Thank you so much for being here. Whether you’re a seasoned sourdough baker or just starting to explore the magic of sourdough discard recipes, I’m truly grateful you’ve stopped by. This little treat you’re about to discover is one of those recipes that feels like a cozy hug—flaky, fruity, creamy, and just the right amount of sweet. Right after I pulled my first batch of these Sourdough Discard Raspberry Cream Cheese Danishes from the oven, I knew I had to share them with you. They’re rustic, charming, and unbelievably delicious!
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What Are Sourdough Discard Danishes?
These danishes are a simple, small-batch twist on the classic bakery treat—using sourdough discard as the star of the dough! Instead of a yeasted laminated dough, we’re making a quicker version with cold butter and baking powder for lift. The result? Buttery, flaky pastries that still carry the tangy undertone of sourdough, balanced beautifully with a sweet cream cheese center and a bright, jammy raspberry swirl.
Why You’ll Love This Recipe
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No waste, all flavor – Put your sourdough discard to delicious use!
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Easier than traditional pastry – No laminating, no yeast proofing.
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Customizable – Swap raspberries for other berries or even lemon curd.
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Perfect for brunch or tea time – They look fancy but come together quickly.
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Kid-approved and freezer-friendly – They disappear fast (trust me)!
What Do They Taste Like?
Imagine biting into a golden, tender pastry that melts in your mouth. You get a tangy zip from the sourdough, richness from the cream cheese, and a sweet-tart raspberry note that dances on your tongue. Each component shines, but they come together in a way that’s comforting and indulgent—without being overly sweet. These are anything but boring!!
Benefits of Using Sourdough Discard in Pastries
Using sourdough discard in baking adds depth, subtle complexity, and a tender crumb. Not only are you reducing kitchen waste, but you’re also giving pastries that slight fermented tang that cuts through the richness beautifully. It’s an easy way to upgrade everyday baking with minimal effort.
Ingredients for Sourdough Discard Raspberry Cream Cheese Danishes
For the Dough
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1 cup all-purpose flour
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½ cup sourdough discard (unfed)
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2 tablespoons sugar
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½ teaspoon salt
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½ teaspoon baking powder
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¼ cup cold unsalted butter, cubed
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2–3 tablespoons cold milk or cream
For the Cream Cheese Filling
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4 oz cream cheese, softened
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2 tablespoons sugar
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½ teaspoon vanilla extract
For the Raspberry Filling
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½ cup fresh or frozen raspberries
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1 tablespoon sugar
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1 teaspoon cornstarch
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1 teaspoon lemon juice
For Assembly
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1 egg, beaten (for egg wash)
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Powdered sugar (optional, for dusting or glaze)
Tools You’ll Need
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Mixing bowls
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Pastry cutter or your fingers
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Rolling pin
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Baking sheet
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Parchment paper
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Saucepan
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Spoon or small spatula
Ingredient Swaps and Additions
I promised you versatile, and here’s proof!
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Fruit swap: Use blueberries, chopped strawberries, or even cherry preserves.
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Filling twist: Add a touch of almond extract to the cream cheese or fold in some lemon zest.
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No discard? Use plain yogurt or buttermilk for similar texture and a hint of tang.
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Make it sweet-savory: Try a little thyme or basil in the raspberry filling for a sophisticated spin!
How to Make Sourdough Discard Raspberry Cream Cheese Danishes
1. Make the Dough
In a medium bowl, whisk together the flour, sugar, salt, and baking powder. Add the cold butter and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the sourdough discard and enough cold milk to bring the dough together. It should be soft but not sticky. Wrap and chill for 20–30 minutes.
2. Make the Raspberry Filling
In a small saucepan, combine the raspberries, sugar, lemon juice, and cornstarch over medium heat. Stir often and cook for about 5–7 minutes, or until it thickens into a glossy jam-like consistency. Let it cool completely.
3. Make the Cream Cheese Filling
In a bowl, beat the cream cheese with sugar and vanilla extract until smooth and spreadable.
4. Prep the Oven
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
5. Shape the Danishes
Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness. Cut into 6–8 rectangles or circles. Gently press a shallow well in the center of each with your thumbs to create a space for the filling.
6. Add the Fillings
Spoon about 1 teaspoon of the cream cheese mixture into the center of each danish. Top with a small swirl of raspberry filling. Don’t overfill—just enough to get a pop of each flavor.
7. Bake
Brush the exposed edges of the dough with egg wash. Bake for 18–22 minutes, or until golden brown and slightly puffed. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
8. Finish with a Flourish
Dust with powdered sugar or drizzle with a quick glaze (mix powdered sugar with a splash of milk) for an extra touch of sweetness.
What to Serve with These Danishes
These danishes pair beautifully with:
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A hot mug of Earl Grey or coffee
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Fresh fruit and a dollop of whipped cream
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A simple yogurt parfait for a brunch spread
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A mimosa if you’re feeling fancy!
Tips for Success
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Keep everything cold – Cold butter = flaky layers. Don’t skip chilling the dough.
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Don’t overmix – A gentle hand keeps the dough tender.
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Cool fillings – Make sure your raspberry filling isn’t hot when you assemble, or it’ll melt the cream cheese.
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Use parchment – Saves cleanup and prevents sticking!
Storage Instructions
Store cooled danishes in an airtight container at room temperature for 1–2 days, or refrigerate for up to 4 days. Reheat gently in a toaster oven for best texture. You can also freeze baked danishes for up to 1 month—just thaw and reheat before serving.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! The dough can be wrapped and refrigerated for up to 24 hours or frozen for longer storage.
What can I use instead of sourdough discard?
Plain yogurt, buttermilk, or even a splash of vinegar mixed with milk can offer similar acidity and tenderness.
Can I make these gluten-free?
Yes! Try using a gluten-free all-purpose blend with xanthan gum for a similar texture.
Can I double the recipe?
Absolutely! This recipe scales beautifully if you want a bigger batch.
Final Thoughts
If you’ve been wondering what to do with your sourdough discard besides pancakes or crackers, I hope these danishes bring some inspiration—and joy—to your kitchen. They’re beautiful to serve, cozy to eat, and surprisingly simple to make. Whether for a weekend brunch or just because you deserve something sweet, this recipe is a keeper.
Craving more sourdough discard recipes? Try these next:
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Sourdough Discard Pizza Rolls – gooey, cheesy, and the ultimate comfort snack.
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Cinnamon Sugar Sourdough Discard Pretzel Bites – sweet, soft, and downright addictive.
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Sourdough Crumpets – a bubbly, golden breakfast delight that’s ready in minutes.
Let’s Bake Together!
I’d love to see your creations! Leave a review, drop a comment below, and don’t forget to tag your danish pics on Pinterest. Sharing your bakes makes this space even sweeter.