Sourdough Discard Raspberry Cream Cheese (Printable)

Flaky sourdough discard pastries filled with sweet cream cheese and fresh raspberries, topped with vanilla glaze.

# What You'll Need:

→ Dough

01 - 1/2 cup unsalted butter, chilled and cubed
02 - 1 cup all-purpose flour
03 - 1/2 cup sourdough discard (unfed)
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 lemon juice

→ Raspberry Filling

11 - 1 cup fresh or frozen raspberries
12 - 2 tablespoons granulated sugar
13 - 2 teaspoons cornstarch
14 - 1 tablespoon lemon juice

→ Glaze

15 - 1/2 cup powdered sugar
16 - 1-2 tablespoons milk or cream
17 - 1/4 teaspoon vanilla extract

# Directions:

01 - Cut cold butter into flour in a large bowl until mixture resembles coarse crumbs. Mix in sourdough discard, sugar, and salt until soft dough forms. Shape into a disk, wrap in plastic, and chill for at least 1 hour.
02 - Beat cream cheese until smooth. Add sugar, vanilla, and lemon juice; mix until creamy and fully combined. Set aside.
03 - Combine raspberries, sugar, cornstarch, and lemon juice in a small saucepan. Cook over medium heat, stirring, until thickened for 3-5 minutes. Let cool.
04 - Preheat oven to 375°F. Line a baking sheet with parchment paper. Roll chilled dough to 1/4-inch thickness on lightly floured surface. Cut into 8 rectangles or circles, placing 2 inches apart on baking sheet. Create indentation in center of each piece. Spoon 1 tablespoon cream cheese filling into each center, then top with raspberry filling.
05 - Let assembled pastries rest at room temperature for 20-30 minutes to puff slightly. Brush edges lightly with beaten egg. Bake for 20-25 minutes until golden brown and set. Cool on rack.
06 - Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled danishes before serving.

# Expert Hints:

01 -
  • Transforms something you might otherwise toss into pastry shop quality treats
  • The tang from sourdough balances the sweet fillings perfectly
  • Impressive enough for brunch but simple enough for a lazy weekend morning
02 -
  • Keep everything cold while working with the dough, especially your hands
  • The dough might seem sticky but resist adding too much extra flour
  • Let the raspberry filling cool completely or it will make your pastry soggy
03 -
  • Use a ruler when rolling to ensure even thickness
  • Place the baking sheet in the fridge for 10 minutes before baking if the dough has softened
  • Sprinkle coarse sugar on the edges before baking for extra sparkle and crunch

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