Introduction
Is there anything more satisfying than a warm, flaky pastry fresh from the oven? Imagine the rich tang of sourdough mingling with luscious cream cheese and tart raspberry preserves, all tucked into golden, buttery layers. Welcome to your new favorite weekend bake: Raspberry Cream Cheese Sourdough Danishes. This recipe marries the complexity of sourdough with the elegance of a classic Danish, and it’s surprisingly achievable for home bakers.
Whether you’re trying to reduce food waste by using your sourdough discard, or you’re simply looking for a show-stopping pastry to impress at brunch, this recipe has it all. Each bite is a symphony of flavors and textures — crisp, creamy, sweet, and slightly sour — making it an unforgettable addition to your baking repertoire.
Why You’ll Love This Recipe
There’s more to love about these danishes than just their melt-in-your-mouth texture.
- Reduces Waste: Uses sourdough discard, making your starter even more sustainable.
- No Yeast Proofing: The sourdough discard adds flavor without requiring hours of fermentation.
- Flaky, Quick Puff Pastry: Layered like puff pastry but simpler and faster, using the roll-and-fold method.
- Balanced Sweetness: Cream cheese and raspberry provide richness and tartness without overwhelming sweetness.
- Customizable: Easy to adapt with different jams, fruits, or even savory fillings.
- Perfect for Any Occasion: Ideal for brunches, breakfast treats, tea parties, or gifting.
With a few pantry staples and basic techniques, you’ll have bakery-style pastries that rival your local patisserie.
Ingredients
For the Sourdough Danish Dough:
- ½ cup sourdough discard (unfed)
- 1¾ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- ⅓ cup cold milk
- 1 large egg, beaten (for brushing)
For the Cream Cheese Filling:
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- ¼ teaspoon vanilla extract
Raspberry Filling:
- ¼ cup raspberry jam or preserves
- Optional: ½ cup fresh raspberries (for texture and tartness)
Icing (Optional):
- ½ cup powdered sugar
- 1–2 teaspoons milk
- ¼ teaspoon vanilla extract
Necessary Tools
To make these danishes with ease and precision, you’ll need the following kitchen tools:
- Mixing bowls (at least two)
- Pastry cutter or food processor
- Rolling pin
- Sharp knife or pastry wheel
- Pastry brush
- Baking sheet
- Parchment paper
- Spoon or small spatula
- Wire cooling rack
- Measuring cups and spoons
Optional but helpful:
- Bench scraper (for folding the dough)
- Stand mixer (for filling)
- Zester (for adding lemon zest if desired)
Ingredient Swaps and Additions
Ingredient Substitutions:
- Butter: Use plant-based butter for a dairy-free version.
- Flour: Substitute with pastry flour for a more tender dough.
- Cream Cheese: Swap with mascarpone for a richer filling.
Additions and Variations:
- Add lemon zest to the cream cheese for a citrus twist.
- Use apricot, blueberry, or fig jam instead of raspberry.
- Sprinkle with sliced almonds or coarse sugar before baking for extra crunch.
- For a savory version, use cream cheese, caramelized onions, and herbs.
Step-by-Step Instructions
1. Make the Dough:
Combine the flour, sugar, and salt in a large bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles pea-sized crumbs. Stir in sourdough discard and cold milk. Mix just until combined — do not overwork the dough. Shape into a rectangle, wrap tightly, and refrigerate for at least 1 hour.
2. Roll and Fold:
On a lightly floured surface, roll the dough into a rectangle about ¼-inch thick. Fold it into thirds like a letter. Rotate 90 degrees, roll out again, and fold. Repeat this process three times to develop flaky layers. Wrap and chill for 30 minutes.
3. Prepare the Fillings:
In a small bowl, blend cream cheese, powdered sugar, and vanilla extract until smooth. If using fresh raspberries, gently fold them into the jam or leave them whole for bursts of fruit.
4. Shape the Danishes:
Roll out the chilled dough to ¼-inch thickness. Cut into 8 even squares. Lightly score a smaller square inside each to help control puffing. Transfer to a parchment-lined baking sheet.
5. Fill and Brush:
Spoon about 1 tablespoon of the cream cheese filling into the center of each square, followed by 1 teaspoon of raspberry jam. Place a couple of fresh raspberries on top if using. Brush the pastry edges with beaten egg.
6. Bake:
Preheat oven to 400°F (200°C). Bake the danishes for 18–22 minutes, or until golden brown and puffed. Allow to cool on a wire rack.
7. Add Icing (Optional):
Mix powdered sugar, milk, and vanilla to form a smooth glaze. Drizzle over cooled danishes just before serving.
Pro Tips for Success
- Keep Ingredients Cold: Cold butter is essential for flaky pastry. Chill between folds.
- Don’t Overmix: Handle dough gently to prevent toughness.
- Score Strategically: Lightly scoring an inner border keeps the center from over-puffing.
- Bake Immediately After Filling: Waiting too long can cause soggy bottoms.
- Cool Before Icing: Let the danishes cool to prevent icing from melting off.
Serving Suggestions
These danishes are stunning on their own but shine even brighter when paired with:
- Hot Coffee or Espresso
- Mimosa or Sparkling Wine for brunch
- Yogurt Parfaits and fresh fruit
- Whipped Cream or Crème Fraîche on the side
- A dusting of powdered sugar for visual flair
Serve them warm for the best taste and texture.
Storing and Reheating
Storage:
- Store leftovers in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate for up to 5 days.
Freezing:
- Freeze baked danishes (un-iced) wrapped tightly for up to 1 month.
- Thaw overnight in the fridge, then reheat.
Reheating:
- Warm in a 350°F oven for 5–7 minutes.
- Avoid microwaving to retain crispness.
Nutritional Information (Per Danish, approx.)
- Calories: 260
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 26g
- Sugar: 11g
- Protein: 4g
- Fiber: 1g
- Sodium: 160mg
FAQs
1. Can I make these danishes ahead of time?
Yes! Prepare the dough and fillings the day before. Assemble and bake fresh in the morning for best results.
2. Can I use a different fruit preserve?
Absolutely. Strawberry, apricot, blackberry, or even fig jam works beautifully.
3. What if I don’t have sourdough discard?
You can use a mix of ¼ cup flour and ¼ cup plain yogurt or buttermilk as a substitute.
4. Can I freeze the dough?
Yes, freeze the prepared dough (after folding) wrapped in plastic for up to 2 months. Thaw overnight before using.
5. Are these very sweet?
Not overly. The tartness of the raspberry and tangy cream cheese balance the sweetness.
Conclusion
There’s something magical about biting into a pastry you made from scratch. These Raspberry Cream Cheese Sourdough Danishes combine the soul of traditional baking with the creativity of modern twists. Whether you’re a sourdough veteran or a curious beginner, this recipe is forgiving, fun, and deeply satisfying. Bookmark it, bake it, and share it — it’s a keeper.
Hungry for more? Try one of these next!
Raspberry Cream Cheese Sourdough Danishes
Ingredients
Method
- Combine the flour, sugar, and salt in a large bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles pea-sized crumbs. Stir in sourdough discard and cold milk. Mix just until combined — do not overwork the dough. Shape into a rectangle, wrap tightly, and refrigerate for at least 1 hour.
- On a lightly floured surface, roll the dough into a rectangle about ¼-inch thick. Fold it into thirds like a letter. Rotate 90 degrees, roll out again, and fold. Repeat this process three times to develop flaky layers. Wrap and chill for 30 minutes.
- In a small bowl, blend cream cheese, powdered sugar, and vanilla extract until smooth. If using fresh raspberries, gently fold them into the jam or leave them whole for bursts of fruit.
- Roll out the chilled dough to ¼-inch thickness. Cut into 8 even squares. Lightly score a smaller square inside each to help control puffing. Transfer to a parchment-lined baking sheet.
- Spoon about 1 tablespoon of the cream cheese filling into the center of each square, followed by 1 teaspoon of raspberry jam. Place a couple of fresh raspberries on top if using. Brush the pastry edges with beaten egg.
- Preheat oven to 400°F (200°C). Bake the danishes for 18–22 minutes, or until golden brown and puffed. Allow to cool on a wire rack.
- Mix powdered sugar, milk, and vanilla to form a smooth glaze. Drizzle over cooled danishes just before serving.
