Sourdough Discard Raspberry Cream Cheese Danishes

The morning sun was streaming through my kitchen window when I decided to finally use up that accumulating sourdough discard. Something about transforming what feels like kitchen waste into something decadent and sweet feels like a small victory. The raspberries in my fridge were starting to soften, and I thought why not turn them into something special.

My roommate walked in mid assembly and immediately hovered over the baking sheet. She ended up staying an extra hour just to watch them come out of the oven. Now every time I make these she somehow appears at the perfect moment.

Ingredients

• 1/2 cup unsalted butter chilled and cubed: Cold butter creates those flaky layers that make pastry magical
• 1 cup all purpose flour: Provides structure while keeping the dough tender
• 1/2 cup sourdough discard unfed: Adds subtle tang and makes use of what would otherwise go to waste
• 1 tablespoon granulated sugar: Just enough sweetness to balance the sour notes
• 1/4 teaspoon salt: Enhances all the other flavors
• 1 large egg beaten: Creates that golden shine we all love on baked goods
• 6 oz cream cheese softened: The creamy heart of each Danish
• 1/4 cup granulated sugar: Sweetens the filling without being cloying
• 1 teaspoon vanilla extract: Rounds out the cream cheese flavor beautifully
• 1 tablespoon lemon juice: Cuts through the richness with bright acidity
• 1 cup fresh or frozen raspberries: Bursting with tart sweetness and gorgeous color
• 2 tablespoons granulated sugar: Macerates the berries slightly as they cook
• 2 teaspoons cornstarch: Thickens the raspberry juices into a proper filling
• 1 tablespoon lemon juice: Brightens the raspberry flavor
• 1/2 cup powdered sugar: Creates the perfect drizzle consistency
• 1 to 2 tablespoons milk or cream: Adjust to get your ideal glaze thickness
• 1/4 teaspoon vanilla extract: Adds depth to the final touch

Instructions

Prepare the Dough:

Cut the cold butter into flour until you see coarse crumbs throughout. Work quickly so the butter stays cold. Mix in sourdough discard sugar and salt until a soft dough forms. Shape into a disk wrap tightly and chill for at least 1 hour. The cold is essential here.

Make Cream Cheese Filling:

Beat softened cream cheese until completely smooth. Add sugar vanilla and lemon juice then mix until creamy and fully combined. Set aside at room temperature for easy spreading.

Make Raspberry Filling:

Combine raspberries sugar cornstarch and lemon juice in a small saucepan. Cook over medium heat stirring constantly until thickened about 3 to 5 minutes. Let cool completely before using or it will make your dough soggy.

Assemble Danishes:

Preheat oven to 375F and line a baking sheet with parchment. Roll chilled dough to 1/4 inch thickness on a floured surface. Cut into 8 rectangles or circles and place 2 inches apart on your prepared sheet. Create an indentation in each center then fill with cream cheese followed by raspberry filling.

Proof and Bake:

Let pastries rest at room temperature for 20 to 30 minutes until slightly puffed. Brush edges with beaten egg for that gorgeous golden finish. Bake for 20 to 25 minutes until golden brown and set. Cool on a rack before glazing.

Add Glaze:

Whisk powdered sugar milk and vanilla until completely smooth. Drizzle generously over cooled Danishes. Let set for a few minutes before serving.

Save

These have become my go to when unexpected guests drop by or I need to bring something to brunch. Theres something incredibly satisfying about serving something that looks impressive but came from starter I would have thrown away.

Making Them Ahead

I have learned that everything can be prepared the day before except the final baking. The dough keeps beautifully wrapped in the refrigerator and both fillings actually taste better after sitting overnight. Just assemble and bake when you are ready to serve.

Getting The Shape Right

Rectangle shapes tend to hold filling better than circles but both work wonderfully. The key is creating enough of a rim around the edge so those precious raspberry juices stay put. I use the back of a tablespoon to press down centers.

Serving Suggestions

These shine brightest when served slightly warm alongside fresh coffee or tea. The cream cheese filling stays luscious while the pastry remains flaky. They are substantial enough to stand alone as breakfast but elegant enough for dessert.

• Sprinkle sliced almonds before baking for extra crunch
• Swap raspberries for whatever berry looks best at the market
• Store in an airtight container for up to 2 days

Save

Watch how quickly these disappear and consider doubling the recipe next time. There is nothing quite like warm pastry from your own oven.

Recipe FAQs

→ Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work beautifully for the filling. Thaw them slightly before cooking, and expect to add an extra minute or two to the thickening process. The filling will taste just as delicious.

→ How should I store these danishes?

Store cooled danishes in an airtight container at room temperature for up to 2 days. For longer storage, wrap individually in plastic and freeze for up to 3 months. Reheat in a 350°F oven for 5-7 minutes to refresh.

→ Can I prepare the dough ahead of time?

Absolutely. The dough can be made, wrapped tightly, and refrigerated for up to 2 days before using. You can also freeze the dough disk for up to 3 months. Thaw overnight in the refrigerator before rolling.

→ What if I don't have sourdough discard?

You can substitute with equal parts flour and water mixed with 1 teaspoon of yeast. Let it sit at room temperature for 1 hour before using. Alternatively, use plain yogurt or buttermilk for similar tangy flavor.

→ Why did my dough shrink when rolling?

Dough shrinkage typically happens when the butter warms up too much. Keep everything cold, work quickly, and let the dough rest for 10-15 minutes if it becomes elastic. Chill again if necessary.

→ Can I make these vegan?

Yes, substitute butter with vegan butter, cream cheese with vegan cream cheese alternative, and use a plant-based milk for the glaze. Replace the egg wash with maple syrup mixed with plant milk for golden edges.