Danish Sourdough Pastry with Cream Cheese Filling

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While these danish’s have what seems like to be a ton of steps, they are actually very easy to make. And while it seems like they also take forever to make, the majority of the time is actually down time, so they aren’t too bad at all!

They turned out perfectly! The dough handled absolutely beautifully, and I am totally in love with laminated sourdough now! I will be making these again, and I am already thinking up all kinds of variations!

Love Sourdough? Check out over 60 great sourdough recipes, including other fun breakfast sourdough recipes:

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How to make Sourdough Laminated Dough

1. Mix the levain and allow to sit at room temperature, covered, for 12 hours.
2. In the morning mix all the ingredients (except for the roll in butter) in the bowl of a stand mixer until combined.
3. Switch to the dough hook and knead for 3 minutes at the low speed and then 3 minutes at medium speed, until the dough is not sticky but not completely smooth, either.
4. Pat the dough flat, wrap in plastic wrap and place in the fridge for 2 hours to overnight.
5. Prepare the butter to roll in by placing the butter in the microwave for 5 second intervals until you can just squeeze the butter without it being too “room temperature”.
6. Cut the butter into pieces and place on a sheet of waxed paper.
7. Cover the butter with a second sheet of waxed paper and smoosh the butter together a little bit.
8. Use your rolling pin to roll the butter out into a 7.5″x7.5″ square.
9. Place the butter in the fridge until needed.

1. On a lightly floured surface, roll the dough out until it is an 11″x11″ square.
2. Remove the butter from the fridge, and take off the top waxed paper layer.
3. Turn the butter out onto the dough square, so that the butter forms a diamond shape on the dough.
4. Lightly run your hands over the bottom layer of waxed paper to attach the butter to the dough, and remove the waxed paper.
5. Fold the dough into thirds and seal the edges.
6. Roll the dough out into an 8″x24″ rectangle and fold into thirds again.
7. Wrap in saran wrap and place in the fridge for 1 hour.
8. Take out the dough, roll it into an 8″x24″ rectangle and then fold into thirds.
9. Wrap it back in saran wrap, and place in the fridge for 1 hour.
10. Take the dough out, roll it into an 8″x24″ rectangle, and then fold into thirds.
11. Place the dough in the fridge for 90 minutes.

How to Make Sourdough Danish Pastry:

1. Use this time to make the cream cheese filling:
2. Using a hand mixer, beat together the soft cream cheese and butter until incorporated.
3. Add the sugar and flour in three portions, mixing well after each addition.
4. Beat in the egg, then the vanilla.
5. Place in the fridge until needed, but bring to warm temperature before using.
6. Take the dough out of the fridge roll the dough out into 9×36 inches. ** If at any time during the next steps if it seems that the butter is getting too warm or the dough is getting elasticy, stop what you are doing and let it sit in the fridge for an hour!
7. Using a pizza cutter type tool, cut the dough into 4.5″x4.5″ squares.
8. Place a small dot of the cream cheese filling in the center of the square and fold all four corners into the center.
9. Allow the squares to rise at room temperature for 3-4 hours. If any seals open during this time, just press them back into the center.
10. Preheat your oven to 425.
11. Mix the remaining egg from the cream cheese mixture with 1 tsp of water and give all the pastries an egg wash.
12. Squeeze the cream cheese filling into the center of each square and decorate with fresh fruit of your choice.
13. Bake at 425 for 10 minutes, and then lower the temperature to 375 and bake for an additional 15 minutes more.

Danish Sourdough Pastry with Cream Cheese Filling

These sourdough cream cheese danish pastry recipe is a fun sourdough recipe. Tender, Flakey pastry dough is filled with cream cheese pastry filling and topped with fruit.

4.43 from 7 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 1 day day

Cook Time: 25 minutes minutes

Total Time: 1 day day 25 minutes minutes

Servings: 12 Servings

Calories: 528kcal

Author: Jenni

Ingredients

Levain:

• 44 grams 100% mature starter
• 75 grams water
• 134 grams bread flour

Final Dough:

• 361 grams all purpose flour
• 135 grams milk
• 77 grams egg
• 60 grams sugar
• 10 grams salt
• 41 grams butter softened
• all the levain
• 310 grams butter to roll in do not mix this in the dough!

Cream Cheese Filling:

• 226 grams cream cheese room temperature
• 113 grams sugar
• 19 grams butter room temperature
• 28 grams flour
• 21 grams egg lightly beaten (this is a little less than half of a large egg, save the rest for the egg wash)
• 4.5 grams vanilla extract

Instructions

!How to Make Sourdough Laminated Dough:

• Mix the levain and allow to sit at room temperature, covered, for 12 hours.
• In the morning mix all the ingredients (except for the roll in butter) in the bowl of a stand mixer until combined.
• Switch to the dough hook and knead for 3 minutes at the low speed and then 3 minutes at medium speed, until the dough is not sticky but not completely smooth, either.
• Pat the dough flat, wrap in plastic wrap and place in the fridge for 2 hours to overnight.
• Prepare the butter to roll in by placing the butter in the microwave for 5 second intervals until you can just squeeze the butter without it being too “room temperature”.
• Cut the butter into pieces and place on a sheet of waxed paper.
• Cover the butter with a second sheet of waxed paper and smoosh the butter together a little bit.
• Use your rolling pin to roll the butter out into a 7.5″x7.5″ square.
• Place the butter in the fridge until needed.
• On a lightly floured surface, roll the dough out until it is an 11"x11" square.
• Remove the butter from the fridge, and take off the top waxed paper layer.
• Turn the butter out onto the dough square, so that the butter forms a diamond shape on the dough.
• Lightly run your hands over the bottom layer of waxed paper to attach the butter to the dough, and remove the waxed paper.
• Fold the dough into thirds and seal the edges.
• Roll the dough out into an 8"x24" rectangle and fold into thirds again.
• Wrap in saran wrap and place in the fridge for 1 hour.
• Take out the dough, roll it into an 8"x24" rectangle and then fold into thirds.
• Wrap it back in saran wrap, and place in the fridge for 1 hour.
• Take the dough out, roll it into an 8"x24" rectangle, and then fold into thirds.
• Place the dough in the fridge for 90 minutes.

!How to Assemble Danish Pastry:

Use this time to make the cream cheese filling:

• Using a hand mixer, beat together the soft cream cheese and butter until incorporated.
• Add the sugar and flour in three portions, mixing well after each addition.
• Beat in the egg, then the vanilla.
• Place in the fridge until needed, but bring to warm temperature before using.
• Take the dough out of the fridge roll the dough out into 9x36 inches. ** If at any time during the next steps if it seems that the butter is getting too warm or the dough is getting elasticy, stop what you are doing and let it sit in the fridge for an hour!
• Using a pizza cutter type tool, cut the dough into 4.5"x4.5" squares.
• Place a small dot of the cream cheese filling in the center of the square and fold all four corners into the center.
• Allow the squares to rise at room temperature for 3-4 hours. If any seals open during this time, just press them back into the center.
• Preheat your oven to 425.
• Mix the remaining egg from the cream cheese mixture with 1 tsp of water and give all the pastries an egg wash.
• Squeeze the cream cheese filling into the center of each square and decorate with fresh fruit of your choice.
• Bake at 425 for 10 minutes, and then lower the temperature to 375 and bake for an additional 15 minutes more.

Nutrition

Serving: 1g | Calories: 528kcal | Carbohydrates: 50g | Protein: 8g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 612mg | Fiber: 1g | Sugar: 15g