Sourdough Discard Raspberry Cream Cheese Danish
Flaky sourdough discard Danish filled with cream cheese and raspberries.Easy homemade pastry with buttery layers.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.
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.