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.
