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Sourdough Discard Strawberry-Rhubarb Cream Cheese Braid

Sourdough Discard Strawberry-Rhubarb Cream Cheese Braid

A gorgeous braided pastry made with sourdough discard dough, filled with tangy rhubarb compote and sweet strawberry cream cheese. Perfect for brunch, dessert, or a show-stopping bake that looks impressive but comes together with simple pantry ingredients.
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Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Pastry cutter or fork
  • Rolling Pin
  • Baking sheet
  • Parchment paper
  • Knife or pastry wheel
  • Small saucepan

Ingredients
  

  • For the Dough:
  • 1 cup sourdough discard unfed, room temperature
  • 1 cup all-purpose flour plus more for rolling
  • 2 tablespoons sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons cold unsalted butter cubed
  • 2 –3 tablespoons milk as needed
  • For the Rhubarb Compote:
  • 1 cup chopped fresh or frozen rhubarb
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice
  • 1 tablespoon water
  • For the Strawberry Cream Cheese Filling:
  • 4 oz cream cheese softened
  • 2 tablespoons strawberry jam or preserves
  • 1 teaspoon vanilla extract
  • For the Optional Glaze:
  • 1/2 cup powdered sugar
  • 1 –2 teaspoons milk
  • 1/4 teaspoon vanilla or lemon juice

Instructions
 

  • Make the Rhubarb Compote: In a small saucepan, combine rhubarb, sugar, lemon juice, and water. Cook over medium heat for 6–8 minutes until thickened. Cool completely.
  • Make the Dough: In a bowl, whisk flour, sugar, baking powder, baking soda, and salt. Cut in butter until crumbly. Mix in sourdough discard and milk until a soft dough forms. Chill for 15–20 minutes if needed.
  • Prepare the Filling: In a small bowl, mix cream cheese, strawberry jam, and vanilla until smooth.
  • Roll and Assemble: Preheat oven to 375°F (190°C). Roll dough into a 10x14-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet. Spread cream cheese filling down the center third, then top with cooled compote.
  • Braid: Cut 1-inch diagonal strips on both sides of the filling. Fold strips over, alternating sides, to form a braid. Tuck the ends.
  • Bake: Bake for 20–25 minutes or until golden brown. Cool for 10 minutes on the baking sheet.
  • Glaze (Optional): Mix powdered sugar with milk and vanilla or lemon juice. Drizzle over cooled braid.
  • Serve: Slice and enjoy warm or at room temperature.

Notes

For fruit swaps, try blueberry or cherry compote.
Store at room temperature for 2 days or refrigerate up to 5 days.
Freezes well wrap individual slices and reheat gently before serving.