Description
Delightful danishes using sourdough discard, bursting with a creamy raspberry filling.
Ingredients
Scale
- 2 cups sourdough discard
- 1 sheet puff pastry
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup raspberries (fresh or frozen)
- 1 tsp vanilla extract
- 1 egg (for egg wash)
- 1 tbsp milk (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the puff pastry on a floured surface and cut it into squares, about 4 inches in size.
- Mix cream cheese, powdered sugar, and vanilla extract in a bowl until smooth.
- Place a spoonful of the cream cheese mixture in the center of each pastry square, adding a few raspberries on top.
- Fold the corners of the pastry over the filling and pinch to seal.
- Beat the egg with milk for egg wash, and brush over the pastries.
- Bake for 20-25 minutes until golden brown.
- Allow to cool before serving.
Notes
Serve fresh, drizzled with powdered sugar, and pair with coffee or tea.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 danish
- Calories: 200
- Sugar: 5g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg