Sourdough Discard Raspberry Cream Cheese Danishes (Printable)
Flaky sourdough pastries filled with tangy cream cheese and sweet raspberry compote
# 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
# How To Make It:
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 in medium bowl until smooth. Add sugar, vanilla, and lemon juice; mix until creamy and fully combined. Set aside.
03 - Combine raspberries, sugar, cornstarch, and lemon juice in small saucepan. Cook over medium heat, stirring constantly, until thickened (3-5 minutes). Let 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 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 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 until smooth. Drizzle over cooled pastries before serving.
# Expert Hints:
01 -
- The sourdough adds this subtle tang that cuts right through all that creamy sweetness
- You finally have a use for all that discard that actually feels like a treat instead of a compromise
02 -
- Work quickly with the dough and keep it cold. If the butter starts melting before it hits the oven, you lose those flaky layers.
- Do not overfill the centers or the filling will spill over during baking and make a mess of your beautiful pastry.
03 -
- Chill your baking sheet in the freezer for 15 minutes before assembling. This extra cold helps the pastry hold its shape and puff even higher.
- Sprinkle sliced almonds over the raspberry filling before baking for a lovely crunch that complements the soft, creamy center.