Description
Delightful pastries filled with tangy raspberries and rich cream cheese, crafted using sourdough discard for a sustainable twist.
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
For easier handling, chill the dough if it becomes too warm while rolling. Use thawed and drained frozen raspberries to avoid excess moisture. Experiment with different fillings such as chocolate or nuts.
