Description
Turn your sourdough discard into buttery, flaky danishes that will make you feel like a pastry chef! These Raspberry Cream Cheese Danishes are the perfect marriage of tangy sourdough, sweet-tart raspberry jam, and luscious vanilla cream cheese. Easier than traditional danishes (no yeast! no laminating!), they’re ideal for lazy weekend brunches, afternoon tea, or whenever you need a little handheld happiness. One bite of that golden, jam-swirled perfection and you’ll never look at discard the same way again!
Ingredients
For the Dough:
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1 cup all-purpose flour
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½ cup sourdough discard (unfed, at room temp)
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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 for dusting
Instructions
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Make the dough: In a bowl, whisk flour, sugar, salt, and baking powder. Cut in butter until crumbly. Stir in discard and milk until dough forms. Wrap and chill 20-30 minutes.
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Make fillings: Simmer raspberries, sugar, cornstarch and lemon juice until jammy (5-7 mins). Cool. Beat cream cheese, sugar and vanilla until smooth.
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Assemble: Roll dough to ¼” thick, cut into shapes. Press wells, fill with 1 tsp cream cheese + ½ tsp jam. Brush edges with egg wash.
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Bake at 375°F (190°C) for 18-22 minutes until golden. Dust with powdered sugar.
Notes
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No discard? Use ¼ cup yogurt + ¼ cup flour
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Keep butter cold for flakiest results
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Freeze unbaked: Assemble, freeze on tray, then bake from frozen (+5 mins)
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Fruit swaps: Try blueberries, peaches, or lemon curd
Keywords: sourdough discard danishes, easy pastry recipe, raspberry cream cheese danishes, sourdough discard recipes, homemade danishes