If you’re wondering how to use up extra starter, these Sourdough Discard Raspberry Cream Cheese Danishes are the perfect solution. Soft, lightly tangy dough paired with creamy filling and sweet raspberry topping makes every bite irresistible.
Why You’ll Love This Recipe
These danishes are beautifully balanced between sweet and tangy, thanks to the sourdough discard. They come together quickly without yeast fermentation, making them perfect for busy mornings or weekend baking. The creamy center and fruity topping make them feel bakery-quality while still being simple and family-friendly.
Ingredients
For the Dough:
- ½ cup sourdough discard (unfed)
- 1 ½ cups all-purpose flour
- ¼ cup unsalted butter, melted
- 2 tablespoons sugar
- ¼ cup milk
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
For the Cream Cheese Filling: - 4 oz cream cheese, softened
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
For the Raspberry Topping: - ½ cup fresh or frozen raspberries
- 1 tablespoon sugar
- 1 teaspoon cornstarch
For the Egg Wash: - 1 egg
- 1 tablespoon milk
Optional Glaze:
- ½ cup powdered sugar
- 1–2 teaspoons milk
Instructions
- Prepare the Dough
In a bowl, mix sourdough discard, flour, melted butter, milk, sugar, baking powder, baking soda, and salt until a soft dough forms. Add extra flour if needed. Let it rest while preparing fillings. - Make the Filling
Blend cream cheese, sugar, and vanilla until smooth and creamy. - Cook the Raspberry Topping
In a saucepan, cook raspberries, sugar, and cornstarch over medium heat until thick and jam-like. Cool slightly. - Assemble the Danishes
Preheat oven to 375°F (190°C). Divide dough into 8 pieces, shape into circles, and press centers. Add cream cheese filling and raspberry topping. Brush edges with egg wash. - Bake
Bake for 18–22 minutes until golden. These Sourdough Discard Raspberry Cream Cheese Danishes should be lightly crisp on the outside and soft inside. - Glaze (Optional)
Mix powdered sugar with milk and drizzle over cooled danishes.
Tips & Tricks
- Use cold raspberries for a thicker topping
- Don’t overfill to prevent spilling during baking
- Swap raspberries with strawberries or blueberries
- Chill dough briefly if it becomes too soft
- Use parchment paper for easy cleanup
Details
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 danishes
- Category: Breakfast / Dessert
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary: Vegetarian
Notes
- You can make the dough ahead and refrigerate for up to 24 hours
- Add lemon zest to the filling for extra brightness
- Serve warm or at room temperature
Nutrition (Approximate per serving)
- Calories: 220
- Protein: 4g
- Carbs: 28g
- Fat: 10g
FAQ
Can I use active sourdough starter instead of discard?
Yes, but the flavor will be milder and less tangy.
Can I freeze these danishes?
Yes, freeze without glaze and reheat before serving.
Why is my dough sticky?
Add flour gradually until it becomes manageable.
Can I use store-bought jam?
Yes, but homemade raspberry topping gives better texture.
How do I make them crispier?
Bake a few extra minutes and ensure proper egg wash coverage.
Storage
- Fridge: Store in an airtight container for up to 3 days
- Freezer: Freeze for up to 2 months
- Reheating: Warm in oven at 300°F for 8–10 minutes
Similar Recipes
Sourdough Discard Raspberry Cream Cheese Danishes
Ingredients
For the Dough:
- ½ cup sourdough discard unfed
- 1 ½ cups all-purpose flour
- ¼ cup unsalted butter melted
- 2 tablespoons sugar
- ¼ cup milk
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
For the Cream Cheese Filling:
- 4 oz cream cheese softened
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
For the Raspberry Topping:
- ½ cup fresh or frozen raspberries
- 1 tablespoon sugar
- 1 teaspoon cornstarch
For the Egg Wash:
- 1 egg
- 1 tablespoon milk
Optional Glaze:
- ½ cup powdered sugar
- 1 –2 teaspoons milk
Instructions
Prepare the Dough
- In a bowl, mix sourdough discard, flour, melted butter, milk, sugar, baking powder, baking soda, and salt until a soft dough forms. Add extra flour if needed. Let it rest while preparing fillings.
Make the Filling
- Blend cream cheese, sugar, and vanilla until smooth and creamy.
Cook the Raspberry Topping
- In a saucepan, cook raspberries, sugar, and cornstarch over medium heat until thick and jam-like. Cool slightly.
Assemble the Danishes
- Preheat oven to 375°F (190°C). Divide dough into 8 pieces, shape into circles, and press centers. Add cream cheese filling and raspberry topping. Brush edges with egg wash.
Bake
- Bake for 18–22 minutes until golden. These Sourdough Discard Raspberry Cream Cheese Danishes should be lightly crisp on the outside and soft inside.
Glaze (Optional)
- Mix powdered sugar with milk and drizzle over cooled danishes.
Notes
- You can make the dough ahead and refrigerate for up to 24 hours
- Add lemon zest to the filling for extra brightness
- Serve warm or at room temperature
Conclusion
These Sourdough Discard Raspberry Cream Cheese Danishes are a delicious and practical way to use your starter discard. With their soft texture, creamy filling, and fruity topping, they’re guaranteed to impress while staying simple enough for everyday baking.