Sourdough Discard Raspberry Cream Cheese Danishes (Print Layout)

Flaky sourdough pastries with creamy cheese and juicy raspberry filling

# 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 in medium bowl 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 constantly, until thickened, 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. Place 2 inches apart on baking sheet. Create indentation in center of each piece. Spoon 1 tablespoon cream cheese filling into each center, 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 pastries before serving.

# Expert Suggestions:

01 -
  • The sourdough discard adds this incredible tangy depth that balances the sweet cream cheese filling perfectly
  • These come together faster than you'd expect, but they taste like something from a proper bakery
02 -
  • If your dough gets too soft while working with it, pop it back in the fridge for 15 minutes before continuing
  • The raspberry filling must cool completely before adding it to the dough or it will make the pastry soggy
03 -
  • Line your baking sheet with fresh parchment paper, the sugar from the fillings can caramelize and stick
  • Let the baked danishes cool on the baking sheet for 10 minutes before moving them, they're very fragile when hot

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