need:
→ Dough Components
01 - ½ cup chilled unsalted butter, cut into small cubes
02 - 1 cup all-purpose flour
03 - ½ cup unfed sourdough discard
04 - 1 tablespoon granulated sugar
05 - ¼ teaspoon salt
06 - 1 large egg, beaten for egg wash
→ Cream Cheese Filling
07 - 6 ounces cream cheese, softened to room temperature
08 - ¼ cup granulated sugar
09 - 1 teaspoon vanilla extract
10 - 1 tablespoon fresh lemon juice
→ Raspberry Filling
11 - 1 cup fresh or frozen raspberries
12 - 2 tablespoons granulated sugar
13 - 2 teaspoons cornstarch
14 - 1 tablespoon fresh lemon juice
→ Vanilla Glaze
15 - ½ cup powdered sugar
16 - 1–2 tablespoons whole milk or heavy cream
17 - ¼ teaspoon vanilla extract
# How to Prepare:
01 - Cut cold butter into flour using a pastry blender or fingers until mixture resembles coarse crumbs. Incorporate sourdough discard, sugar, and salt until dough just comes together. Form into a disk, wrap tightly in plastic, and refrigerate for minimum 1 hour.
02 - Beat softened cream cheese until completely smooth. Add granulated sugar, vanilla extract, and lemon juice. Continue mixing until fully incorporated and creamy. Reserve at room temperature for assembly.
03 - Combine raspberries, sugar, cornstarch, and lemon juice in small saucepan. Cook over medium heat, stirring constantly, until mixture thickens and bubbles, approximately 3–5 minutes. Remove from heat and allow to cool completely.
04 - Preheat oven to 375°F and line baking sheet with parchment paper. On lightly floured surface, roll chilled dough to ¼-inch thickness. Cut into 8 equal rectangles or circles. Arrange 2 inches apart on prepared baking sheet. Press center of each piece to create indentation. Fill each center with 1 tablespoon cream cheese mixture, topped with 1 tablespoon raspberry filling.
05 - Let assembled pastries rest at room temperature for 20–30 minutes until slightly puffed. Brush edges with beaten egg wash for golden finish.
06 - Bake for 20–25 minutes until edges are deep golden brown and filling is set. Transfer to wire rack and cool completely before glazing.
07 - Whisk powdered sugar with milk and vanilla until smooth, drizzle-consistency glaze forms. Drizzle generously over completely cooled pastries. Allow glaze to set before serving.
# Expert Advice:
01 -
- The tang from sourdough creates this incredible depth that bakery danishes never seem to have
- You get that flaky pastry texture without spending hours laminating dough like a French pro
02 -
- Warm dough is the enemy so work quickly and return everything to the fridge if it starts feeling soft or sticky
- The filling might bubble over during baking but that is actually a good sign it is cooked through
03 -
- Chill your baking sheet before assembling so the butter stays cold while you work
- Use a kitchen scale if you have one because pastry ratios matter more than you think