Sourdough Discard Raspberry Cream Cheese Danishes (Printable version)

Buttery sourdough pastries with creamy cheese and juicy raspberry filling

# What You'll Need:

→ Dough

01 - 1/2 cup chilled unsalted butter, cubed
02 - 1 cup all-purpose flour
03 - 1/2 cup unfed sourdough discard
04 - 1 tablespoon granulated sugar
05 - 1/4 teaspoon salt
06 - 1 large egg, beaten for egg wash

→ Cream Cheese Filling

07 - 6 ounces 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 disk, wrap in plastic, and chill for minimum 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 at room temperature.
03 - Combine raspberries, sugar, cornstarch, and lemon juice in small saucepan. Cook over medium heat, stirring constantly, until thickened, 3 to 5 minutes. Remove from heat and let cool completely.
04 - Preheat oven to 375°F and line baking sheet with parchment paper. On floured surface, roll chilled dough to 1/4-inch thickness. Cut into 8 rectangles or circles and place 2 inches apart on prepared 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 to 30 minutes until slightly puffed. Brush edges lightly with beaten egg. Bake for 20 to 25 minutes until golden brown and set. Transfer to wire rack and cool completely.
06 - Whisk powdered sugar, milk, and vanilla until smooth. Drizzle glaze over cooled danishes immediately before serving.

# Expert advice:

01 -
  • The sourdough discard adds this wonderful subtle tang that cuts through all that rich cream cheese sweetness
  • You get those fancy bakery vibes at home without having to mess with laminated dough or complicated techniques
02 -
  • If your dough starts feeling too soft or sticky while you're working with it, pop it back in the fridge for ten minutes
  • The raspberry filling needs to be completely cool before you spoon it onto the dough or your pastries will turn into puddles
03 -
  • If you want extra flair, brush the pastry edges with egg wash and sprinkle with turbinado sugar before baking
  • A squeeze of fresh lemon juice over the finished danishes brightens all the flavors instantly

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