Sourdough Discard Raspberry Cream Cheese Danishes (Print Version)
Flaky sourdough pastries with creamy cheese and sweet 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
# 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 refrigerate 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 until ready to use.
03 - Combine raspberries, sugar, cornstarch, and lemon juice in small saucepan. Cook over medium heat, stirring constantly, until thickened (3–5 minutes). Remove from heat and allow to 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 prepared baking sheet. Create 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 until slightly puffed. Brush edges lightly with beaten egg. Bake for 20–25 minutes until golden brown and set. Transfer to wire rack to cool completely.
06 - Whisk powdered sugar, milk, and vanilla until smooth and drizzle-consistency. Drizzle over cooled pastries immediately before serving.
# Expert Tips:
01 -
- The tangy sourdough depth balances sweet cream cheese perfectly
- Fresh raspberries burst through the rich filling making every bite memorable
02 -
- Warm butter makes tough pastry so keep everything chilled until the moment it hits the oven
- The dough needs that full hour in the fridge or it will shrink terribly when you try to roll it out
03 -
- Work quickly with the dough to keep the butter from melting which creates those flaky layers we all love
- Brush the egg wash carefully on the edges only so you do not seal the filling inside too tightly