Sourdough Raspberry Cream Cheese Danishes (Printer-friendly)
Flaky pastries made with sourdough discard, creamy cheese filling, and fresh raspberries
# What You'll Need:
→ Dough Components
01 - 1/2 cup unsalted butter, chilled and cubed
02 - 1 cup all-purpose flour
03 - 1/2 cup unfed sourdough discard
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 fresh lemon juice
→ Raspberry Filling
11 - 1 cup fresh or frozen raspberries
12 - 2 tablespoons granulated sugar
13 - 2 teaspoons cornstarch
14 - 1 tablespoon fresh lemon juice
→ Vanilla Glaze
15 - 1/2 cup powdered sugar
16 - 1-2 tablespoons milk or heavy cream
17 - 1/4 teaspoon vanilla extract
# How To Make It:
01 - Cut cold butter into flour using a pastry blender or fingertips until mixture resembles coarse crumbs. Incorporate sourdough discard, sugar, and salt, mixing until dough just comes together. Form into a disk, wrap tightly in plastic wrap, and refrigerate for minimum 1 hour.
02 - Beat softened cream cheese in medium bowl until completely smooth and lump-free. Whisk in granulated sugar, vanilla extract, and lemon juice until fully incorporated and creamy. Cover and refrigerate until ready to use.
03 - Combine raspberries, granulated sugar, cornstarch, and lemon juice in small saucepan. Cook over medium heat, stirring constantly, until mixture thickens and bubbles, 3 to 5 minutes. Remove from heat and cool completely before using.
04 - Preheat oven to 375°F and line baking sheet with parchment paper. On lightly floured surface, roll chilled dough to 1/4-inch thickness. Cut into 8 equal rectangles or circles. Arrange 2 inches apart on prepared baking sheet. Press center of each piece with thumb or spoon to create indentation. Fill each with approximately 1 tablespoon cream cheese mixture, followed by raspberry filling.
05 - Let assembled pastries rest at room temperature for 20 to 30 minutes until slightly puffed. Brush edges with beaten egg for golden finish. Bake until deep golden brown and filling is set, 20 to 25 minutes. Cool on baking sheet for 5 minutes before transferring to wire rack.
06 - Whisk powdered sugar, milk, and vanilla extract in small bowl until smooth and drizzling consistency. Adjust liquid as needed. Drizzle glaze generously over cooled danishes and serve immediately or store in airtight container.
# Expert Hints:
01 -
- The sourdough discard adds subtle tang and makes the dough incredibly tender
- They come together faster than youd expect for something this impressive
02 -
- Warm dough is the enemy here, if the butter starts melting while youre working with it, pop everything back in the fridge for 15 minutes
- Overfilling the pastries seems tempting but the filling will bubble over and make a mess of your baking sheet
03 -
- Work quickly when rolling out the dough to keep it cold
- Line your baking sheet with parchment for effortless cleanup