Sourdough Discard Raspberry Cream Cheese Danishes

The idea of turning my sourdough discard into something pastry-like first struck me during a rainy Sunday when I had accumulated three jars of starter in the fridge and zero desire for another loaf of bread.

I brought these to a friends birthday brunch last spring and watched three different people ask for the recipe before coffee was even served.

Ingredients

• Unsalted butter: Keep it ice cold and cut into small cubes before you start working it into the flour
• All purpose flour: The structure builder that holds everything together without being too heavy
• Sourdough discard: Use unfed starter straight from the fridge for that subtle tangy depth
• Granulated sugar: Just enough to balance the sour notes without making these cloyingly sweet
• Salt: The unsung hero that makes all the flavors pop
• Egg: Beaten and brushed on for that gorgeous golden bakery shine
• Cream cheese: Make sure it is properly softened or you will end up with lumpy filling
• Vanilla extract: Use the good stuff since it is one of the main flavors here
• Lemon juice: Brightens both the cream cheese and raspberry layers
• Raspberries: Fresh work beautifully but frozen are perfect since they will break down anyway
• Cornstarch: Essential for thickening the raspberry juices so they do not run everywhere
• Powdered sugar: For that final professional looking drizzle that makes everything feel fancy

Instructions

Build the dough foundation:

Cut the cold butter into the flour until it looks like coarse crumbs with some pea sized pieces remaining then work in the sourdough discard sugar and salt just until it comes together.

Let it rest:

Shape the dough into a disk wrap it tightly and let it chill in the refrigerator for at least an hour so the gluten relaxes.

Whip up the creamy filling:

Beat the softened cream cheese until it is completely smooth then add the sugar vanilla and lemon juice until combined.

Make the ruby red jam:

Simmer the raspberries with sugar cornstarch and lemon juice over medium heat until they break down and thicken into a glossy sauce.

Roll and shape:

Roll out the chilled dough on a floured surface until it is a quarter inch thick then cut it into eight equal rectangles or circles.

Create the pastry wells:

Use your fingers to press a shallow indentation into the center of each piece leaving a border around the edge.

Fill and layer:

Spoon a tablespoon of cream cheese into each well then top it with a spoonful of the cooled raspberry mixture.

Let them puff:

Let the assembled pastries rest at room temperature for half an hour so they relax and puff slightly in the oven.

Get the golden glow:

Brush just the edges with beaten egg then bake at 375 degrees for 20 to 25 minutes until deeply golden.

Finish with sweet:

Whisk powdered sugar with just enough milk and vanilla to make it drizzleable then spoon it over the cooled pastries.

Pin It

My sister who claims she does not even like raspberries ate two of these warm from the oven and asked if I could make them for her wedding shower.

Make Them Your Own

Swap the raspberries for any fruit you have on hand. Blueberries cook down into a gorgeous deep purple jam while sliced strawberries give you bigger fruit pieces to bite into.

Getting The Timing Right

You can make both fillings the day before and store them in the refrigerator. The dough also keeps well for two days if you want to space out the work.

Serving And Storage

These are absolute perfection when they are still slightly warm with the cheese layer soft and gooey. They will keep in an airtight container for a couple days though the pastry will lose some of its crispness.

• Reheat them in a 350 degree oven for about 5 minutes to bring back the flaky texture
• Freeze unbaked pastries on a baking sheet then transfer to a bag for up to a month
• Add the glaze after reheating frozen ones so it stays fresh and pretty

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There is something deeply satisfying about turning what would have been waste into something this beautiful and delicious.

Recipe Q&A

→ Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 2 days before using. Wrap it tightly in plastic to prevent drying. You can also freeze the dough disk for up to 3 months—thaw overnight in the refrigerator before rolling.

→ What can I substitute for raspberries?

Any seasonal berry works beautifully—try blueberries, strawberries, blackberries, or sliced stone fruits like peaches or apricots. You can also use a spoonful of your favorite jam or preserves for a quicker alternative.

→ Why is my dough too sticky to roll?

Sourdough discard hydration varies by starter. If the dough feels too sticky, lightly flour your work surface and rolling pin. You can also chill it for an additional 30 minutes to firm the butter. Avoid adding too much flour, which can make the final pastry tough.

→ Can I skip the proofing step?

While you can bake immediately after assembly, allowing the pastries to rest for 20–30 minutes helps them puff slightly and creates a lighter texture. This brief rest lets the butter chill again, leading to better flaky layers during baking.

→ How should I store leftovers?

Keep cooled pastries in an airtight container at room temperature for up to 2 days. For longer storage, wrap individually and freeze for up to 1 month. Reheat in a 350°F oven for 5–7 minutes to refresh the texture—avoid microwaving, which makes them soggy.

→ Do I need active sourdough starter?

No—unfed sourdough discard straight from the refrigerator works perfectly here. The fermentation has already happened, contributing flavor and tenderness without requiring the starter to be active or freshly fed.