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sourdough discard raspberry cream cheese danishes 2026 05 05 174813 683x1024 1

Sourdough Discard Raspberry Cream Cheese Danishes

Delightful pastries made with sourdough discard, cream cheese, and fresh raspberries, perfect for breakfast or a sweet snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 pieces
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Danish Pastry Ingredients
  • 1 cup sourdough discard
  • 1 sheet puff pastry (thawed) Ensure fully thawed before use
  • 4 oz cream cheese (softened)
  • 1/4 cup sugar Adjust according to sweetness preference
  • 1 tsp vanilla extract
  • 1 cup fresh raspberries Feel free to experiment with different fruits
  • 1 each egg (beaten, for egg wash)
  • Powdered sugar (for dusting, optional) Use only if desired

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Roll out the puff pastry on a lightly floured surface and cut it into squares.
  3. In a bowl, mix the softened cream cheese, sourdough discard, sugar, and vanilla extract until smooth.
  4. Place a dollop of the cream cheese mixture in the center of each pastry square.
  5. Top with a few fresh raspberries.
  6. Fold the corners of the pastry squares over the filling to create a danish shape.
  7. Brush the tops with beaten egg.
  8. Place the danishes on a baking sheet lined with parchment paper.
Baking
  1. Bake for 15-20 minutes or until golden brown.
  2. Allow to cool slightly, then dust with powdered sugar if desired before serving.

Notes

Serve these danishes warm or at room temperature. They can be enjoyed plain or with a dusting of powdered sugar on top. Pair them with a cup of coffee or tea for a delightful treat. Store in an airtight container in the refrigerator for up to three days.