<\/p>\n\nclock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>flag<\/title> <desc>flag icon<\/desc><path d=\"M14.4 6L14 4H5v17h2v-7h5.6l.4 2h7V6z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-folder\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>folder<\/title> <desc>folder icon<\/desc><path d=\"M10 4H4c-1.1 0-1.99.9-1.99 2L2 18c0 1.1.9 2 2 2h16c1.1 0 2-.9 2-2V8c0-1.1-.9-2-2-2h-8l-2-2z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-instagram\" viewbox=\"0 0 448 512\"><title>instagram<\/title> <desc>instagram icon<\/desc><path fill=\"currentColor\" d=\"M224.1 141c-63.6 0-114.9 51.3-114.9 114.9s51.3 114.9 114.9 114.9S339 319.5 339 255.9 287.7 141 224.1 141zm0 189.6c-41.1 0-74.7-33.5-74.7-74.7s33.5-74.7 74.7-74.7 74.7 33.5 74.7 74.7-33.6 74.7-74.7 74.7zm146.4-194.3c0 14.9-12 26.8-26.8 26.8-14.9 0-26.8-12-26.8-26.8s12-26.8 26.8-26.8 26.8 12 26.8 26.8zm76.1 27.2c-1.7-35.9-9.9-67.7-36.2-93.9-26.2-26.2-58-34.4-93.9-36.2-37-2.1-147.9-2.1-184.9 0-35.8 1.7-67.6 9.9-93.9 36.1s-34.4 58-36.2 93.9c-2.1 37-2.1 147.9 0 184.9 1.7 35.9 9.9 67.7 36.2 93.9s58 34.4 93.9 36.2c37 2.1 147.9 2.1 184.9 0 35.9-1.7 67.7-9.9 93.9-36.2 26.2-26.2 34.4-58 36.2-93.9 2.1-37 2.1-147.8 0-184.8zM398.8 388c-7.8 19.6-22.9 34.7-42.6 42.6-29.5 11.7-99.5 9-132.1 9s-102.7 2.6-132.1-9c-19.6-7.8-34.7-22.9-42.6-42.6-11.7-29.5-9-99.5-9-132.1s-2.6-102.7 9-132.1c7.8-19.6 22.9-34.7 42.6-42.6 29.5-11.7 99.5-9 132.1-9s102.7-2.6 132.1 9c19.6 7.8 34.7 22.9 42.6 42.6 11.7 29.5 9 99.5 9 132.1s2.7 102.7-9 132.1z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-pinterest\" viewbox=\"0 0 496 512\"><title>pinterest<\/title> <desc>pinterest icon<\/desc><path fill=\"currentColor\" d=\"M496 256c0 137-111 248-248 248-25.6 0-50.2-3.9-73.4-11.1 10.1-16.5 25.2-43.5 30.8-65 3-11.6 15.4-59 15.4-59 8.1 15.4 31.7 28.5 56.8 28.5 74.8 0 128.7-68.8 128.7-154.3 0-81.9-66.9-143.2-152.9-143.2-107 0-163.9 71.8-163.9 150.1 0 36.4 19.4 81.7 50.3 96.1 4.7 2.2 7.2 1.2 8.3-3.3.8-3.4 5-20.3 6.9-28.1.6-2.5.3-4.7-1.7-7.1-10.1-12.5-18.3-35.3-18.3-56.6 0-54.7 41.4-107.6 112-107.6 60.9 0 103.6 41.5 103.6 100.9 0 67.1-33.9 113.6-78 113.6-24.3 0-42.6-20.1-36.7-44.8 7-29.5 20.5-61.3 20.5-82.6 0-19-10.2-34.9-31.4-34.9-24.9 0-44.9 25.7-44.9 60.2 0 22 7.4 36.8 7.4 36.8s-24.5 103.8-29 123.2c-5 21.4-3 51.6-.9 71.2C65.4 450.9 0 361.1 0 256 0 119 111 8 248 8s248 111 248 248z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-facebook\" viewbox=\"0 0 448 512\"><title>facebook<\/title> <desc>facebook icon<\/desc><path fill=\"currentColor\" d=\"M400 32H48A48 48 0 0 0 0 80v352a48 48 0 0 0 48 48h137.25V327.69h-63V256h63v-54.64c0-62.15 37-96.48 93.67-96.48 27.14 0 55.52 4.84 55.52 4.84v61h-31.27c-30.81 0-40.42 19.12-40.42 38.73V256h68.78l-11 71.69h-57.78V480H400a48 48 0 0 0 48-48V80a48 48 0 0 0-48-48z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-print\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>print<\/title> <desc>print icon<\/desc><path d=\"M19 8H5c-1.66 0-3 1.34-3 3v6h4v4h12v-4h4v-6c0-1.66-1.34-3-3-3zm-3 11H8v-5h8v5zm3-7c-.55 0-1-.45-1-1s.45-1 1-1 1 .45 1 1-.45 1-1 1zm-1-9H6v4h12V3z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-squares\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>squares<\/title> <desc>squares icon<\/desc><path d=\"M22 9V7h-2V5c0-1.1-.9-2-2-2H4c-1.1 0-2 .9-2 2v14c0 1.1.9 2 2 2h14c1.1 0 2-.9 2-2v-2h2v-2h-2v-2h2v-2h-2V9h2zm-4 10H4V5h14v14zM6 13h5v4H6zm6-6h4v3h-4zM6 7h5v5H6zm6 4h4v6h-4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-regular\" viewbox=\"0 0 512 512\"><title>heart<\/title> <desc>heart icon<\/desc><path fill=\"currentColor\" d=\"M458.4 64.3C400.6 15.7 311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg>\t<\/p>\n<div class=\"tasty-recipes-image\">\n\t\t<img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"480\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/04\/dough-stockpack-unsplash-768x512.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Sourdough pastries \u2013 sweet and satisfying recipes\" data-pin-nopin=\"true\" style=\"width:100%;height:66.67%;max-width:6000px\" title=\"Sourdough Pastries - Sweet And Satisfying Recipes 240\"\/>\t<\/div>\n<div class=\"tasty-recipes-entry-content\">\n<div class=\"tasty-recipes-ingredients\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<h4>Sourdough Danish dough<\/h4>\n<ul>\n<li><span data-amount=\"196\" data-unit=\"g\">196g<\/span> active sourdough starter<\/li>\n<li><span data-amount=\"70\" data-unit=\"g\">70g<\/span> sugar<\/li>\n<li><span data-amount=\"8\" data-unit=\"g\">8g<\/span> kosher salt<\/li>\n<li><span data-amount=\"0.5\" data-unit=\"tsp\">1\/2 tsp<\/span>. ground cardamom<\/li>\n<li><span data-amount=\"57\" data-unit=\"g\">57g<\/span> unsalted melted butter<\/li>\n<li><span data-amount=\"1\">1<\/span> egg and 2 egg yolks<\/li>\n<li><span data-amount=\"184\" data-unit=\"g\">184g<\/span> whole milk<\/li>\n<li><span data-amount=\"0.5\" data-unit=\"tsp\">1\/2 tsp<\/span>. pure vanilla extract<\/li>\n<li><span data-amount=\"540\" data-unit=\"g\">540g<\/span> unbleached all-purpose flour<\/li>\n<\/ul>\n<h4>Butter block<\/h4>\n<ul>\n<li><span data-amount=\"227\" data-unit=\"g\">227g<\/span> unsalted butter (cold)<\/li>\n<li><span data-amount=\"8\" data-unit=\"g\">8g<\/span> unbleached all-purpose flour<\/li>\n<\/ul>\n<h4>Egg wash<\/h4>\n<h4>Cheese Danish filling<\/h4>\n<ul>\n<li><span data-amount=\"8\" data-unit=\"ounce\">8 ounces<\/span> of cream cheese, softened<\/li>\n<li><span data-amount=\"50\" data-unit=\"g\">50g<\/span> powdered sugar<\/li>\n<li><span data-amount=\"1\">1<\/span> egg yolk<\/li>\n<li>Pinch of salt<\/li>\n<li><span data-amount=\"0.5\" data-unit=\"tsp\">1\/2 tsp<\/span>. pure vanilla extract<\/li>\n<\/ul>\n<h4>Glaze<\/h4>\n<ul>\n<li><span data-amount=\"125\" data-unit=\"g\">125g<\/span> powdered sugar<\/li>\n<li><span data-amount=\"31\" data-unit=\"g\">31g<\/span> milk<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-instructions\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<h4>Sourdough Danish dough<\/h4>\n<ol>\n<li id=\"instruction-step-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.<\/li>\n<li id=\"instruction-step-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.<\/li>\n<\/ol>\n<h4>Butter block<\/h4>\n<ol>\n<li id=\"instruction-step-3\">Place cold butter on a sheet of parchment paper and sprinkle it with some flour.<\/li>\n<li id=\"instruction-step-4\">Cover the butter with parchment and gently beat the butter with your rolling pin, until it begins to flatten.<\/li>\n<li id=\"instruction-step-5\">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.<\/li>\n<li id=\"instruction-step-6\">Roll and press your butter so that it fills the rectangle.<\/li>\n<li id=\"instruction-step-7\">Let this chill for a few minutes, ensuring that it doesn\u2019t melt around the edges. The butter needs to be cold, but manageable, preferably at the same consistency as your dough.<\/li>\n<li id=\"instruction-step-8\">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.<\/li>\n<li id=\"instruction-step-9\">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.<\/li>\n<li id=\"instruction-step-10\">Press the center seam together to seal the dough shut. Then press the top and bottom edges to lock so that the butter doesn\u2019t leak out while rolling.<\/li>\n<\/ol>\n<h4>Danish dough fold<\/h4>\n<ol>\n<li id=\"instruction-step-11\">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.<\/li>\n<li id=\"instruction-step-12\">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.<\/li>\n<li id=\"instruction-step-13\">Wrap your dough in plastic wrap and place it in the fridge for 20 minutes.<\/li>\n<li id=\"instruction-step-14\">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.<\/li>\n<li id=\"instruction-step-15\">Fold the dough in thirds like you\u2019re folding a letter. Then wrap your dough in plastic and chill for an hour overnight.<\/li>\n<\/ol>\n<h4>Make Pastries<\/h4>\n<ol>\n<li id=\"instruction-step-16\">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.<\/li>\n<li id=\"instruction-step-17\">Trim the edges of your dough with a pizza cutter, then cut the dough into 8 equal squares.<\/li>\n<li id=\"instruction-step-18\">Brush the center of the squares with a little egg wash, then fold the corners into the middle and press down to seal.<\/li>\n<li id=\"instruction-step-19\">Repeat this with the remaining squares of dough, and arrange your pastries on parchment-lined half-sheet pans. Cover them loosely with plastic wrap.<\/li>\n<li id=\"instruction-step-20\">Place the pastries in a warm place to proof them until they become puffy.<\/li>\n<li id=\"instruction-step-21\">Meanwhile, beat the egg and milk in a small bowl until they\u2019re 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\u2019re left with a smooth consistency. Set this aside. Preheat your oven to 425 degrees F.<\/li>\n<li id=\"instruction-step-22\">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.<\/li>\n<li id=\"instruction-step-23\">Drop a tablespoon of cheese filling into the center of each pastry, then drop some strawberry or raspberry jam on top of that.<\/li>\n<li id=\"instruction-step-24\">Bake the pastries on the center rack for 12-15 minutes until they\u2019re a nice golden brown.<\/li>\n<li id=\"instruction-step-25\">Whisk powdered sugar and milk to make the glaze, and pipe this onto the pastries using a piping bag.<\/li>\n<li id=\"instruction-step-26\">Enjoy your scrumptious sourdough danishes.<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<ul>\n<li class=\"author\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">Author:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Natasha Krajnc<\/span><\/li>\n<li class=\"prep-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Prep Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">1 hr 30 mins<\/span><\/li>\n<li class=\"cook-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Cook Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">15 mins<\/span><\/li>\n<li class=\"category\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-folder\"\/><\/svg>Category:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">pastry<\/span><\/li>\n<li class=\"cuisine\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-flag\"\/><\/svg>Cuisine:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cuisine\">Danish<\/span><\/li>\n<\/ul><\/div>\n<div class=\"tasty-recipes-nutrition\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Nutrition<\/h3>\n<ul>\n<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Serving Size:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-serving-size\">1 danish<\/span><\/li>\n<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Calories:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-calories\">300 kcal<\/span><\/li>\n<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Fat:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-fat\">11 g<\/span><\/li>\n<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Saturated Fat:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-saturated-fat\">6 g<\/span><\/li>\n<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Carbohydrates:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-carbohydrates\">50 g<\/span><\/li>\n<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Protein:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-protein\">8 g<\/span><\/li>\n<\/ul><\/div>\n<\/div>\n<\/div>\n<h2 class=\"wp-block-heading\" id=\"why-make-pastries-with-a-sourdough-starter\">Why Make Pastries With a Sourdough Starter?<\/h2>\n<p>The real question is, why not? Your sourdough starter is brimming with a live culture, that contributes to the amazing textures and flavor of your sourdough bread, so why not make a sourdough pastry and achieve impeccable results? For a flaky, crumbly, and crisp bite, follow this scrumptious sourdough Danish pastry recipe. <\/p>\n<figure class=\"wp-block-embed aligncenter is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\">\n<p>\n<iframe loading=\"lazy\" title=\"Sourdough Danish Pastry\" width=\"840\" height=\"473\" src=\"https:\/\/www.youtube.com\/embed\/KK9MRdIu-No?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/p>\n<\/figure>\n<h2 class=\"wp-block-heading\" id=\"sourdough-danish-pastry-recipe\">Sourdough Danish Pastry Recipe<\/h2>\n<p>These scrumptious sourdough Danish pastries are simply to die for, which is why they\u2019ve made it to your favorite collection of sourdough recipes. They\u2019re incredibly tender, and flaky, featuring cheese, and fruit filling, topped with a wonderful glaze, to make the perfect bite. <\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Type<\/strong>: Pastry<\/li>\n<li><strong>Cuisine<\/strong>: Danish<\/li>\n<li><strong>Recipe yield<\/strong>: 8-10 pastries<\/li>\n<li><strong>Calories<\/strong>: 300kcal<\/li>\n<li><strong>Preparation time<\/strong>: 1 hour 30 mins<\/li>\n<li><strong>Cooking time<\/strong>: 15 mins<\/li>\n<li><strong>Total time<\/strong>: 20H30M<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"ingredients\">Ingredients<\/h3>\n<h4 class=\"wp-block-heading\" id=\"sourdough-danish-dough\">Sourdough Danish dough<\/h4>\n<ul class=\"wp-block-list\">\n<li>196g active sourdough starter<\/li>\n<li>70g sugar<\/li>\n<li>8g kosher salt<\/li>\n<li>1\/2 tsp ground cardamom<\/li>\n<li>57g unsalted melted butter<\/li>\n<li>1 egg and 2 egg yolks<\/li>\n<li>184g whole milk<\/li>\n<li>1\/2 tsp pure vanilla extract<\/li>\n<li>540g unbleached all-purpose flour<\/li>\n<\/ul>\n<h4 class=\"wp-block-heading\" id=\"butter-block\">Butter block<\/h4>\n<ul class=\"wp-block-list\">\n<li>227g unsalted butter (cold)<\/li>\n<li>8g unbleached all-purpose flour<\/li>\n<\/ul>\n<h4 class=\"wp-block-heading\" id=\"egg-wash\">Egg wash<\/h4>\n<h4 class=\"wp-block-heading\" id=\"cheese-danish-filling\">Cheese Danish filling<\/h4>\n<ul class=\"wp-block-list\">\n<li>8 ounces of cream cheese, softened<\/li>\n<li>50g powdered sugar<\/li>\n<li>1 egg yolk<\/li>\n<li>Pinch of salt<\/li>\n<li>1\/2 tsp pure vanilla extract<\/li>\n<\/ul>\n<h4 class=\"wp-block-heading\" id=\"glaze\">Glaze<\/h4>\n<ul class=\"wp-block-list\">\n<li>125g powdered sugar<\/li>\n<li>31g milk<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"instructions\">Instructions<\/h3>\n<h4 class=\"wp-block-heading\" id=\"sourdough-danish-dough\">Sourdough Danish dough<\/h4>\n<ol class=\"wp-block-list\">\n<li>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. <\/li>\n<li>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. <\/li>\n<\/ol>\n<h4 class=\"wp-block-heading\" id=\"butter-block\">Butter block<\/h4>\n<ol class=\"wp-block-list\">\n<li>Place cold butter on a sheet of parchment paper and sprinkle it with some flour. <\/li>\n<li>Cover the butter with parchment and gently beat the butter with your rolling pin, until it begins to flatten.<\/li>\n<li>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. <\/li>\n<li>Roll and press your butter so that it fills the rectangle. <\/li>\n<li>Let this chill for a few minutes, ensuring that it doesn\u2019t melt around the edges. The butter needs to be cold, but manageable, preferably at the same consistency as your dough. <\/li>\n<li>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. <\/li>\n<li>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. <\/li>\n<li>Press the center seam together to seal the dough shut. Then press the top and bottom edges to lock so that the butter doesn\u2019t leak out while rolling. <\/li>\n<\/ol>\n<h4 class=\"wp-block-heading\" id=\"danish-dough-fold\">Danish dough fold<\/h4>\n<ol class=\"wp-block-list\">\n<li>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. <\/li>\n<li>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. <\/li>\n<li>Wrap your dough in plastic wrap and place it in the fridge for 20 minutes. <\/li>\n<li>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.<\/li>\n<li>Fold the dough in thirds like you\u2019re folding a letter. Then wrap your dough in plastic and chill for an hour overnight. <\/li>\n<\/ol>\n<h4 class=\"wp-block-heading\" id=\"make-pastries\">Make Pastries<\/h4>\n<ol class=\"wp-block-list\">\n<li>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. <\/li>\n<li>Trim the edges of your dough with a pizza cutter, then cut the dough into 8 equal squares. <\/li>\n<li>Brush the center of the squares with a little egg wash, then fold the corners into the middle and press down to seal.<\/li>\n<li> Repeat this with the remaining squares of dough, and arrange your pastries on parchment-lined half-sheet pans. Cover them loosely with plastic wrap. <\/li>\n<li>Place the pastries in a warm place to proof them until they become puffy. <\/li>\n<li>Meanwhile, beat the egg and milk in a small bowl until they\u2019re 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\u2019re left with a smooth consistency. Set this aside. Preheat your oven to 425 degrees F.<\/li>\n<li>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. <\/li>\n<li>Drop a tablespoon of cheese filling into the center of each pastry, then drop some strawberry or raspberry jam on top of that.<\/li>\n<li>Bake the pastries on the center rack for 12-15 minutes until they\u2019re a nice golden brown. <\/li>\n<li>Whisk powdered sugar and milk to make the glaze, and pipe this onto the pastries using a piping bag.<\/li>\n<li>Enjoy your scrumptious sourdough danishes. <\/li>\n<\/ol>\n<h3 class=\"wp-block-heading\" id=\"nutrition\">Nutrition<\/h3>\n<ul class=\"wp-block-list\">\n<li>Calories: 300kcal<\/li>\n<li>Carbohydrates: 50g<\/li>\n<li>Protein: 8g<\/li>\n<li>Fat: 11g<\/li>\n<li>Saturated fat: 6g<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"405\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/04\/sourdough-pastries-sweet-and-satisfying-recipes-2-720x405.jpg\" alt=\"Sourdough pastries \u2013 sweet and satisfying recipes\" class=\"wp-image-9627\" title=\"Sourdough Pastries - Sweet And Satisfying Recipes 241\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/04\/sourdough-pastries-sweet-and-satisfying-recipes-2-720x405.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/04\/sourdough-pastries-sweet-and-satisfying-recipes-2-420x236.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/04\/sourdough-pastries-sweet-and-satisfying-recipes-2-768x432.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/04\/sourdough-pastries-sweet-and-satisfying-recipes-2-840x473.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/04\/sourdough-pastries-sweet-and-satisfying-recipes-2-1536x864.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/04\/sourdough-pastries-sweet-and-satisfying-recipes-2-1568x882.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/04\/sourdough-pastries-sweet-and-satisfying-recipes-2-150x84.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/04\/sourdough-pastries-sweet-and-satisfying-recipes-2-380x214.jpg 380w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/04\/sourdough-pastries-sweet-and-satisfying-recipes-2.jpg 1920w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<h2 class=\"wp-block-heading\" id=\"pastry-filling-ideas\">Pastry Filling Ideas<\/h2>\n<p>When it comes to the <a href=\"https:\/\/www.yummly.com\/recipes\/danish-pastry-fillings\" target=\"_blank\" rel=\"noreferrer noopener\">best Danish pastry filling<\/a>, I always go for my cream cheese, because the combination is absolutely incredible. <\/p>\n<p>But if you\u2019re not a fan of cream cheese in your pastry, then there are some delicious alternatives that\u2019ll make your tummy just as happy!<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Fruit jam<\/strong>: I like to top my cream cheese with a glob of fruit jam, think cherry, strawberry, or raspberry \u2013 yum!<\/li>\n<li><strong>Fresh fruit<\/strong>: If you\u2019re looking for more bite to your pastries, then top them with some of your favorite refreshing fruits. From strawberries to blueberries, the taste is impeccable!<\/li>\n<li><strong>Lemon curd<\/strong>: For a zesty bite, try adding lemon curd to your Danish pastries. <\/li>\n<li><strong>Custard<\/strong>: This is another one of my favorites. The creamy custard pairs well with the flaky Danish pastry.<\/li>\n<li><strong>Nutella<\/strong>: For all chocolate lovers, a glob of Nutella will satiate that sweet tooth! <\/li>\n<li><strong>Feta and caramelized onions<\/strong>: For a savory Danish pastry, try topping your pastries with caramelized onions and crumbled feta cheese.<\/li>\n<\/ul>\n<h2 class=\"wp-block-heading\" id=\"tips-for-making-the-best-sourdough-danish-pastries\">Tips For Making The Best Sourdough Danish Pastries <\/h2>\n<ul class=\"wp-block-list\">\n<li>When laminating your dough, ensure your butter block and dough are at the same consistency, so that they roll smoothly, without bits of butter and dough tearing away. To achieve the perfect consistency, ensure that your butter and dough are cold. Your butter should be cold but not too cold, as it will crack beneath the dough. If it\u2019s too warm it\u2019ll melt your dough and you won\u2019t get those wonderful crisp layers. <\/li>\n<li>Chill your dough to prevent it from becoming extremely soft. If your butter becomes too cold, leave it on the counter for a few minutes before rolling it out. <\/li>\n<\/ul>\n<h2 class=\"wp-block-heading\" id=\"how-to-store-leftover-pastries\">How To Store Leftover Pastries<\/h2>\n<p>The best way to store these sourdough pastries is in the freezer. If you don\u2019t plan to eat them right away, then let these cool down completely, before placing them in a ziplock bag and freezing. <\/p>\n<p>Once you\u2019re ready to eat them again, simply place a sourdough Danish pastry on a plate and microwave it for 30 seconds in time for breakfast.<\/p>\n<h2 class=\"wp-block-heading\" id=\"sourdough-pastries\">Sourdough Pastries<\/h2>\n<p>If you love Danish pastries and wish to experience sourdough bliss then this is the recipe for you! Combining flaky Danish pastries, with sourdough\u2019s tart flavor, and buttery texture is what we\u2019re here for! For more sourdough pastry recipes like these, check out the <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/sourdough-empanadas\/\">sourdough empanadas recipe<\/a><\/strong>. <\/p>\n<h2 class=\"wp-block-heading\" id=\"faqs\">FAQs<\/h2>\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list \">\n<div id=\"faq-question-1677520095300\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">What Can Be Made From Sourdough?<\/h3>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Sourdough has made quite the impression amongst bakers, especially those that hope to achieve the sweetest recipes. From brownies to muffins, your sourdough starter has proven that it is incredibly versatile, and is in no way limited to loaves. So if you\u2019re planning to make a fresh batch of pastries this weekend, then why not […]<\/p>\n","protected":false},"author":1,"featured_media":213961,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[17179,13339,81017,16673,3308],"dealstore":[],"offerexpiration":[],"class_list":["post-213960","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-pastries","tag-recipes","tag-satisfying","tag-sourdough","tag-sweet"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sourdough Pastries - Sweet and Satisfying Recipes - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=213960\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sourdough Pastries - Sweet and Satisfying Recipes - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Sourdough has made quite the impression amongst bakers, especially those that hope to achieve the sweetest recipes. 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![\"Sourdough](\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/04\/freshly-picked-blackberries-stockpack-unsplash-603x720.jpg\" "\\"Sourdough")
<\/figure>\n<\/div>\n