Name: Sourdough Discard Strawberry-Rhubarb Cream Cheese Braid
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup sourdough discard (unfed, room temperature); 1 cup all-purpose flour (plus more for rolling); 2 tbsp sugar; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 3 tbsp cold unsalted butter, cubed; 2–3 tbsp milk (as needed); ; 1 cup chopped fresh or frozen rhubarb; 2 tbsp sugar; 1 tsp lemon juice; 1 tbsp water; ; 4 oz cream cheese, softened; 2 tbsp strawberry jam or preserves; 1 tsp vanilla extract; ; 1/2 cup powdered sugar; 1–2 tsp milk; 1/4 tsp vanilla or squeeze of lemon juice

Description

A golden, flaky sourdough discard pastry filled with tangy rhubarb compote and sweet strawberry cream cheese perfect for spring brunch or a cozy treat.

Ingredients

Scale

For the Dough:

1 cup sourdough discard (unfed, room temperature)

1 cup all-purpose flour (plus more for rolling)

2 tbsp sugar

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

3 tbsp cold unsalted butter, cubed

2–3 tbsp milk (as needed)

For the Rhubarb Compote:

1 cup chopped fresh or frozen rhubarb

2 tbsp sugar

1 tsp lemon juice

1 tbsp water

For the Strawberry Cream Cheese Filling:

4 oz cream cheese, softened

2 tbsp strawberry jam or preserves

1 tsp vanilla extract

For the Glaze (optional):

1/2 cup powdered sugar

1–2 tsp milk

1/4 tsp vanilla or squeeze of lemon juice

Instructions

1. Make the rhubarb compote: In a small saucepan, combine rhubarb, sugar, lemon juice, and water. Simmer 6–8 minutes until thick. Cool completely.

2. Prepare the dough: In a bowl, whisk flour, sugar, baking powder, baking soda, and salt. Cut in butter. Stir in discard and milk. Chill if too soft.

3. Make the filling: Blend softened cream cheese, jam, and vanilla until smooth.

4. Roll and assemble: Roll dough into 10×14” rectangle. Transfer to parchment-lined sheet. Spread cream cheese filling in center. Top with compote.

5. Braid: Cut strips along sides and fold over center, alternating sides. Tuck ends.

6. Bake: Bake at 375°F for 20–25 minutes until golden. Cool 10 minutes.

7. Glaze: Mix powdered sugar with milk and vanilla/lemon. Drizzle over cooled braid.

8. Serve: Slice and enjoy warm or at room temperature.

Notes

Frozen rhubarb works well just thaw and drain. Avoid overfilling or the braid may leak. You can swap strawberry jam for raspberry or apricot. For richer dough, add 1 egg yolk.

Prep Time: 25
Cook Time: 25
Category: Pastry
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 230
Sugar: 12g
Sodium: 140mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 25mg

Keywords: sourdough discard, cream cheese braid, strawberry rhubarb