Raspberry Sourdough Pastries with Cream Cheese Filling
Danish-style raspberry and cream cheese pastries made with a fully described sourdough discard rough puff dough, including overnight refrigeration.
Ingredients
Sourdough rough puff
- 200 grams all-purpose flour
- 5 grams fine salt
- 40 grams ice-cold water
- 100 grams sourdough discard 100% hydration; chilled
- 225 grams unsalted butter Very cold, cut into small cubes
- 1–2 tablespoons additional flour Only for dusting while rolling
Filling
- 4 ounces brick cream cheese Softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries Rinsed and dried
Finish
- 1 large egg
- 1 tablespoon water For egg wash
- 1 tablespoon powdered sugar Optional; for dusting cooled pastries
Instructions
- Combine flour and salt, toss in very cold butter cubes, and leave visible butter pieces. Mix chilled discard with ice water and add gradually, gathering it into a rough block with butter pieces still visible.
- Wrap and refrigerate at least 8 hours. Allow a brief 5–10-minute relaxation only if needed for rolling.
- Roll long, fold the bottom third inward and the top third over it. Turn 90 degrees, reroll, and repeat until 4 letter folds are complete. Chill 15 minutes if butter begins smearing; refrigerate at least 30 minutes after the final fold.
- Roll to approximately 12×16 inches and cut 12 four-inch squares. Arrange 6 per parchment-lined large tray. Score a ½-inch frame without cutting through and prick the middles.
- Mix softened cream cheese with sugar and vanilla. Divide equally among centers, about 1 tablespoon each, and distribute raspberries over them.
- Beat egg with the tablespoon water and brush upper borders lightly. Refrigerate 15 minutes while heating the oven to 425°F.
- Bake about 25–35 minutes, moving trays as needed, until the bases and layers are cooked and deeply golden. Cool at least 15 minutes and add optional powdered sugar.
Notes
Allow overnight chilling: the 540-minute allowance includes 8 hours initial refrigeration, 30 minutes after folding, 15 minutes before baking, and 15 minutes cooling. Extra chilling for soft butter extends the schedule. Refrigerate filled pastries up to 2 days.