Sourdough Discard Raspberry Cream Cheese (Printable)
Buttery sourdough pastries with creamy cheese and juicy raspberry filling
# What You'll Need:
→ Dough
01 - 1/2 cup unsalted butter, chilled and cubed
02 - 1 cup all-purpose flour
03 - 1/2 cup sourdough discard (unfed)
04 - 1 tablespoon granulated sugar
05 - 1/4 teaspoon salt
06 - 1 large egg, beaten (for egg wash)
→ 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 Steps:
01 - Cut the cold butter into the flour in a large bowl until the mixture resembles coarse crumbs. Mix in the sourdough discard, sugar, and salt until a soft dough forms. Shape dough into a disk, wrap in plastic, and chill for at least 1 hour.
02 - Beat the cream cheese in a medium bowl until smooth. Add sugar, vanilla, and lemon juice; mix until creamy and fully combined. Set aside.
03 - Combine raspberries, sugar, cornstarch, and lemon juice in a small saucepan. Cook over medium heat, stirring constantly, until thickened (3-5 minutes). Let cool completely.
04 - Preheat oven to 375°F. Line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough to about 1/4-inch thick. Cut into 8 rectangles or circles and place them 2 inches apart on baking sheet. Create an indentation in the center of each piece using your fingers or the back of a spoon. Spoon about 1 tablespoon of cream cheese filling into each center, then top with raspberry filling.
05 - Let the assembled pastries rest at room temperature for 20-30 minutes to puff slightly. Brush edges lightly with beaten egg for shine. Bake for 20-25 minutes until golden brown and set. Cool on a wire rack.
06 - Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled Danishes before serving.
# Expert Advice:
01 -
- Transforms what would otherwise be waste into bakery worthy pastries that make your whole house smell incredible
- The tang from sourdough discard perfectly balances sweet cream cheese and tart raspberries
02 -
- Working quickly when rolling out the dough keeps the butter from getting too soft and losing those flaky layers we want
- The chilling step is absolutely essential if you skip it your dough will stick to everything and the texture will be dense instead of light
03 -
- Use a ruler or template to cut your dough pieces so they bake evenly and look professional
- Do not overfill your danishes or the filling will spill over during baking and make a mess of your pan