Looking for a creative way to use up your sourdough discard? These Sourdough Discard Raspberry Danishes are flaky, fruity, and filled with creamy goodness—perfect for a brunch treat or a special occasion. With a hint of tang from the sourdough and a delicious cream cheese filling topped with raspberry preserves, these danishes will steal the show at your next gathering!
🛒 Ingredients for Sourdough Discard Raspberry Danishes
For the Dough:
-
1 cup sourdough discard (unfed)
-
1/2 cup whole milk, warm
-
1/4 cup sugar
-
1 large egg
-
1/2 teaspoon salt
-
2 teaspoons instant yeast
-
2 1/2 cups all-purpose flour
-
1/2 cup unsalted butter, cold and cubed
For the Cream Cheese Filling:
-
6 oz cream cheese, softened
-
2 tablespoons sugar
-
1/2 teaspoon vanilla extract
For the Topping:
-
1/2 cup raspberry preserves or fresh raspberries
-
1 egg (for egg wash)
-
Powdered sugar (for dusting, optional)
👩🍳 How to Make Sourdough Discard Raspberry Danishes
1. Make the Dough
In a large bowl, combine sourdough discard, warm milk, sugar, egg, salt, and instant yeast. Gradually add all-purpose flour, stirring until a soft dough forms. Once combined, knead in cold, cubed butter until incorporated. The dough will be slightly sticky. Cover the bowl with a damp cloth and let it rise for 1 to 1.5 hours until doubled in size.
2. Prepare the Cream Cheese Filling
While the dough is rising, mix softened cream cheese, sugar, and vanilla extract in a bowl until smooth and creamy. Set aside.
3. Shape the Danishes
Preheat your oven to 375°F (190°C). Once the dough has risen, divide it into 8 equal pieces. Roll each piece into a disc shape and press an indentation in the center. Fill each indentation with a spoonful of the cream cheese filling, and top with a dollop of raspberry preserves or a few fresh raspberries.
4. Bake the Danishes
Place the shaped danishes on a lined baking sheet. Brush the edges of the dough with an egg wash (a beaten egg), then bake for 18 to 20 minutes, or until the danishes are golden brown.
5. Serve and Enjoy
Once baked, let the danishes cool slightly. Dust with powdered sugar for an extra touch of sweetness (optional), and serve warm or at room temperature.
🍽️ Nutritional Information (Approximate per Danish)
-
Calories: 300-350 kcal
-
Servings: 8 danishes
-
Prep Time: 20 minutes
-
Rise Time: 1–1.5 hours
-
Cook Time: 18-20 minutes
-
Total Time: 2 hours
🌟 Why These Sourdough Discard Raspberry Danishes Are a Must-Try
These sourdough discard danishes are a great way to repurpose leftover sourdough starter, transforming it into a delicious, flaky pastry. The dough, enriched with butter, comes out tender and buttery, while the cream cheese filling adds a rich, tangy contrast to the sweetness of the raspberry preserves. Whether you’re enjoying them as a part of your brunch spread, serving them at a special event, or just craving something sweet, these danishes will become a favorite in your recipe rotation.
🍴 Tips for Making Perfect Sourdough Discard Danishes
-
Don’t skip the egg wash: Brushing the danish edges with egg wash helps give them that golden, shiny finish.
-
Experiment with fillings: Swap out the raspberry preserves for other fruits like strawberry, blueberry, or peach, depending on what you have on hand.
-
Use cold butter: Cold butter helps create that classic flaky texture. Be sure to cube it before mixing it into the dough.
-
Adjust the sweetness: If you prefer a less sweet filling, reduce the sugar in the cream cheese mixture to taste.
🎉 Perfect for Brunch, Potlucks, and Special Occasions
These Sourdough Discard Raspberry Danishes not only taste amazing but also offer a fantastic way to use up sourdough discard. They’re perfect for any occasion—whether it’s a leisurely weekend brunch, a holiday breakfast, or a potluck dessert. Plus, they’re easy to make ahead and will make your kitchen smell incredible as they bake!