Description
Warm, flaky pastry filled with tangy cream cheese and bright raspberry bursts, perfect for brunch or dessert.
Ingredients
Scale
- 1 cup sourdough discard
- 1 sheet puff pastry
- 4 oz cream cheese, softened
- 1/2 cup raspberries (fresh or frozen)
- 1/4 cup sugar
- 1 egg (for egg wash)
- 1 tsp vanilla extract
- Powdered sugar (for dusting, optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly flour your work surface and keep the puff pastry cold until you start working.
- Roll out the puff pastry sheet on the floured surface into a roughly even rectangle. Cut the sheet into squares about 4×4 inches. Arrange the squares on the prepared baking sheet, leaving space for expansion.
- In a bowl, combine the softened cream cheese, sugar, vanilla extract, and sourdough discard. Stir until the mixture is smooth and spreadable. Taste and add a pinch more sugar if you prefer it sweeter.
- Place a spoonful of the cream cheese mixture in the center of each pastry square. Gently top the cream cheese with a few raspberries. Fold the corners of each pastry square toward the center.
- Beat the egg and brush the tops of the danishes lightly. Bake for 15–20 minutes, or until the pastry is puffed and golden brown.
- Remove from the oven and allow to cool slightly. Dust with powdered sugar if desired and serve warm.
Notes
Serve warm with coffee or tea. Store in an airtight container for up to 24 hours or refrigerate for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 danish
- Calories: 430
- Sugar: 12g
- Sodium: 270mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 60mg