Sourdough Discard Raspberry Cream Cheese Danishes (Print Version)

Flaky sourdough pastry filled with creamy cheese and juicy raspberries, perfect for weekend breakfast.

# 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

# How to Prepare:

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 until smooth in a medium bowl. Add sugar, vanilla, and lemon juice; mix until creamy and fully combined. Set aside.
03 - Combine raspberries, sugar, cornstarch, and lemon juice in a small saucepan. Cook over medium heat, stirring, until thickened for 3-5 minutes. Let cool completely.
04 - Preheat oven to 375°F and line a baking sheet with parchment paper. On a lightly floured surface, roll dough to 1/4-inch thickness. Cut into 8 rectangles or circles and place 2 inches apart on baking sheet. Create an indentation in center of each piece. 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 set. Cool on a rack.
06 - Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled Danishes before serving.

# Expert Advice:

01 -
  • The sourdough discard gives these pastries a sophisticated tang that balances the sweet fillings perfectly
  • You can prep everything ahead and bake them fresh for a weekend breakfast that looks like you spent hours
02 -
  • If your dough gets too warm while you are working with it, pop it back in the fridge for 15 minutes
  • The raspberry filling needs to be completely cool or it will make your dough melt in the oven
03 -
  • Work quickly and keep everything cold, that is the secret to flaky layers
  • Do not overfill or the filling will bubble over and make a mess of your pan

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