Sourdough Discard Raspberry Cream Cheese Danishes

Last winter I found myself staring at yet another jar of sourdough discard, feeling guilty about throwing it away but tired of the same crackers and pancakes. Something about the snow outside made me crave something indulgent, maybe a bit fancy for a Sunday morning. I started playing around with this pastry dough, and the way the discard added subtle tang to the rich butter was such a happy accident.

I first made these for a friends birthday brunch last spring, half expecting them to be a disaster since I was making up the recipe as I went. Watching peoples faces when they bit into that creamy center with the bright raspberry burst gave me such a rush. Now my sister texts me every other weekend asking when Im making them again.

Ingredients

• Unsalted butter, chilled and cubed: Keep this ice cold, I learned that warm butter makes sad flat pastries
• All-purpose flour: No need for anything fancy here, standard flour gives the best tender structure
• Sourdough discard: The secret ingredient that makes these taste like they came from a European bakery
• Granulated sugar: Just enough sweetness to complement without overpowering that beautiful sourdough tang
• Salt: Do not skip this, it makes all the flavors pop
• Large egg, beaten: For that gorgeous golden sheen that makes them look irresistible
• Cream cheese, softened: Let it come to room temperature fully, or you will have lumpy filling
• Vanilla extract: Use the good stuff if you have it, it makes a difference in such simple fillings
• Lemon juice: Brightens both fillings and cuts through the richness perfectly
• Fresh or frozen raspberries: Frozen works great, just thaw and drain excess liquid first
• Cornstarch: This thickens the raspberry filling so it does not run all over your baking sheet
• Powdered sugar: For the glaze that makes these look professionally finished

Instructions

Make the magic happen with the dough:

Cut that cold butter into your flour until it looks like coarse crumbs, some bigger pea sized pieces are okay. Work quickly so the butter stays cold and stir in your discard, sugar, and salt until it just comes together in a shaggy mess. Form it into a disk, wrap it up tight, and let it chill for at least an hour or overnight if you are planning ahead.

Whisk up the cream cheese filling:

Beat that softened cream cheese until it is completely smooth with no lumps visible. Add in your sugar, vanilla, and lemon juice, then keep mixing until it is silky and tastes like heaven. Set it aside at room temperature so it stays easy to work with.

Cook down the raspberries:

Throw the berries, sugar, cornstarch, and lemon juice into a small saucepan over medium heat. Stir constantly as it bubbles and thickens, about 3 to 5 minutes, until it looks like jam. Let it cool completely because hot filling will melt your butter dough.

Roll and assemble:

Heat your oven to 375 degrees and line a baking sheet with parchment paper. Roll out that chilled dough until it is about 1/4 inch thick and cut it into 8 rectangles or circles, whichever shape makes you happy. Make a little dent in each center and dollop in a tablespoon of cream cheese, then top with a spoonful of that gorgeous raspberry filling.

Let them rest and get golden:

Let your assembled pastries sit on the counter for 20 to 30 minutes so they puff up nicely in the oven. Brush just the edges with beaten egg, then bake for 20 to 25 minutes until they are beautifully golden and set in the middle. Cool them completely on a rack or the filling will be too hot to enjoy.

Drizzle with sweet glaze:

Whisk the powdered sugar with just enough milk to make it pourable, then add that vanilla. Drizzle it all over the cooled danishes in whatever pattern feels pretty to you.

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My partner accidentally ate three the first time I made these and then claimed they did not count as dessert because they had fruit in them. That is the kind of logic these pastries inspire in people.

Making Ahead

You can prepare the dough and both fillings the day before and keep them refrigerated separately. Assembly goes so fast in the morning, and you will look like a kitchen genius serving fresh pastries for breakfast.

Filling Variations

Sometimes I swap the raspberries for blueberries when they are in season, or even use sliced strawberries. The cream cheese base works with pretty much any fruit you love, though I recommend keeping the lemon juice regardless.

Storage Tips

These are honestly best the day they are made, because the pastry is at its flakiest then. If you need to store them, keep them in an airtight container for up to 2 days, but know the texture will soften slightly.

• Reheat leftovers at 350 degrees for 5 minutes to recrisp the pastry
• Wait to add the glaze until just before serving if you know you will have leftovers
• The unbaked assembled pastries can be frozen before the egg wash step

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There is something so satisfying about turning what would have been waste into something this special and delicious.

Recipe FAQs

→ Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work perfectly in the filling. Thaw them slightly before cooking, and expect them to release more liquid—just cook an extra minute or two until the cornstarch thickens everything nicely.

→ How should I store leftover danishes?

Keep them in an airtight container at room temperature for up to 2 days. For longer storage, wrap individually and freeze for up to 3 months. Reheat in a 350°F oven for 5-8 minutes to refresh the flaky texture.

→ Can I make the dough ahead of time?

Absolutely. The dough can be wrapped and refrigerated for up to 24 hours before rolling and filling. You can also freeze the disk of dough for up to 3 months—thaw overnight in the refrigerator before using.

→ What if I don't have sourdough discard?

Substitute with equal parts all-purpose flour and water mixed to form a thick paste, or simply increase the flour by 1/2 cup and add 2 tablespoons extra cold butter. The texture will still be delicious.

→ Can I skip the glaze?

The glaze is optional but adds a nice sweetness and finished look. If you prefer less sweetness, dust with powdered sugar just before serving instead, or enjoy them plain—raspberry and cream cheese provide plenty of flavor.