Sourdough Discard Raspberry Cream Cheese Danish Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Prepare cream cheese filling: In a separate bowl, beat together the cream cheese and powdered sugar until completely smooth and creamy.
- 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.
- 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.
- 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.
- Apply egg wash: Whisk the egg with water and brush the danishes gently to achieve a shiny, golden crust after baking.
- Bake: Bake in a preheated oven at 400°F (200°C) for 18–22 minutes, or until the danishes turn golden brown and puffed.
- 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
