Blueberry and Ricotta Rice Paper Danish
Blueberry and ricotta rice paper danish energy. Crisp golden edges, a creamy center, warm berries, and a honey finish that makes it feel way fancier than the effort required.
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I knew my rice paper spiral obsession had officially crossed into new territory when I started wondering what would happen if I skipped the savory fillings altogether and went straight for dessert.
Bacon, egg, and cheese. Big Mac. Spanakopita. Pepperoni pizza. All solid. But this one? This one steals the show.
This danish has everything I want from a pastry without the pastry project. Golden, crackly edges from the rice paper, a lightly sweet ricotta center, juicy blueberries that burst in the oven, and a drizzle of honey that pulls it all together.
If you’ve made any of my savory rice paper spirals, think of this as their fun cousin. Same crunch, same ease, totally different mood.
Why this blueberry and ricotta rice paper danish works
Rice paper crisps best when it’s lightly coated in egg, not soaked. The egg wash creates a thin protective layer that helps the sheets turn golden and shatter slightly in the oven instead of drying out.
Stacking multiple sheets gives structure. One sheet would tear, but three layered together act like a makeshift pastry dough that can hold a creamy filling without leaking.
Ricotta and cream cheese balance each other. Ricotta keeps things light and fluffy, while cream cheese adds just enough richness and structure so the filling sets instead of melting away.
Baking hot and fast is key. High heat crisps the outside before the filling has time to loosen, which keeps everything contained and gives you those bakery-style edges.
"How fun is this. Gluten-free, delicious, and unique."
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Blueberry and Ricotta Rice Paper Danish
Ingredients
- 3 rice paper sheets
- 1 egg whisked (for egg wash)
- ¼ cup ricotta
- 2 tablespoons cream cheese
- ⅓ cup blueberries
- 1 to 2 teaspoons sesame seeds
- Honey for drizzling
Instructions
Prep the base
- Whisk the egg in a shallow bowl. Lightly dip each rice paper sheet into the egg wash just until pliable. Stack all three sheets directly on top of each other on a lightly oiled surface.
Make the filling
- In a small bowl, whisk ricotta and cream cheese until smooth and creamy.
Assemble
- Spread the ricotta mixture into the center of the stacked rice paper, leaving a 1 to 1½ inch border around the edges. Scatter blueberries evenly over the filling.
Fold
- Fold each side of the rice paper inward to form a square parcel. Brush the top lightly with remaining egg wash and sprinkle with sesame seeds.
Bake
- Transfer to a parchment-lined baking sheet and bake at 400°F (205°C) for 10 to 15 minutes, until golden, crisp, and bubbling.
Finish
- Drizzle with honey and serve warm.
Notes
- Go light on the egg wash. A quick dip is all you need for crispness without sogginess.
- If your ricotta is very wet, give it a quick blot with a paper towel before mixing so the filling stays creamy, not loose.
- This works just as well with raspberries, chopped strawberries, or a spoonful of jam swirled into the ricotta.
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