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Sourdough Discard Raspberry Cream Cheese Danishes

Soft sourdough discard danishes filled with cream cheese and raspberry topping.
Quick, easy, and bakery-style at home.
Ready in under 40 minutes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Course Breakfast / Dessert
Cuisine American

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