Sourdough Discard Raspberry Cream Cheese Danishes
Sourdough Discard Raspberry Cream Cheese Danishes are a delightful treat that combines flaky, buttery pastry with a tangy cream cheese filling and sweet raspberry jam. Using sourdough discard adds a…
By Ava
•
•
Reading time: 7 min
Tip: save now, make later.
Sourdough Discard Raspberry Cream Cheese Danishes are a delightful treat that combines flaky, buttery pastry with a tangy cream cheese filling and sweet raspberry jam. Using sourdough discard adds a subtle depth of flavor while reducing waste, making these danishes both tasty and a little bit clever. Each bite offers a perfect balance of crisp layers and creamy sweetness.
I love making these danishes on a cozy weekend morning when there’s extra time to enjoy the baking process and fill the house with that wonderful smell of fresh pastry. The cream cheese filling is simple to whip up, and mixing in fresh or frozen raspberries gives a pop of color and freshness that everyone seems to adore. Personally, I find that using sourdough discard in the dough gives it just the right amount of tang that pairs beautifully with the fruit and cheese.
These danishes are best enjoyed warm, straight from the oven, maybe with a cup of coffee or tea. I like to share them with family or friends because they feel a little special, yet they aren’t complicated to make. If you’re looking for a fun way to try using sourdough discard or want a homemade pastry that feels just right, this recipe is definitely one I’d recommend. It has become a favorite in my kitchen, and I bet it will in yours too.
Key Ingredients & Substitutions
Sourdough Discard: This adds gentle tang and moisture to the dough. If you don’t have discard, plain yogurt or buttermilk can work as a substitute, but the flavor will be less sourdough-like.
Butter: Use cold, unsalted butter for the best flaky layers. Avoid margarine or melted butter, as they won’t create the same texture. If dairy-free, try a vegan butter that is firm when cold.
Cream Cheese Filling: Softened cream cheese sweetened with sugar and vanilla creates a smooth, rich base. You can swap cream cheese for mascarpone or ricotta for a milder taste.
Raspberries: Fresh or frozen both work well here. Frozen raspberries should be thawed and drained to avoid soggy danishes. Blueberries or strawberries make tasty alternatives too.
How Do You Get Perfectly Flaky Danishes with Homemade Dough?
The secret lies in how you handle the dough and butter:
- Keep everything cold to prevent butter from melting into the flour; this helps form flaky layers.
- Use a pastry cutter or finger tips to cut butter into flour until pea-sized bits remain. Don’t overwork it.
- Roll dough into a rectangle and fold it a few times (like a basic lamination) if time allows to build layers.
- Chilling the dough for at least an hour lets the butter harden again and prevents shrinking during baking.
- During shaping, make a shallow well in the center to hold the cream cheese and raspberry mixture, keeping the filling contained.
Following these tips will help your danishes rise beautifully with crisp, flaky layers that melt in your mouth.
Equipment You’ll Need
- Mixing bowl – Perfect for combining your dough ingredients without mess.
- Pastry cutter or fork – Helps cut cold butter into the flour for flaky layers.
- Rolling pin – Makes it easy to roll out the dough evenly to the right thickness.
- Baking sheet lined with parchment paper – Prevents sticking and makes cleanup simple.
- Small bowl – For mixing the cream cheese filling smoothly.
- Pastry brush – Great for applying the egg wash for a shiny, golden finish.
- Wire rack – Lets your danishes cool evenly without getting soggy.
Flavor Variations & Add-Ins
- Swap raspberries for fresh blueberries or sliced strawberries for a different fruity taste.
- Add a sprinkle of cinnamon or nutmeg to the cream cheese filling for warm spice notes.
- Mix chopped toasted almonds or pecans into the filling or sprinkle on top for crunch.
- Try swapping cream cheese with mascarpone for a richer, creamier texture.
Sourdough Discard Raspberry Cream Cheese Danishes
Ingredients You’ll Need:
For the Dough:
- 1 cup all-purpose flour
- 1/2 cup sourdough discard (unfed)
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 1/4 cup cold unsalted butter, cubed
- 3-4 tbsp cold water (adjust as needed)
- 1/2 tsp vanilla extract
For the Cream Cheese Filling:
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
For the Raspberry Topping:
- 1/2 cup fresh or frozen raspberries
- 1 tbsp granulated sugar
- 1 tsp lemon juice
For Assembly and Finishing:
- 1 egg, beaten (for egg wash)
- Powdered sugar (optional, for dusting)
Time Needed
This recipe takes about 15 minutes to prepare the dough and filling, plus at least 1 hour of chilling time for the dough. Baking will take about 18-22 minutes. Overall, you should set aside approximately 1 hour and 40 minutes including prep, chilling, and baking.
Step-by-Step Instructions:
1. Prepare the Dough:
In a mixing bowl, combine the flour, sugar, and salt. Add the sourdough discard and cold butter cubes. Use a pastry cutter or your fingers to mix until the butter is cut into the flour and the mixture looks like coarse crumbs. Add vanilla extract and start with 3 tablespoons of cold water. Mix gently, adding more cold water if needed, just until a dough forms. Shape the dough into a rectangle, wrap it in plastic, and refrigerate for at least 1 hour.
2. Make the Cream Cheese Filling:
In a small bowl, combine the softened cream cheese, sugar, and vanilla extract. Mix until smooth. Keep refrigerated until you’re ready to assemble the danishes.
3. Prepare the Raspberry Topping:
If your raspberries are frozen, thaw them and drain off any excess juice to avoid soggy danishes. Toss the raspberries with the sugar and lemon juice and set aside.
4. Roll Out and Shape the Danishes:
On a lightly floured surface, roll out the chilled dough into a thin rectangle about 1/4 inch thick. Cut the dough into squares roughly 3×3 inches. Use your finger or the back of a spoon to make a small indentation in the center of each square—this will hold the filling and raspberry topping.
5. Assemble the Danishes:
Place about 1 tablespoon of the cream cheese filling into the center indentation of each square. Spoon a little of the raspberry mixture on top of the cream cheese.
6. Bake the Danishes:
Preheat your oven to 375°F (190°C). Place the assembled danishes on a baking sheet lined with parchment paper. Brush the dough edges with the beaten egg for a lovely golden color. Bake for 18 to 22 minutes, or until the pastry is puffed up and golden brown.
7. Finish and Serve:
Remove the danishes from the oven and let them cool slightly on a wire rack. If desired, dust with powdered sugar before serving. Enjoy these flaky, creamy, fruity pastries warm or at room temperature!
Can I Use Frozen Raspberries for the Danishes?
Yes! Just be sure to thaw and drain them well before using to prevent the danishes from becoming soggy. Fresh raspberries work great too.
How Do I Store Leftover Danishes?
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat gently in the oven to refresh the flakiness.
Can I Substitute the Sourdough Discard?
If you don’t have sourdough discard, you can substitute with plain yogurt or buttermilk for some tang, but the flavor and texture will be slightly different.
Is It Ok to Make the Dough Ahead of Time?
Absolutely! You can prepare and refrigerate the dough up to 24 hours in advance. Just let it rest chilled before rolling and assembling your danishes.