Sourdough Discard Raspberry Cream Cheese Danishes (Printable)

Flaky sourdough pastries filled with creamy cheese and juicy raspberries topped with sweet vanilla glaze.

# Ingredient List:

→ 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:

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 cream cheese in a medium bowl until smooth. Add sugar, vanilla, and lemon juice; mix until creamy and fully combined. Set aside until ready to use.
03 - Combine raspberries, sugar, cornstarch, and lemon juice in a small saucepan. Cook over medium heat, stirring constantly, until mixture thickens, 3 to 5 minutes. Remove from heat and let cool completely.
04 - Preheat oven to 375°F and 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 and place 2 inches apart on prepared baking sheet. Create an 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 to 30 minutes until slightly puffed. Brush edges lightly with beaten egg. Bake for 20 to 25 minutes until golden brown and set. Transfer to wire rack to cool completely.
06 - Whisk powdered sugar, milk, and vanilla extract until smooth and drizzling consistency. Drizzle glaze over cooled danishes just before serving.

# Helpful Tips:

01 -
  • The sourdough discard adds this subtle tang that cuts through all that creamy richness perfectly
  • They look impressive but come together with pantry staples you probably already have
02 -
  • The dough needs that full hour in the fridge or it will shrink and stick while you are trying to work with it
  • Let the raspberry filling cool completely before assembling, otherwise it will melt your dough edges and make a mess
03 -
  • Keep everything cold throughout the dough process, working quickly so the butter does not melt before it hits the oven
  • Do not overfill these or the filling will bubble over and create a stuck-on mess that is genuinely miserable to clean

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