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Danish Sourdough Pastry with Cream Cheese Filling

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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.
close up of sourdough pastry with cream cheese and fruit filling
sourdough pastry with cream cheese and strawberries in center

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!

three danish pastries sitting side by side

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

  • Plum, Oat, and Almond Sourdough Quick Bread – Super moist and packed with flavor, this quick bread is a fun way to use your sourdough discard.
  • Sourdough Banana Bread – This delicious sourdough banana bread will quickly be a new favorite. Not quite as cake like as some other banana breads can be, with also a bit more spice due to the lemon zest and ginger, its makes a great winter breakfast – especially warmed and slathered with butter!
  • Sourdough Croissant – Flakey and buttery, these croissants are perfect with a slight sourdough tang!
  • Sourdough Crepes – Perfect crepes with a slight sourdough tang, these are a great breakfast or brunch recipe.
  • Sourdough Pancakes –
  • Sourdough Blueberry Muffins – This easy sourdough muffin recipe is a perfect use of your sourdough starter discard! These muffins are dense and flavorful, with just a hint of sourdough tang, and many juicy blueberries. Topped with a lovely crunchy topping, these sourdough blueberry muffins are a breakfast delight!
  • Gingered Pear and Cranberry Sourdough Scones – These scones are hearty and flavorful.
sourdough danish pastry

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.
how to roll out dough for sourdough laminated dough
  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.
adding butter to sourdough pastry dough
how to fold sourdough pastry dough

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.
how to fold sourdough cream cheese danish
Yield: 12 Servings

Danish Sourdough Pastry with Cream Cheese Filling

close up of sourdough pastry with cream cheese and fruit 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.

Prep Time 1 day
Cook Time 25 minutes
Total Time 1 day 25 minutes

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:

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

!How to Assemble 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 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!
  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.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 528Total Fat: 33gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 117mgSodium: 612mgCarbohydrates: 50gFiber: 1gSugar: 15gProtein: 8g

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