Flaky, buttery sourdough discard raspberry cream cheese danishes with a sweet tang, perfect for cozy brunches while reducing waste.

Scale

1/2 cup sourdough discard

2 cups all-purpose flour

1/2 cup cold unsalted butter, cubed

1/2 tsp salt

4 oz cream cheese

2 tbsp powdered sugar

1 cup fresh raspberries

Optional: egg wash (1 egg + 1 tbsp water)

1. Mix discard, flour, salt, and cut in butter until crumbly.

2. Chill dough for 30 minutes.

3. Roll dough, fold, and repeat to build layers.

4. Mix cream cheese and powdered sugar until smooth.

5. Roll dough, cut into squares, add cream cheese and raspberries.

6. Fold corners or twist edges.

7. Proof for 20–30 minutes while preheating oven.

8. Brush with egg wash.

9. Bake at 400°F for 18–22 minutes until golden.

10. Cool slightly and serve warm.

Store in the fridge for up to 4 days.

Reheat in the oven to refresh crispness.

Freeze for up to 2 months.

Swap raspberries for blueberries or blackberries.

Keywords: sourdough discard raspberry cream cheese danishes, sourdough discard, brunch pastry