Description
Delightful danishes featuring a creamy raspberry filling and a flaky sourdough pastry, perfect for a cozy morning or an afternoon treat.
Ingredients
- 1 cup sourdough discard
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 1/2 tsp salt
- 1/2 cup butter, softened
- 1 cup cream cheese, softened
- 1/2 cup raspberries (fresh or frozen)
- 1 egg (for egg wash)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix the sourdough discard, all-purpose flour, sugar, and salt until a dough forms.
- Roll the dough out on a floured surface to create a rectangle about 1/4 inch thick.
- Cut the dough into squares.
- In another bowl, combine the cream cheese and raspberries, and mix until well blended.
- Place a spoonful of the cream cheese mixture in the center of each square.
- Fold the corners of the square towards the center and pinch to seal.
- Place the danishes on a lined baking sheet.
- Beat the egg and brush it over the danishes.
- Bake for 20-25 minutes or until golden brown.
- Allow to cool slightly and dust with powdered sugar if desired. Serve warm.
Notes
Using fresh raspberries enhances flavor, but thawed frozen raspberries work well; ensure to drain excess moisture to avoid soggy danishes.