There’s something cozy about the smell of butter and warm fruit in the morning. If you’ve ever tossed sourdough discard into the fridge and felt a tiny pang of guilt, this recipe is your redemption. These Raspberry Cream Cheese Danishes transform that discard into tender, slightly tangy pastry with a creamy center and a bright hit of raspberry — the kind of thing that makes you want to slow down, pour a proper cup of coffee, and savor the first bite.
For a savory discard project, try Sourdough Discard Hamburger Buns to sandwich your favorite fillings.
Why you’ll love these danishes
Not only do these danishes rescue sourdough discard, they add depth of flavor you wouldn’t expect from a simple pastry. The discard keeps the filling light and tangy, the layers bake up tender, and raspberry adds just the right amount of brightness. They’re forgiving too — you don’t need perfect laminating skills to get great results.
If you love turning discard into treats, try Sourdough Discard Cinnamon Rolls for another cozy breakfast option.
Ingredients
Makes about 8 medium danishes (or 12 smaller ones).
Pastry:
- 2 cups (250 g) all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp instant yeast (optional — for a slightly puffier dough)
- 3/4 cup (180 g) sourdough discard (unfed)
- 4 tbsp (60 ml) cold water (adjust as needed)
- 1 cup (226 g) cold unsalted butter (for laminating), divided — see notes
- 1 large egg (for egg wash)
Cream cheese filling:
- 8 oz (225 g) cream cheese, softened
- 1/3 cup (65 g) granulated sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest (optional — brightens flavor)
Raspberry topping:
- 3/4 cup raspberry jam (seedless preferred) or 1 cup fresh/frozen raspberries cooked down with 2 tbsp sugar
Finishing:
- Powdered sugar glaze (optional): 1/2 cup powdered sugar + 1–2 tbsp milk
How to Make
1. Make the dough
In a large bowl, whisk together flour, sugar, salt, and instant yeast (if using). Add the sourdough discard and water, mixing until a shaggy dough forms. Knead briefly (3–5 minutes) until smooth — you want a soft, slightly tacky dough. Shape into a disk, wrap, and chill 30 minutes.
2. Prepare the butter for laminating
While the dough chills, pound 3/4 cup (170 g) of the cold butter into a flat square between two sheets of parchment until pliable but still cold. Reserve the remaining 1/4 cup for a later fold if you like extra layers. Chill the butter if it softens too much.
3. Laminate (simple fold method)
Roll the chilled dough into a rectangle roughly twice the size of your butter square. Place the butter on one half, fold the other half over, seal edges, and roll into a rectangle again. Fold into thirds (like a letter), rotate 90°, roll again, and fold into thirds. Chill 20–30 minutes and repeat one more rolling and folding if you want more layers. This simple technique creates flakiness without expert folding.
4. Shape the danishes
Roll the dough to about 1/4-inch thickness and cut into 8 (or 12) squares. Mix the cream cheese, sugar, vanilla, and lemon zest until smooth. Brush a thin egg wash around the edge of each square, spoon a tablespoon of cream cheese mixture into the center, and top with a dollop of raspberry jam or cooked raspberries. Fold two opposite corners toward the center to form a rustic envelope, or cut a small border and press edges for a framed look.
5. Proof and bake
Let the shaped danishes proof at room temperature for 30–45 minutes until slightly puffy. Preheat oven to 400°F (200°C). Brush with egg wash and bake 15–18 minutes until golden and the filling is set. Rotate the pan halfway through for even color.
6. Finish
Cool slightly on a rack. If using glaze, whisk powdered sugar and milk until smooth and drizzle over warm danishes. A sprinkle of flaky salt or extra lemon zest takes them over the top.
Tips & Notes
- If you don’t want to laminate, use store-bought puff pastry and fold the discard into the cream cheese for flavor.
- When pounding butter, keep it cold but pliable — too soft and it’ll smear into the dough, too hard and it’ll break the layers.
- These are great made the day before; reheat briefly in a low oven to refresh the crisp edges.
- If you bake often, rotate recipes like Sourdough Pumpkin Muffins to use discard in seasonal ways.
FAQs
Can I use frozen raspberries?
Yes. Thaw and cook them down with a little sugar to reduce excess moisture before filling, or use thick jam for a cleaner result.
What is sourdough discard and why use it?
Sourdough discard is the unfed portion of your starter that you remove when refreshing. It’s slightly tangy and adds flavor — it won’t make these pastries sour; it gives a gentle depth like buttermilk would.
Can I freeze these danishes?
Absolutely. Freeze after baking on a tray, then transfer to a bag. Reheat from frozen at 325°F (160°C) for 10–15 minutes until warmed through and flaky.
Do I need to use instant yeast?
No — the yeast is optional. It gives a bit more lift and flakiness, but the laminated layers and butter will still produce a lovely pastry without it.
Conclusion
Turning sourdough discard into Raspberry Cream Cheese Danishes feels a little like culinary alchemy — what was once waste becomes something everyone lines up for. They’re forgiving, festive, and perfect for brunch, a treat for guests, or a weekend project you’ll be proud to pull from the oven. If you’re short on time, the puff pastry shortcut is a brilliant hack that still tastes special.
Happy baking — and don’t be surprised if the house smells so good someone shows up at the kitchen counter with a cup of coffee in hand. Looking for a less-sweet use for discard? Sourdough Zucchini Bread makes a moist, everyday loaf.
Sourdough Discard Raspberry Cream Cheese Danishes
Ingredients
Pastry
- 2 cups all-purpose flour 250 g
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp instant yeast optional
- ¾ cup sourdough discard 180 g (unfed)
- 4 tbsp cold water 60 ml (adjust as needed)
- 1 cup cold unsalted butter 226 g, divided
- 1 large egg for egg wash
Cream Cheese Filling
- 8 oz cream cheese 225 g, softened
- ⅓ cup granulated sugar 65 g
- 1 tsp vanilla extract
- 1 tsp lemon zest optional
Raspberry Topping & Finishing
- ¾ cup raspberry jam or 1 cup cooked raspberries
- Powdered sugar glaze optional: 1/2 cup powdered sugar + 1–2 tbsp milk
Instructions
- Mix flour, sugar, salt, and yeast (if using). Add sourdough discard and water until a shaggy dough forms. Knead briefly until smooth, shape into a disk, and chill 30 minutes.
- Pound 3/4 cup cold butter into a flat square between parchment until pliable but cold. Keep remaining butter cold for extra layers if desired.
- Roll dough to rectangle, place butter, fold, roll, and do letter folds. Chill 20–30 minutes and repeat once for more layers.
- Roll dough to 1/4-inch thickness, cut into squares. Mix cream cheese filling and spoon into centers. Top with raspberry jam and fold corners toward center or frame edges.
- Proof shaped danishes 30–45 minutes until slightly puffy. Preheat oven to 400°F (200°C), brush with egg wash, and bake 15–18 minutes until golden.
- Cool on a rack and drizzle with powdered sugar glaze if desired. Serve warm.
Notes
- Use puff pastry as a shortcut; fold discard into the cream cheese for flavor.
- Keep butter cold but pliable while laminating for the best layers.
- Freeze baked danishes on a tray then transfer to a bag; reheat from frozen.
