Why Make This Recipe
Sourdough Discard Raspberry Cream Cheese Danishes are a delightful way to use up leftover sourdough discard. Not only do they taste amazing, but they also add a touch of freshness to your morning routine. The creamy filling pairs beautifully with sweet raspberries, making these danishes a perfect treat for breakfast or dessert. Plus, they are easy to make and use simple ingredients you likely already have at home.
How to Make Sourdough Discard Raspberry Cream Cheese Danishes
Ingredients:
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1/2 cup cold butter, cubed
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1 egg, beaten (for egg wash)
Directions:
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix the sourdough discard, flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Roll out the dough on a floured surface and fold it several times to create layers. Roll out again into a rectangle.
- Cut the dough into squares.
- In a separate bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
- Place a spoonful of the cream cheese mixture in the center of each dough square and top with a few raspberries.
- Fold the corners of the dough over the filling and pinch to seal.
- Brush with beaten egg.
- Bake for 15-20 minutes or until golden brown.
- Let cool slightly before serving.
How to Serve Sourdough Discard Raspberry Cream Cheese Danishes
These danishes are best served warm or at room temperature. You can enjoy them as a breakfast treat, a snack, or dessert. They pair well with a cup of coffee or tea. For an extra touch, you can dust them with a little powdered sugar just before serving.
How to Store Sourdough Discard Raspberry Cream Cheese Danishes
If you have leftovers, store them in an airtight container at room temperature for up to two days. For longer storage, you can refrigerate them for up to a week. To reheat, simply pop them in the oven for a few minutes until warmed through.
Tips to Make Sourdough Discard Raspberry Cream Cheese Danishes
- Make sure your butter is very cold for the best texture in your pastries.
- Don’t skip the egg wash; it helps give the danishes a beautiful golden color.
- Feel free to experiment with different fruits if raspberries aren’t available.
Variation
You can easily switch up the filling by using different fruits like blueberries, strawberries, or a mix of berries. Adding a dash of lemon zest to the cream cheese mixture can also elevate the flavors.
FAQs
Can I use store-bought pastry dough instead?
Yes, you can substitute with store-bought puff pastry if you prefer. Just follow the instructions on the package for baking.
What can I use instead of cream cheese?
If you’re looking for a dairy-free option, you can use vegan cream cheese or a blend of silken tofu and a bit of sugar.
Can I freeze these danishes?
Yes, you can freeze the unbaked danishes. Just prepare them up to the egg wash step, freeze them on a baking sheet, and then transfer to an airtight container. Bake from frozen, adding a few extra minutes to the baking time.
Sourdough Discard Raspberry Cream Cheese Danishes
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix the sourdough discard, flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Roll out the dough on a floured surface and fold it several times to create layers. Roll out again into a rectangle.
- Cut the dough into squares.
- In a separate bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
- Place a spoonful of the cream cheese mixture in the center of each dough square and top with a few raspberries.
- Fold the corners of the dough over the filling and pinch to seal.
- Brush with beaten egg.
- Bake for 15-20 minutes or until golden brown.
- Let cool slightly before serving.