Sourdough Raspberry Cream Cheese Danishes (Printable version)

Flaky pastries with creamy cheese filling and juicy raspberries, made with sourdough discard for a tangy twist on classic Danish.

# What you need:

→ Dough

01 - 1/2 cup unsalted butter, chilled and cubed
02 - 1 cup all-purpose flour
03 - 1/2 cup sourdough discard
04 - 1 tablespoon granulated sugar
05 - 1/4 teaspoon salt
06 - 1 large egg, beaten

→ Cream Cheese Filling

07 - 6 oz cream cheese, softened
08 - 1/4 cup granulated sugar
09 - 1 teaspoon vanilla extract
10 - 1 tablespoon lemon juice

→ Raspberry Filling

11 - 1 cup fresh or frozen raspberries
12 - 2 tablespoons granulated sugar
13 - 2 teaspoons cornstarch
14 - 1 tablespoon lemon juice

→ Glaze

15 - 1/2 cup powdered sugar
16 - 1-2 tablespoons milk or cream
17 - 1/4 teaspoon vanilla extract

# How to make it:

01 - Cut cold butter into flour in a large bowl until mixture resembles coarse crumbs. Mix in sourdough discard, sugar, and salt until soft dough forms. Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.
02 - Beat softened cream cheese in a medium bowl until smooth. Add sugar, vanilla extract, and lemon juice. Mix until creamy and fully combined. Set aside until ready to use.
03 - Combine raspberries, sugar, cornstarch, and lemon juice in a small saucepan. Cook over medium heat, stirring constantly, until mixture thickens, about 3 to 5 minutes. Remove from heat and allow to cool completely.
04 - Preheat oven to 375°F. Line a baking sheet with parchment paper. On a lightly floured surface, roll chilled dough to 1/4-inch thickness. Cut into 8 rectangles or circles and place 2 inches apart on prepared baking sheet. Create an indentation in center of each piece using fingers or spoon back. Spoon 1 tablespoon cream cheese filling into each center, then top with raspberry filling.
05 - Let assembled pastries rest at room temperature for 20 to 30 minutes until slightly puffed. Brush edges lightly with beaten egg. Bake for 20 to 25 minutes until golden brown and set. Transfer to wire rack to cool completely.
06 - Whisk together powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle glaze over cooled danishes before serving.

# Expert tips:

01 -
  • The sourdough discard adds a subtle tang that cuts through the rich cream cheese, making these danishes feel lighter than traditional bakery versions
  • They come together faster than you would expect, especially if you have sourdough discard waiting to be used
  • The combination of tart raspberries and sweet cheese filling creates that perfect balance we are all searching for in breakfast pastries
02 -
  • The dough will be sticky and somewhat shaggy when you first mix it. This is normal because of the sourdough discard, so do not be tempted to add more flour.
  • Do not skip the chilling step for the dough. Cold dough is easier to handle and bakes into flakier pastries.
  • Let the raspberry filling cool completely before using it. Hot filling will melt the cream cheese and make a mess.
03 -
  • Use a ruler or your hand as a guide to ensure evenly sized pastries so they all bake at the same rate
  • If your kitchen is warm, work with one piece of dough at a time and keep the rest chilled

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