Description
These Sourdough Discard Raspberry Cream Cheese Danishes are a delightful pastry that combines the tangy flavor of sourdough discard with a creamy sweet filling and a fresh raspberry topping. Perfect for breakfast or a sweet snack, these danishes are soft, flaky, and topped with an optional glaze for extra sweetness.
Ingredients
Scale
For the Dough:
- ½ cup sourdough discard (unfed)
- 1 ½ cups all-purpose flour
- ¼ cup unsalted butter, melted
- 2 tablespoons sugar
- ¼ cup milk
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
For the Cream Cheese Filling:
- 4 oz cream cheese, softened
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
For the Raspberry Topping:
- ½ cup fresh or frozen raspberries
- 1 tablespoon sugar
- 1 teaspoon cornstarch
For the Egg Wash:
- 1 egg
- 1 tablespoon milk
Optional Glaze:
- ½ cup powdered sugar
- 1–2 teaspoons milk
Instructions
- Prepare the Dough: In a medium bowl, combine the sourdough discard, all-purpose flour, melted butter, milk, sugar, baking powder, baking soda, and salt. Stir until a soft dough forms. If sticky, add more flour a tablespoon at a time. Cover the dough and let it rest while preparing the fillings.
- Make the Cream Cheese Filling: In a small bowl, blend the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Set aside for later use.
- Cook the Raspberry Topping: In a saucepan over medium heat, combine the raspberries, sugar, and cornstarch. Stir gently and cook until the mixture thickens and becomes jammy, about 5 to 6 minutes. Remove from heat and allow to cool slightly.
- Assemble the Danishes: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Divide the dough into 8 equal pieces and roll each piece into a circle or oval shape about ½-inch thick. Use your fingers to press an indentation in the center of each piece to hold the fillings. Spoon a small amount of cream cheese filling into the center, followed by a dollop of the raspberry topping. Brush the edges of the dough with the egg wash to encourage a golden finish.
- Bake: Place the assembled danishes on the lined baking sheet and bake for 18–22 minutes or until they are lightly golden and set. Remove from the oven and allow to cool slightly.
- Glaze (Optional): Mix powdered sugar with 1 to 2 teaspoons of milk to create a light glaze consistency. Drizzle over the cooled danishes for added sweetness and shine.
Notes
- Use fresh or frozen raspberries according to availability, but fresh fruit may provide a brighter flavor.
- If the dough feels too sticky, add additional flour gradually during mixing.
- Let the raspberry topping cool before placing it on the dough to prevent sogginess.
- The glaze is optional but enhances the sweetness and appearance.
- These danishes can be stored in an airtight container for up to 2 days and refreshed by warming slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: sourdough discard, raspberry danishes, cream cheese pastry, breakfast pastry, homemade danishes, easy baking, raspberry cream cheese
