Description
Delicious danishes filled with tangy cream cheese and sweet raspberry preserves, perfect for brunch or a sweet treat.
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/4 cup butter, softened
- 1/2 cup cream cheese, softened
- 1/4 cup raspberry preserves
- 1 egg (for egg wash)
- Fresh raspberries (for topping)
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 375°F (190°C).
- Combine the sourdough discard, flour, sugar, salt, and softened butter in a mixing bowl.
- Roll out the dough on a floured surface to about 1/4 inch thick.
- Mix the softened cream cheese and raspberry preserves in a separate bowl.
- Place a spoonful of the cream cheese mixture in the center of each rectangle.
- Fold the corners of the dough over the filling to form a danish shape.
- Brush each danish with an egg wash and place fresh raspberries on top.
- Bake for 20-25 minutes or until golden brown.
- Dust with powdered sugar before serving.
Notes
For make-ahead purposes, the dough can be prepared in advance and stored in the fridge for up to 24 hours. Experiment with different fillings to customize your danishes.
Nutrition
- Serving Size: 1 danish
- Calories: 215
- Sugar: 5g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 37mg