Sourdough Danish Pastries - Recipe Using Sourdough Starter

A step-by-step guide to making sourdough danish pastries that are delicious and are leavened with sourdough starter and butter.

These sourdough danish pastries are such a great recipe to try when trying out other recipes to make with sourdough starter. These sourdough pastries are topped with sweetened lemony cream cheese and berries.

The dough in this sourdough pastry recipe is similar to my sourdough croissants but it’s more enriched, with milk, egg and an optional touch of fragrant cardamom.

Sourdough Danish Pastry

Like the sourdough croissants, making sourdough Danish pastry is a drawn-out process, however, it’s not difficult.

I’ve changed the timings a little in this recipe, compared to the croissants, so that you can do the majority of the steps in one day, and then shape and bake the dough when you’re ready.

If your room temperature is above 25°C / 77°F you may struggle to keep the dough and butter cool.

The Sourdough Starter- Night Before Baking

First things first, you’ll need an active starter for this recipe. To save some time, I feed the starter in the late evening and let it rise overnight so that in the morning I can get right into the dough making.

I need 150g active starter, and because I’m giving it such a long rising time, I want to slow it down so that it doesn’t peak before I’m ready to use it. I’ll feed my starter at a ratio of 1:3:3. If I’m planning to use it sooner, within 8 or so hours, I would feed it 1:2:2.

For example, at a 1:3:3 ratio I could take 30g starter and feed it 90g water and 90g flour. Once doubled this gives a total of 210g active starter, I can take my 150g that I need, and the remaining starter I can give a feed and pop into the fridge for the next time.

At this stage, if you keep your butter in the refrigerator, take out all the butter needed so it can come to room temperature overnight.

Kneading The Sourdough - The Next Morning

The next morning the sourdough starter should be doubled, if not tripled and ready to use. In a large bowl mix all the dough ingredients together to form a sticky dough.

Tip it on the bench and knead it for 5 minutes, pushing it forward and pulling it back, until it begins to smoothen. Shape it into a ball and place it into a clean, greased bowl.

Cover the bowl with a plate and leave this to sit at room temperature for 3 hours.

Now take the remaining 250g butter and slice it into rough 2cm slices. Lay these out on a sheet of baking paper to form a rectangle. Place another sheet of paper on top.

Alternatively, you can first mix the room temperature butter with 1 ½ tablespoon of flour, like I do in the sourdough croissants. This creates a malleable butter mixture that can be easier to roll out.

Now, roll this butter out into an even rectangle measuring 20cm by 30cm. Once rolled, if the butter is squishy and starting to melt, place it in the refrigerator to firm up a little bit. Later, this butter needs to be the same consistency as the dough, so want it cool but still nice and pliable, not rock hard.

Rolling the Pastries

After the dough has finished its 3 hour ferment, roll it out on a lightly floured bench into a rectangle that measures about 45 by 65cm, just over double what the butter rectangle is.

Check first that the butter isn't too hard. Then the butter can be placed on one half of the dough, and the remaining dough half can be folded over. Once folded over, turn it 45 degrees and roll it out again into a long rectangle, around 45 by 65cm again.

Roll firmly but take care not to tear the dough, and try keep it in a rectangle as much as possible.

Once it has been rolled out, it's time to fold the dough like a pamphlet. Take one end and fold it into the middle, then take the other end and fold it over the first end.

Wrap the dough up well in the baking paper used for the butter and place it in the fridge for around 20-30 minutes. This was the first turn.

Repeat this process two more times, so that's three turns in total.

If you find that during the rolling out, that the butter is shattering, it may mean the butter is too cold. If this happens you can leave the dough to rest on the bench instead of the fridge before rolling it out again. At the same time, ensure the butter does not melt into the dough or you won't achieve flaky layers. It's a bit of a balance that will get easier with practice.

After the third turn, the dough needs to be kept in the fridge for at least 8 hours. I leave it overnight.

Shaping the Pastries

When you're ready to bake the dough, take it from the fridge. I like to cut the dough in half and roll half at a time.

Roll half the dough out into a square and cut it into 9 squares.

I stick to two basic basic shapes. The first is a simple square with each of the corners folded in to meet in the middle.

The second is a little more intricate looking but so simple to make. Take a pastry square and make a slit from one corner to nearly the middle. Do this on each side, but ensure they don't meet in the middle. Then take one side of each cut piece and fold it into the middle, folding up the same side on each piece. That's probably a terrible explanation, but the picture below should help!

Roll out the remaining dough and cut into 9 squares, then shape them.

Place each shaped piece on the baking paper used previously and let them proof for around 4 hours. They'll puff up a bit, but don't expect a huge rise. This stage is so important though, for light danishes.

Then, add the toppings.

We like either a spoonful of cream cheese mixture and a couple berries or custard and canned peach slices. We have a bunch of frozen blackberries in the freezer which are just perfect on these danishes.

Baking The Pastries

Then they're brushed with an egg wash and into the oven. A hot oven will ensure they puff up quickly, but just watch that they don't burn, especially the windmill style danish. The thin points cook quickly.

Once baked, let the sourdough Danish pastries cool for about 30 minutes. Then, drizzle with an icing glaze or simply sprinkle with icing sugar.

Want more Sourdough bread recipes? Try my sourdough bread recipe or sourdough croissants!

Having trouble with your starter? Check out my sourdough troubleshooting guide or try my sourdough starter guide.

Continue to Content

Sourdough Danish Pastries

Yield: 18 pastries

Prep Time: 1 day

Cook Time: 20 minutes

Inactive Time: 1 day

Total Time: 2 days 20 minutes

These are delicious flaky pastries leavened with butter and sourdough starter. 

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Ingredients

Dough Ingredients

• 150 g active and fed starter
• 450 g all-purpose flour
• ½ teaspoon salt
• ¼ cup granulated sugar
• ¼ teaspoon ground cardamom, optional
• 1 large egg
• 100 ml milk
• 80 ml water
• 50 g butter, room temperature

Butter Layer

• 250 g butter, room temperature

Cream Cheese Filling

• 100 g cream cheese
• 1 tablespoon lemon juice
• ½ tablespoon lemon zest
• 2 tablespoon granulated sugar
• Fresh or frozen berries

EGG WASH

• 1 egg
• 1 tablespoon water

Instructions

THE STARTER- THE NIGHT BEFORE

1. 150g active starter is needed, to save time this can be fed the night before.
2. Feed your starter at a ratio of 1:2:2 if using it within 6-8 hours, and 1:3:3 if using it within 10-12 hours. Ensure your starter has at least doubled, if not tripled (but not collapsed), before using it. See more notes in the post for more information.
3. At this stage, if you keep your butter in the refrigerator, take out all the butter needed so it can come to room temperature overnight.

THE NEXT MORNING

1. In a large bowl mix all the dough ingredients together to form a sticky dough.
2. Tip it on the bench and knead it for 5 minutes, pushing it forward and pulling it back, until it begins too smoothen.
3. Shape it into a ball and place it into a clean, greased bowl. Cover the bowl with a plate and leave this to sit at room temperature for 3 hours.
4. Now take the remaining 250g butter and slice it into rough 2cm slices. Alternatively, you can first mix the butter with 1 ½ tablespoon of flour, to create a soft butter mixture that can be easier to roll.
5. Lay these out on a sheet of baking paper to form a rectangle. Place another sheet of paper on top.
6. Now, roll this butter out into an even rectangle measuring about 20cm by 30cm. Once rolled, place it in the refrigerator to firm up a little bit, only place it in for a short time. Later, this butter needs to be the same consistency as the dough, so you don’t want it rock hard.
7. After the dough has finished its 3 hour ferment, roll it out on a lightly floured bench into a rectangle that measures about 45 by 65cm, just over double what the butter rectangle is.
8. Check first that the butter isn’t too hard. Then the butter can be placed on one half of the dough, and the remaining dough half can be folded over. Once folded over, turn it 45 degrees and roll it out again into a long rectangle. I aim for around 45 by 65 cm again.
9. Roll firmly but take care not to tear the dough, and try keep it in a rectangle as much as possible.
10. Once it has been rolled out, it’s time to fold the dough like a pamphlet. Take one end and fold it into the middle, then take the other end and fold it over the first end.
11. Wrap the dough up well in the baking paper used for the butter and place it in the fridge for 30 minutes. This was the first turn.
12. Repeat this process two more times, so that’s three turns in total.
13. If you find that during the rolling out, that the butter is shattering, it may mean the butter is too cold. If this happens you can leave the dough to rest on the bench instead of the fridge before rolling it out again.
14. At the same time, ensure the butter does not melt into the dough or you won't achieve flaky layers. It's a bit of a balance that will get easier with practice.
15. After the third turn, the dough needs be kept in the fridge for at least 8 hours, or overnight.

BAKING DAY

1. When you’re ready to bake the dough, take it from the fridge. I like to cut it in half at this stage, so I can roll one half out at a time.
2. Roll half the dough out into a square and cut it into 9 squares.. Shape the squares as shown in the pictures in the post above. Repeat with the remaining dough.
3. Place the shaped pastries on baking paper and let them proof at room temperatue for around 4 hours (at a room temperature of around 20°C, or 68°F.) They’ll puff out a little bit, but don’t expect a huge rise. 
4. If they start to dry out, place a damp cheesecloth or similar light weight fabric over top. Alternatively, lightly brush them with water.
5. Preheat the oven to 200°C/392°F.
6. Mix together all the cream cheese filling ingredients, except for the berries.
7. Add a teaspoon or two of filling to each danish, then top with berries.
8. Mix together the egg and the water, then brush the pastry edges with this egg wash.
9. Bake the danish for 18-20 minutes until deep golden brown. Bake them in two batches to ensure even baking.

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Nutrition Information:

Yield: 18 Serving Size: 1 grams
Amount Per Serving: Calories: 462Total Fat: 30.8gSaturated Fat: 19.2gUnsaturated Fat: 0gSodium: 325mgCarbohydrates: 40.1gFiber: 1.3gSugar: 4.8gProtein: 6.7g