Sourdough Discard Raspberry Cream Cheese Danishes (Print Version)

Flaky sourdough pastries with tangy cream cheese and juicy raspberry filling

# What You Need:

→ Dough Components

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

→ Vanilla Glaze

15 - 1/2 cup powdered sugar
16 - 1-2 tablespoons milk or cream
17 - 1/4 teaspoon vanilla extract

# How-To:

01 - Cut cold butter into flour in a large bowl until mixture resembles coarse crumbs. Incorporate sourdough discard, sugar, and salt until soft dough forms. Shape into disk, wrap in plastic, and refrigerate for minimum 1 hour.
02 - Beat softened cream cheese in medium bowl until completely smooth. Blend in sugar, vanilla extract, and lemon juice until creamy and fully incorporated. Set aside at room temperature.
03 - Combine raspberries, sugar, cornstarch, and lemon juice in small saucepan. Cook over medium heat, stirring constantly, until mixture thickens noticeably, approximately 3-5 minutes. Remove from heat and allow to cool completely.
04 - Preheat oven to 375°F. Line baking sheet with parchment paper. Roll chilled dough on lightly floured surface to 1/4-inch thickness. Cut into 8 rectangles or circles, placing 2 inches apart on prepared baking sheet. Create indentation in center of each piece using fingers or spoon back. Fill each center with 1 tablespoon cream cheese mixture, topped with raspberry filling.
05 - Let assembled pastries rest at room temperature for 20-30 minutes until slightly puffed. Brush edges lightly with beaten egg. Bake for 20-25 minutes until golden brown and filling is set. Transfer to cooling rack.
06 - Whisk powdered sugar, milk, and vanilla extract until smooth consistency forms. Drizzle glaze generously over cooled pastries immediately before serving.

# Expert Advice:

01 -
  • The sourdough discard adds this incredible subtle tang that cuts through all that rich cream cheese sweetness
  • They look like something from a fancy bakery but come together with pantry staples you probably already have
  • The raspberry filling creates these gorgeous jewel tones that make everyone reach for their phone to take a picture before eating
02 -
  • Warm dough is the enemy here so if at any point your dough starts feeling sticky or soft, pop it back in the fridge for fifteen minutes
  • The raspberry filling must be completely cool before you spoon it onto the dough or it will melt the butter and ruin all your hard work
  • These are absolutely best the day they are made but if you must store them, keep them at room temperature loosely covered for up to two days
03 -
  • Use a scale if you have one because consistent measurements make such a difference in pastry dough
  • Resist the urge to overfill the danishes or the filling will bubble over and create a sticky mess on your baking sheet
  • Freeze unbaked danishes on the baking sheet until firm, then transfer to a bag and bake straight from frozen for fresh treats whenever the mood strikes

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