These Sourdough Discard Raspberry Cream Cheese Danishes are a delightful way to transform leftover sourdough discard into a flaky, buttery pastry filled with tangy cream cheese and sweet raspberry jam. I love how they combine the richness of a classic Danish with the subtle tang of sourdough, making them perfect for breakfast, brunch, or an indulgent afternoon treat.
Why You’ll Love This Recipe
I find this recipe to be a fantastic way to repurpose sourdough discard, reducing waste while creating something truly delicious. The combination of creamy cheese and tart raspberry jam nestled in a tender, flaky pastry is simply irresistible. Plus, the process is straightforward, making it accessible for both novice and experienced bakers.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Unsalted butter
- Granulated sugar
- Salt
- Sourdough discard
- Cold water
- Cream cheese
- Powdered sugar
- Vanilla extract
- Raspberry jam
- Egg (for egg wash)
Directions
- In a large bowl, I combine the flour, sugar, and salt. I cut in the cold butter until the mixture resembles coarse crumbs.
- I add the sourdough discard and cold water, mixing until a dough forms. I wrap it in plastic and chill for at least an hour.
- On a floured surface, I roll out the dough into a rectangle, fold it into thirds, and repeat this process twice more, chilling between folds to create layers.
- For the filling, I beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
- I roll out the dough and cut it into squares, placing a dollop of cream cheese filling and a spoonful of raspberry jam in the center of each.
- I fold the corners of each square towards the center, pressing gently to seal.
- I place the danishes on a baking sheet, brush with egg wash, and bake at 375°F (190°C) for 20-25 minutes until golden brown.
- I let them cool slightly before serving.
Servings and Timing
This recipe yields approximately 8 danishes. Preparation time is about 30 minutes, with an additional 1 hour for chilling the dough. Baking time is 20-25 minutes, so I can have these delightful pastries ready in under 2 hours.
Variations
I sometimes swap the raspberry jam for other fruit preserves like apricot or blueberry for a different flavor profile. Adding a drizzle of lemon glaze on top after baking adds a zesty touch. For a nutty twist, I sprinkle chopped almonds over the filling before baking.
Storage/Reheating
I store leftover danishes in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days. To reheat, I place them in a preheated 350°F (175°C) oven for about 5-10 minutes until warmed through.
FAQs
How do I make the dough flakier?
To achieve a flakier dough, I ensure the butter is very cold and handle the dough as little as possible to prevent the butter from melting before baking.
Can I use active sourdough starter instead of discard?
Yes, I can use active starter, but it may affect the texture slightly, making the dough more elastic. I adjust the hydration accordingly.
What if I don't have raspberry jam?
If I don't have raspberry jam, I use any other fruit preserves or even fresh fruit compote as a substitute.
Can I freeze the danishes?
Absolutely, I freeze the baked danishes in a single layer, then transfer them to a freezer bag. They keep well for up to a month. I reheat them in the oven before serving.
Is it necessary to chill the dough?
Chilling the dough is crucial as it relaxes the gluten and keeps the butter cold, resulting in a tender, flaky pastry.
Conclusion
These Sourdough Discard Raspberry Cream Cheese Danishes are a delightful treat that makes excellent use of sourdough discard. I enjoy the process of creating them and the delicious results that follow. Whether for a special occasion or a simple indulgence, these danishes are sure to impress.
Print
Sourdough Discard Raspberry Cream Cheese Danishes
- Prep Time: 30 minutes
- Chill Time: 1 hour
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 danishes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American, European-inspired
- Diet: Vegetarian
Description
These Sourdough Discard Raspberry Cream Cheese Danishes are the perfect way to elevate your leftover sourdough starter. With a tender, flaky pastry base, rich cream cheese filling, and a swirl of sweet raspberry jam, they’re an irresistible homemade treat ideal for breakfast, brunch, or a cozy afternoon snack.
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter (cold, cubed)
- 2 tbsp granulated sugar
- ½ tsp salt
- ½ cup sourdough discard
- ¼ cup cold water
- 8 oz cream cheese (softened)
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
- ⅓ cup raspberry jam
- 1 egg (beaten, for egg wash)
Instructions
- In a large bowl, combine flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Add sourdough discard and cold water. Mix until dough forms. Wrap in plastic wrap and chill for 1 hour.
- On a floured surface, roll out dough into a rectangle. Fold into thirds. Repeat rolling and folding process two more times, chilling in between.
- Beat cream cheese, powdered sugar, and vanilla extract until smooth to make filling.
- Roll dough and cut into 8 squares. Place a dollop of filling and a spoonful of raspberry jam in the center of each.
- Fold corners of each square to the center and gently press to seal.
- Transfer to baking sheet, brush with egg wash, and bake at 375°F (190°C) for 20–25 minutes or until golden brown.
- Let cool slightly before serving.
Notes
- For flakier pastry, keep butter and dough very cold and avoid overhandling.
- Swap raspberry jam with apricot, blueberry, or any favorite fruit preserve.
- Optional: Drizzle with lemon glaze or top with chopped almonds before baking.
- Danishes can be frozen after baking and reheated in the oven.
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