Sourdough Raspberry Cream Cheese Danishes (Printable)
Buttery sourdough pastries filled with creamy vanilla cheese and juicy raspberry compote.
# What You 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
# How-To:
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 in a medium bowl 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 constantly, until thickened for 3-5 minutes. Let cool completely.
04 - Preheat oven to 375°F and line a baking sheet with parchment paper. On a lightly floured surface, roll chilled dough to 1/4-inch thickness. Cut into 8 rectangles or circles and place 2 inches apart on baking sheet. Create an indentation in the 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 a wire rack.
06 - Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled danishes before serving.
# Expert Tips:
01 -
- The sourdough discard adds a subtle tang that cuts through the rich cream cheese
- You can make the dough ahead and keep it in the fridge for weekend baking
- They look impressive but come together with simple folds and spoons
02 -
- Warm dough becomes tough, so if it starts feeling sticky while rolling, pop it back in the fridge for ten minutes
- The raspberry filling must be completely cool or it will melt the cream cheese and make a mess during assembly
03 -
- If your raspberries are very tart, taste the cooked filling and add up to another tablespoon of sugar
- A light dusting of flour on your rolling pin prevents sticking without adding too much extra flour to the dough