Sourdough Discard Raspberry Cream Cheese Danishes
Indulgent Sourdough Discard Raspberry Cream Cheese Danishes transform excess starter into flaky laminated pastry filled with tangy cream cheese and vibrant raspberry jam—elegant breakfast pastry worth the weekend effort.
Why You’ll Love This Recipe
- Uses 1 cup sourdough discard
- Laminated flaky layers
- Tart raspberry + rich cream cheese
- Make-ahead freezer dough
- Bakery-quality results
Ingredients
Dough
- 1 cup (240g) sourdough discard
- 2½ cups (320g) all-purpose flour
- 1 tsp salt
- 2 Tbsp sugar
- 1 cup (225g) cold unsalted butter, cubed
- ½ cup (120ml) cold milk
Cream Cheese Filling
- 8 oz (225g) cream cheese, softened
- ⅓ cup (65g) sugar
- 1 egg yolk
- 1 tsp vanilla extract
- Zest of ½ lemon
Raspberry Filling
- 1½ cups fresh raspberries
- ¼ cup (50g) sugar
- 1 Tbsp lemon juice
- 1 Tbsp cornstarch + 2 Tbsp water
Egg Wash & Glaze
- 1 egg + 1 Tbsp water
- Powdered sugar glaze
Step-by-Step Instructions
Step 1: Dough
Mix flour + salt + sugar. Cut cold butter until pea-sized. Add discard + milk. Form shaggy dough.
Step 2: Laminate
Flatten into 8×12″ rectangle. Fold letter style. Chill 30 min. Repeat 3x (90 min total).
Step 3: Roll & Cut
Roll final dough 12×16″. Cut 3×4″ rectangles (12 danishes).
Step 4: Cream Cheese
Beat cream cheese + sugar + yolk + vanilla + lemon zest smooth.
Step 5: Raspberry Jam
Cook raspberries + sugar + lemon juice. Thicken cornstarch slurry. Cool.
Step 6: Assemble
Score ½” border each rectangle. Egg wash border. Spoon cream cheese center. Top jam.
Step 7: Proof
75°F covered 1–2 hours puffy. Egg wash again.
Step 8: Bake
375°F 18–22 min golden puffed. Cool rack. Drizzle glaze.
Expert Tips for Success
- Cold butter maximum flakes
- 4 laminations perfect layers
- Chill between folds prevents tearing
- Fresh raspberries superior flavor
- Proof just puffy don’t overproof
Variations and Substitutions
- Blueberry berry swap
- Almond extract cream cheese
- Puff pastry shortcut dough
- Lemon curd citrus filling
- Chocolate ganache drizzle
Serving Suggestions
- Fresh powdered sugar
- Vanilla bean ice cream
- Greek yogurt dollop
- Coffee brunch pairing
- Whipped cream rosettes
FAQs
Q: Dough tough?
A: Less kneading, more chill time
Q: Flat danishes?
A: Overproofed—shorter proof
Q: Jam runny?
A: More cornstarch slurry
Q: Store?
A: Room temp 2 days airtight
Q: Freeze?
A: Assembled pre-proof
Final Thoughts
Sourdough Discard Raspberry Danishes prove discard decadent—flaky layers cradling cream cheese clouds and ruby jam create pastry perfection worth every buttery fold.
Indulge in Sourdough Discard Raspberry Cream Cheese Danishes Today!
Delightful pastries that repurpose sourdough discard into sweet and tangy treats featuring the goodness of tangy sourdough, sweet raspberries, and creamy cream cheese.
Ingredients
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup milk
- 1 egg
- 1 teaspoon vanilla extract
- 8 oz cream cheese
- 1/3 cup sugar
- 1 egg yolk
- 1 teaspoon lemon zest
- 1/2 cup raspberry jam
- 1 cup fresh raspberries
- Optional: Powdered sugar for dusting
- Optional: Almond slices for topping
Directions
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In a mixing bowl, combine sourdough discard, flour, sugar, and salt. Mix well.
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Add softened butter, milk, egg, and vanilla extract. Knead into a smooth ball.
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Let the dough rise covered for about an hour until doubled in size.
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Divide the risen dough into portions, roll out each portion into a circle.
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Mix cream cheese, sugar, egg yolk, and lemon zest until smooth.
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Spread raspberry jam on dough circles, add cream cheese mixture, and top with raspberries.
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Fold the dough edges over the filling and brush with egg wash.
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Bake until golden brown and bubbly, then dust with powdered sugar if desired.
