Sourdough Discard Raspberry Cream Cheese Danishes (Print Version)
Flaky sourdough pastries with creamy cheese and sweet raspberry filling
# 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. Incorporate sourdough discard, sugar, and salt until soft dough forms. Shape into a disk, wrap in plastic wrap, and refrigerate for minimum 1 hour.
02 - Beat softened cream cheese in medium bowl until completely smooth. Add granulated sugar, vanilla extract, and lemon juice; continue mixing until creamy and fully incorporated. Reserve at room temperature.
03 - Combine raspberries, sugar, cornstarch, and lemon juice in small saucepan. Cook over medium heat, stirring continuously, until mixture thickens and coats spoon, approximately 3-5 minutes. Remove from heat and allow to cool completely.
04 - Preheat oven to 375°F and line baking sheet with parchment paper. Roll chilled dough on lightly floured surface to 1/4-inch thickness. Cut into 8 rectangles or circles. Arrange 2 inches apart on prepared baking sheet. Create indentation in center of each piece using fingers or spoon back. Place 1 tablespoon cream cheese filling in each center, top 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 wire rack to cool completely.
06 - Whisk powdered sugar, milk, and vanilla extract until smooth consistency forms. Drizzle glaze over cooled danishes immediately before serving.
# Expert Advice:
01 -
- The tang from sourdough perfectly balances the sweet cream cheese filling
- You get bakery style pastries without discarding your precious starter
02 -
- Overfilling will cause leakage during baking
- Work quickly with the dough to keep butter cold
03 -
- Frozen raspberries work just as well as fresh
- The glaze should be thick enough to hold its shape but thin enough to drizzle