If you’re looking for a delicious way to use up extra starter, this Sourdough Discard Raspberry Cream Cheese Danish is the perfect treat. Flaky, buttery layers paired with creamy filling and sweet-tart raspberries make it an irresistible homemade pastry.
Why You’ll Love This Recipe
This recipe brings bakery-quality results right into your kitchen. The sourdough discard adds subtle depth of flavor, while the buttery layers create that classic Danish texture. It’s simple enough for home bakers, family-friendly, and perfect for breakfast, brunch, or dessert.
Ingredients
- 1/2 cup sourdough discard
- 2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/2 tsp salt
- 4 oz cream cheese
- 2 tbsp powdered sugar
- 1 cup fresh raspberries
- Optional: 1 egg + 1 tbsp water (egg wash)
Instructions
- In a bowl, mix sourdough discard, flour, and salt. Cut in butter until mixture is crumbly.
- Chill dough for 30 minutes.
- Roll dough into a rectangle, fold, and repeat 2–3 times to create layers.
- In another bowl, mix cream cheese and powdered sugar until smooth.
- Roll dough again and cut into squares. Add cream cheese and raspberries to the center.
- Fold corners inward or twist edges to shape.
- Let pastries rest for 20–30 minutes while preheating oven.
- Brush with egg wash if desired.
- Bake at 400°F (200°C) for 18–22 minutes until golden.
- Cool slightly and serve warm. Enjoy your Sourdough Discard Raspberry Cream Cheese Danish fresh.
Tips & Tricks
- Keep butter cold for flaky layers.
- Don’t overwork the dough to maintain tenderness.
- Frozen raspberries can be used, but thaw and drain first.
- Add a light glaze for extra sweetness if desired.
- Chill dough between folds if it softens too much.
Details
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 danishes
- Category: Dessert / Breakfast
- Method: Baking
- Cuisine: European-inspired
- Difficulty: Intermediate
- Diet: Vegetarian
Notes
- Swap raspberries with strawberries or blueberries.
- Add lemon zest to the cream cheese for brightness.
- Serve with tea or coffee for a perfect pairing.
Nutrition (Approximate per serving)
- Calories: 280
- Protein: 5g
- Carbs: 28g
- Fat: 16g
FAQ
Can I use active sourdough starter instead of discard?
Yes, but it may slightly change the flavor and texture.
Can I make the dough ahead of time?
Yes, refrigerate overnight and use the next day.
Why is my dough not flaky?
Butter may have softened too much. Keep it cold during preparation.
Can I freeze these danishes?
Yes, freeze after baking and reheat in the oven.
Do I need egg wash?
No, but it helps achieve a golden, glossy finish.
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze up to 2 months.
- Reheat: Warm in oven at 300°F until heated through.
Similar Recipes
Sourdough Discard Raspberry Cream Cheese Danish
Ingredients
- 1/2 cup sourdough discard
- 2 cups all-purpose flour
- 1/2 cup cold unsalted butter cubed
- 1/2 tsp salt
- 4 oz cream cheese
- 2 tbsp powdered sugar
- 1 cup fresh raspberries
- Optional: 1 egg + 1 tbsp water egg wash
Instructions
- In a bowl, mix sourdough discard, flour, and salt. Cut in butter until mixture is crumbly.
- Chill dough for 30 minutes.
- Roll dough into a rectangle, fold, and repeat 2–3 times to create layers.
- In another bowl, mix cream cheese and powdered sugar until smooth.
- Roll dough again and cut into squares. Add cream cheese and raspberries to the center.
- Fold corners inward or twist edges to shape.
- Let pastries rest for 20–30 minutes while preheating oven.
- Brush with egg wash if desired.
- Bake at 400°F (200°C) for 18–22 minutes until golden.
- Cool slightly and serve warm. Enjoy your Sourdough Discard Raspberry Cream Cheese Danish fresh.
Notes
- Swap raspberries with strawberries or blueberries.
- Add lemon zest to the cream cheese for brightness.
- Serve with tea or coffee for a perfect pairing.
Conclusion
This Sourdough Discard Raspberry Cream Cheese Danish is a beautiful way to transform simple ingredients into a bakery-style treat. With flaky layers and a rich, fruity filling, it’s a recipe you’ll want to make again and again.