Sourdough Discard Raspberry Cream Cheese Danishes (Printable)

Flaky pastries made with sourdough discard, creamy filling, and juicy raspberries

# 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

# Steps:

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 refrigerate for at least 1 hour.
02 - Beat cream cheese in a medium bowl until smooth. Add sugar, vanilla, and lemon juice; mix until creamy and fully combined. Set aside at room temperature.
03 - Combine raspberries, sugar, cornstarch, and lemon juice in a small saucepan. Cook over medium heat, stirring constantly, until mixture thickens (3-5 minutes). Remove from heat and let cool completely.
04 - Preheat oven to 375°F and 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 and place 2 inches apart on prepared baking sheet. Create an indentation in 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. Bake for 20-25 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 and pourable. Drizzle glaze over cooled pastries just before serving.

# Expert Advice:

01 -
  • The sourdough discard adds a subtle tang that cuts through the richness and makes these pastries taste like they came from a bakery
  • They use up that starter you have been guiltily storing while giving you an impressive brunch centerpiece
02 -
  • If your dough feels too sticky when rolling, dust it lightly with flour but work quickly because warm butter makes the dough difficult to handle
  • The raspberry filling must be completely cool before you spoon it onto the dough or it will melt the butter layers and ruin the flaky texture
03 -
  • Use a bench scraper to lift and move the dough rectangles without stretching them out of shape
  • Brush the egg wash carefully just on the edges so it does not make the center soggy where the fillings go

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