Flaky, fruity sourdough discard raspberry danishes perfect for brunch or dessert, turning your discard into a bakery-worthy treat easily at home.

Scale

1 cup sourdough discard

1 1/2 cups all-purpose flour

1/2 tsp salt

1 tbsp sugar

3/4 cup cold unsalted butter, cubed

1/4 cup cold water (as needed)

1/2 cup raspberry jam or fresh raspberries with 2 tbsp sugar

1 egg (for egg wash)

Powdered sugar for dusting (optional)

1. In a bowl, mix flour, salt, and sugar. Cut in cold butter until pea-sized crumbs form.

2. Add sourdough discard and mix gently, adding cold water a tablespoon at a time until dough comes together.

3. Chill dough for 30 minutes.

4. Preheat oven to 400°F and line a baking sheet.

5. Roll dough into a rectangle and cut into squares.

6. Add a teaspoon of raspberry jam or filling to the center of each square.

7. Fold corners toward the center or leave open for rustic style.

8. Brush edges with egg wash.

9. Bake for 18-22 minutes until golden and flaky.

10. Cool slightly and dust with powdered sugar before serving.

Use fresh raspberries for a bright flavor or raspberry jam for ease.

Add a cream cheese swirl for richness if desired.

Freeze baked danishes and reheat in a 325°F oven for 8-10 minutes.

Keywords: sourdough discard raspberry danishes, sourdough pastries, easy danishes