Sourdough Discard Raspberry Cream Cheese Danishes

The smell of butter hitting flour still takes me back to my tiny apartment kitchen where I first attempted laminated doughs and failed spectacularly. These danishes came from that kitchen disaster phase when I was knee deep in sourdough experiments and had more discard than I knew what to do with. My roommate walked in midway through assembly and immediately volunteered herself as chief taste tester which is really just code for eating all the slightly ugly ones.

I made these for a mothers day brunch last spring and watched my mom discreetly wrap two in a napkin for the road like she was smuggling contraband. That morning sun hit the raspberry filling just right and made these pastries glow on the serving platter. Someone actually asked if I had them catered which I took as the ultimate compliment considering I was still wearing my pajama pants underneath my apron.

Ingredients

• 1/2 cup unsalted butter chilled and cubed: Cold butter is the secret to flaky layers so pop it in the freezer for 15 minutes before you start working
• 1 cup all-purpose flour: Measure by spooning into your cup and leveling off for accuracy rather than scooping directly which compacts the flour
• 1/2 cup sourdough discard unfed: Use discard from the last feeding for the most developed flavor even if it sits in the fridge for a week
• 1 tablespoon granulated sugar: Just enough to help the pastry brown without making it cookie sweet
• 1/4 teaspoon salt: Enhances all the flavors and balances the sweet fillings
• 1 large egg beaten: The egg wash gives you that gorgeous golden bakery shine
• 6 oz cream cheese softened: Leave it on the counter for at least an hour so your filling turns out silky smooth without lumps
• 1/4 cup granulated sugar: Sweetens the cheese just enough to let the raspberry flavor really pop
• 1 teaspoon vanilla extract: Use real vanilla here since its one of the star flavors in the cream cheese layer
• 1 tablespoon lemon juice: Fresh is best and it brightens the whole filling while cutting through the richness
• 1 cup fresh or frozen raspberries: Frozen work great here since they break down more easily in the saucepan
• 2 tablespoons granulated sugar: Adjust slightly depending on how sweet your raspberries are
• 2 teaspoons cornstarch: This thickens the fruit so your filling doesnt run all over the baking sheet
• 1 tablespoon lemon juice: Balances the sweetness and makes the raspberry taste more vibrant
• 1/2 cup powdered sugar: Sift it first to avoid any lumps in your glaze
• 1-2 tablespoons milk or cream: Start with one tablespoon and add more until you reach drizzling consistency
• 1/4 teaspoon vanilla extract: A little goes a long way in the glaze

Instructions

Make the pastry dough:

Cut that cold butter into the flour with a pastry blender or your fingers until it looks like coarse crumbs with some pea sized pieces remaining. Work quickly so the butter stays cold which creates those flaky pockets we all love. Mix in the sourdough discard sugar and salt until it comes together in a soft shaggy dough. Shape into a disk wrap tightly and chill for at least an hour so the gluten relaxes and the butter firms up again.

Whip up the cream cheese filling:

Beat the cream cheese until completely smooth with no lumps remaining. Add the sugar vanilla and lemon juice and keep mixing until its light and creamy. Set aside at room temperature so it spreads easily later.

Prepare the raspberry filling:

Combine the raspberries sugar cornstarch and lemon juice in a small saucepan over medium heat. Stir constantly as it bubbles and thickens into a glossy jam like consistency about 3 to 5 minutes. Let it cool completely before using or it will melt your cream cheese layer.

Assemble your danishes:

Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup. Roll the chilled dough to about 1/4 inch thick and cut into 8 rectangles or rounds whatever shape feels right. Space them 2 inches apart on the baking sheet and use your thumb to make a shallow well in the center of each. Drop a tablespoon of cream cheese filling into each well then top with a spoonful of that cooled raspberry goodness.

Proof and bake:

Let the assembled pastries rest at room temperature for 20 to 30 minutes so they puff slightly in the oven. Brush the edges with beaten egg for that professional golden shine. Bake for 20 to 25 minutes until golden brown and set in the center. Cool completely on a wire rack before glazing.

Add the finishing glaze:

Whisk the powdered sugar milk and vanilla until smooth and drizzly. Add more liquid a teaspoon at a time if its too thick. Drizzle generously over the cooled danishes and let it set for about 10 minutes before serving.

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These became my go to for housewarming gifts after I brought a batch to my friend Sarahs new place and she texted me at 11pm asking if I had any more hidden away. Theres something deeply satisfying about turning what would be waste into something this special and beautiful.

Making Ahead

You can prep both fillings up to two days in advance and store them in airtight containers in the refrigerator. The dough keeps beautifully wrapped in the freezer for up to a month just thaw it overnight in the fridge before rolling out.

Fruit Variations

Blueberries work wonderfully here and need slightly less sugar since theyre naturally sweeter than raspberries. Try stone fruits like peaches or cherries in the summer or switch to apples with cinnamon when the weather turns crisp.

Serving Ideas

These shine brightest alongside a strong cup of coffee or as part of a larger brunch spread with savory options to balance the sweetness.

• Sprinkle sliced almonds over the cream cheese layer before adding the fruit for a lovely crunch
• A pinch of lemon zest in the glaze makes everything taste brighter and fresher
• Warm them for 10 seconds in the microwave if serving leftovers the next day

Save

Hope these bring as much joy to your kitchen as they have to mine over the years.

Recipe FAQs

→ Can I use active sourdough starter instead of discard?

Yes, active starter works perfectly. The texture may be slightly more active, but the results will be equally delicious. Adjust the flour slightly if the dough feels too sticky.

→ How long do these pastries stay fresh?

Best enjoyed within 24 hours while the pastry remains crisp. Store in an airtight container at room temperature. For longer storage, freeze unglazed pastries and reheat in the oven.

→ Can I freeze the dough or assembled pastries?

Absolutely. Wrap the dough disk tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before rolling. You can also freeze assembled, unbaked pastries—bake straight from frozen, adding 5-10 minutes.

→ What other fruits work well in this filling?

Blueberries, strawberries, blackberries, or sliced peaches all pair beautifully with the cream cheese base. Adjust sugar slightly based on fruit sweetness.

→ Do I need to let the dough rest before rolling?

Chilling is essential for flaky layers. The cold butter creates steam pockets during baking, resulting in that desirable flaky texture. Skip this step and the butter will melt too quickly.

→ Can I make these without a stand mixer?

Certainly. Use a pastry blender, two knives, or your fingers to cut butter into flour. Mix fillings by hand with a sturdy spoon or fork—the effort is minimal and results are identical.