Description
Delicious danishes made with sourdough discard, cream cheese, and fresh raspberries for a perfect flaky pastry.
Ingredients
Scale
- 1/2 cup sourdough discard
- 2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/2 tsp salt
- 4 oz cream cheese
- 2 tbsp powdered sugar
- 1 cup fresh raspberries
- Optional: egg wash (1 egg + 1 tbsp water)
Instructions
- In a large bowl, combine the sourdough discard, flour, and salt. Cut in the cold, cubed butter until the mixture is crumbly.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for about 30 minutes.
- Roll out the dough on a floured surface, then fold it into thirds like a letter. Roll out again and repeat the folding process several times.
- In a separate bowl, beat the cream cheese with powdered sugar until smooth and creamy.
- Roll the dough into a large rectangle and cut into squares, approximately 4×4 inches.
- Place a dollop of the cream cheese mixture in the center of each square and top with a few fresh raspberries.
- Fold the corners of the squares toward the center or twist the edges for a creative touch.
- Place the Danishes on a lined baking sheet and proof for 20-30 minutes while preheating your oven to 400°F.
- Whisk together the egg and water for the egg wash and brush over the tops of the pastries.
- Bake for 18-22 minutes until puffed and golden brown. Allow to cool slightly before serving.
Notes
For a rich flavor, consider adding lemon zest or a splash of vanilla extract to the cream cheese filling.
- Prep Time: 15
- Cook Time: 22
- Category: Dessert
- Method: Baking
- Cuisine: Bakery
Nutrition
- Serving Size: 1 Danish
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg