1. In a large bowl, combine the all-purpose flour and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.

2. Stir in the sourdough discard, then gradually add just enough cold milk to bring the dough together. Be careful not to overwork the dough.

3. Wrap the dough in plastic wrap and chill it in the refrigerator for 20 to 30 minutes.

4. While the dough is chilling, prepare the cream cheese filling by beating the softened cream cheese, granulated sugar, and vanilla extract until smooth.

5. Roll the chilled dough into a thin rectangle on a lightly floured surface. Cut into squares or rectangles.

6. Place on a parchment-lined baking sheet and score or fold the edges to create a raised border.

7. Spoon cream cheese filling into the center of each piece, then top with raspberry jam or preserves and fresh raspberries if using.

8. Preheat oven to 400°F. Brush edges with a beaten egg.

9. Bake for 15 to 20 minutes until golden brown and filling is bubbly.

10. Allow to cool slightly, then drizzle with glaze made from powdered sugar and milk.