Sourdough Discard Raspberry Cream Cheese Danishes (Printable)

Flaky pastries with tangy sourdough, cream cheese filling, and sweet raspberries

# What You 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 oz softened cream cheese
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 softened cream cheese in a medium bowl until smooth. Add sugar, vanilla extract, and lemon juice; mix until fully combined and creamy. 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, about 3-5 minutes. Remove from heat and let cool completely.
04 - Preheat oven to 375°F. 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. Place 2 inches apart on prepared baking sheet. Create an indentation in the 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 set. Cool on wire rack.
06 - Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled danishes immediately before serving.

# Expert Advice:

01 -
  • The sourdough adds this incredible subtle tang that cuts through all the sweetness
  • They look fancy enough for brunch but come together with ingredients you probably have
02 -
  • Cold dough and a hot oven create the flakiest pastry layers
  • Overfilling causes the delicious centers to spill out during baking
03 -
  • Use parchment paper for easy cleanup and zero sticking
  • The proofing time helps prevent soggy bottoms

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