Sourdough Discard Raspberry Cream Cheese Danish Recipe

Introduction

These Sourdough Discard Raspberry Cream Cheese Danishes are a delightful way to use up your sourdough discard. Flaky layers of buttery dough encase a creamy sweet filling topped with fresh raspberries, perfect for a special breakfast or an elegant snack.

Ingredients

• 1/2 cup sourdough discard
• 2 cups all-purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/2 tsp salt
• 4 oz cream cheese
• 2 tbsp powdered sugar
• 1 cup fresh raspberries
• Optional: egg wash (1 egg + 1 tbsp water)

Instructions

1. Step 1: In a bowl, mix the sourdough discard, flour, and salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture becomes crumbly.
2. Step 2: Chill the dough in the refrigerator for 30 minutes to firm up the butter.
3. Step 3: Roll out the dough into a rectangle, then fold it into thirds. Repeat this rolling and folding process a couple more times to build flaky layers.
4. Step 4: In a separate bowl, beat the cream cheese with the powdered sugar until smooth and creamy.
5. Step 5: Roll the dough out again and cut it into squares. Place a spoonful of the cream cheese mixture in the center of each square, then top with a few fresh raspberries.
6. Step 6: Fold the corners of each square towards the center or twist the edges to create a decorative shape.
7. Step 7: Allow the danishes to proof at room temperature for 20–30 minutes while you preheat the oven to 400°F (200°C).
8. Step 8: Lightly brush the danishes with the optional egg wash to achieve a golden, glossy finish.
9. Step 9: Bake in the preheated oven for 18–22 minutes until the danishes are puffed and golden brown.
10. Step 10: Let them cool slightly before serving warm and enjoying their flaky, creamy goodness.

Tips & Variations

• For extra flakiness, keep the butter and dough as cold as possible during preparation.
• Try substituting raspberries with blueberries or sliced strawberries for different fruit flavors.
• If you don’t have sourdough discard, you can use a mix of yogurt or buttermilk for a similar tang.

Storage

Store leftover danishes in an airtight container at room temperature for up to 2 days. Reheat gently in a warm oven to restore their flakiness and soften the cream cheese filling before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these danishes?

Yes, you can freeze unbaked danishes. Arrange them on a baking sheet to freeze individually, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

What is sourdough discard?

Sourdough discard is the portion of starter you remove during feeding to maintain a healthy culture. Instead of wasting it, it can be used in recipes like this one to add flavor and reduce waste.

Sourdough Discard Raspberry Cream Cheese Danish Recipe

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A delightful and flaky Sourdough Discard Raspberry Cream Cheese Danish featuring layers of buttery dough, creamy sweetened cream cheese, and fresh raspberries. Perfect for breakfast or a sweet snack, this recipe creatively uses sourdough discard to make a tender pastry with a beautiful golden finish.

• Author: lina
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Breakfast Pastry
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 1/2 cup sourdough discard
• 2 cups all-purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/2 tsp salt

Filling

• 4 oz cream cheese
• 2 tbsp powdered sugar
• 1 cup fresh raspberries

Optional

• Egg wash: 1 egg + 1 tbsp water

Instructions

1. Mix dough ingredients: Combine sourdough discard, all-purpose flour, and salt in a bowl. Cut in the cold cubed butter until the mixture becomes crumbly, resembling coarse crumbs.
2. Chill the dough: Cover the dough and refrigerate for 30 minutes to firm up the butter and relax the gluten, making it easier to roll out.
3. Roll and fold layers: Roll the chilled dough out into a rectangle. Fold it over itself and repeat the rolling and folding process a few times to build flaky layers within the dough.
4. Prepare cream cheese filling: In a separate bowl, beat together the cream cheese and powdered sugar until completely smooth and creamy.
5. Shape danishes: Roll out the dough and cut into squares. Place a spoonful of cream cheese mixture in the center of each square, then top with fresh raspberries.
6. Fold or twist edges: Fold the corners toward the center or twist the edges of the squares to create the classic danish shape, ensuring the filling stays inside during baking.
7. Proof danishes: Allow the shaped danishes to proof for 20–30 minutes at room temperature while preheating the oven. This helps the dough rise slightly and become lighter.
8. Apply egg wash: Whisk the egg with water and brush the danishes gently to achieve a shiny, golden crust after baking.
9. Bake: Bake in a preheated oven at 400°F (200°C) for 18–22 minutes, or until the danishes turn golden brown and puffed.
10. Cool and serve: Remove from the oven and let the danishes cool slightly before serving warm for the best flavor and texture experience.

Notes

• Ensure butter is very cold to create flaky layers in the dough.
• Use fresh raspberries for the best flavor and texture.
• Egg wash is optional but recommended for a golden, glossy finish.
• Proofing time helps to develop lightness; do not skip.
• Store leftovers in an airtight container and reheat gently before serving.

Keywords: sourdough discard, raspberry danish, cream cheese danish, breakfast pastry, flaky pastry, homemade danish