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Sourdough Pastries – Sweet and Satisfying Recipes

Sourdough Danish Pastry Recipe

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These scrumptious sourdough Danish pastries are simply to die for, which is why they’ve made it to your favorite collection of sourdough recipes. They’re incredibly tender, and flaky, featuring cheese, and fruit filling, topped with a wonderful glaze, to make the perfect bite.

  • Total Time: 20 hrs 30 mins
  • Yield: 8-10 pieces 1x

Ingredients

Scale

Sourdough Danish dough

  • 196g active sourdough starter
  • 70g sugar
  • 8g kosher salt
  • 1/2 tsp. ground cardamom
  • 57g unsalted melted butter
  • 1 egg and 2 egg yolks
  • 184g whole milk
  • 1/2 tsp. pure vanilla extract
  • 540g unbleached all-purpose flour

Butter block

  • 227g unsalted butter (cold)
  • 8g unbleached all-purpose flour

Egg wash

  • 1 egg
  • 15g milk

Cheese Danish filling

  • 8 ounces of cream cheese, softened
  • 50g powdered sugar
  • 1 egg yolk
  • Pinch of salt
  • 1/2 tsp. pure vanilla extract

Glaze

  • 125g powdered sugar
  • 31g milk

Instructions

Sourdough Danish dough

  1. In a large mixing bowl, combine sourdough starter, sugar, salt, cardamom, melted butter, egg, egg yolks, milk, and vanilla, then stir to combine. Add the flour and stir with a dough whisk of a spoon until you have a shaggy dough.
  2. Transfer the dough to a clean surface and knead the dough for a few minutes. Shape the shaggy dough into a ball, and place it into a bowl, covered with a plastic lid, plastic wrap, or kitchen towel. Set this in a warm place to ferment for 5 hours. Or place a lid on top of the bowl, and refrigerate the dough for 12 hours.

Butter block

  1. Place cold butter on a sheet of parchment paper and sprinkle it with some flour.
  2. Cover the butter with parchment and gently beat the butter with your rolling pin, until it begins to flatten.
  3. Then crease the edges of the parchment paper, and fold the top ends over your butter, repeating with the bottom ends. You should have an 8 by 7-inch rectangle. Use a measuring tape for accuracy.
  4. Roll and press your butter so that it fills the rectangle.
  5. Let this chill for a few minutes, ensuring that it doesn’t melt around the edges. The butter needs to be cold, but manageable, preferably at the same consistency as your dough.
  6. Remove the dough from the refrigerator and roll it out to a 16 by 10-inch rectangle. Try to keep the corners square and even.
  7. Place your butter block in the center of the rectangle and fold the edges of the dough over the butter so that they meet in the center of the butter block. Remove any bits of flour with a pastry brush.
  8. Press the center seam together to seal the dough shut. Then press the top and bottom edges to lock so that the butter doesn’t leak out while rolling.

Danish dough fold

  1. Rotate your dough so that the center seam is horizontal to you. Roll the dough out to a 20 12-inch rectangle, remembering to focus on the corners, and keep them even. Use the rolling pin to gently beat the dough, to help flatten it before you roll.
  2. Bring the short ends of the pastry dough to meet in the middle of the rectangle, then fold the rectangle in half, so that it looks a bit like a closed book, brushing away loose bits of flour as you go.
  3. Wrap your dough in plastic wrap and place it in the fridge for 20 minutes.
  4. Remove the dough from the fridge, and unwrap it. Lay the fold of the book horizontally to you, then roll the dough into another 20 by 12-inch rectangle. Make sure the corners are even.
  5. Fold the dough in thirds like you’re folding a letter. Then wrap your dough in plastic and chill for an hour overnight.

Make Pastries

  1. Unwrap the dough. With the folded side horizontal to you, use a knife to cut the dough in half from the bottom to the top, and set one-half aside. Roll the other half of the dough into a 16 by 8-inch rectangle.
  2. Trim the edges of your dough with a pizza cutter, then cut the dough into 8 equal squares.
  3. Brush the center of the squares with a little egg wash, then fold the corners into the middle and press down to seal.
  4. Repeat this with the remaining squares of dough, and arrange your pastries on parchment-lined half-sheet pans. Cover them loosely with plastic wrap.
  5. Place the pastries in a warm place to proof them until they become puffy.
  6. Meanwhile, beat the egg and milk in a small bowl until they’re combined, then set this aside. In a medium-sized bowl, beat softened cream cheese until smooth, then beat in the remaining cheese-filling ingredients until you’re left with a smooth consistency. Set this aside. Preheat your oven to 425 degrees F.
  7. After proofing, wet your fingers with some water, and gently press down the centers of the pastries to make space for the filling. Gently brush the surface of the pastries with egg wash.
  8. Drop a tablespoon of cheese filling into the center of each pastry, then drop some strawberry or raspberry jam on top of that.
  9. Bake the pastries on the center rack for 12-15 minutes until they’re a nice golden brown.
  10. Whisk powdered sugar and milk to make the glaze, and pipe this onto the pastries using a piping bag.
  11. Enjoy your scrumptious sourdough danishes.
  • Author: Natasha Krajnc
  • Prep Time: 1 hr 30 mins
  • Cook Time: 15 mins
  • Category: pastry
  • Cuisine: Danish

Nutrition

  • Serving Size: 1 danish
  • Calories: 300 kcal
  • Fat: 11 g
  • Saturated Fat: 6 g
  • Carbohydrates: 50 g
  • Protein: 8 g