Blueberry and Ricotta Rice Paper Danish
This rice paper danish has crispy golden edges, a creamy ricotta center, jammy blueberries, and a honey finish. No dough, no lamination, and absolutely no pastry skills needed. Just rice paper doing something unexpected and genuinely delicious!
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I knew my obsession with Rice Paper Recipes 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.
Let's be clear, my savory rice paper recipes are some of my all time favorites. Bacon, Egg, and Cheese Rice Paper Spirals, Big Mac Rice Paper Spirals, Cheeseburger Spring Rolls, Spanakopita Rice Paper Spiral, Pepperoni Pizza Rice Paper Spiral...the list literally goes on. They're absolutely delicious, and many of those heavy-hitters make my all-time favorite crispy rice paper recipes list.
But this danish recipe? This one takes rice paper recipes to a new level, because it's rice paper dessert.
It takes the blueberry-inspired dessert flavor from my High Protein Blueberry Cheesecake and Ice Cream, but moves it into pastry territory without any of the pastry-making fuss. 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 rice paper danish works
Light Egg Wash Creates the Crispiness
The egg wash isn't just for color. A thin coat of beaten egg applied to the rice paper before baking creates a protein-rich layer on the surface that browns and crisps in the oven rather than drying out. The key word is light. A quick dip rather than a soak keeps the rice paper pliable enough to fold without cracking, while still giving the surface enough egg to crisp properly at 400°F.
Three Sheets Give You Structure
One sheet of rice paper is too thin and fragile to hold a creamy filling without tearing. Three sheets stacked together act like a makeshift pastry dough! They give it enough body to contain the ricotta and blueberries through the bake. They also create more layers, which means more surface area for crisping and a more substantial bite at the edges.
Ricotta and Cream Cheese Are a Deliberate Combination
Ricotta alone is too loose and wet — it spreads during baking and can make the danish soggy from the inside. Cream cheese alone is too dense and rich. Together they create a filling that's light enough to feel like a pastry filling but structured enough to hold its shape. If your ricotta is particularly wet, a quick blot with a paper towel before mixing removes the excess liquid that would otherwise weaken the base.
Hot and Fast Baking Sets Everything at Once
400°F for 10 to 15 minutes is enough. We want to crisp the rice paper exterior and warm the filling without giving the blueberries time to release too much liquid. Lower heat extends the bake time, which gives the berry juice more time to seep into the base and soften it. Pull the danish the moment the edges look deeply golden. That's the visual cue that the rice paper has fully crisped rather than just browned.
"How fun is this. It's truly a danish! Gluten-free, delicious, and absolutely unique."
- Lilith (email subscriber)
Recipe
Blueberry and Ricotta Rice Paper Danish
Watch:
Ingredients
Method
- 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
- On the Air Fryer Option: One of our readers, Babs, figured out a great air fryer method for this. Assemble on a parchment liner sprayed with oil, air fry at around 375°F for 6 minutes, then slide the danish off the liner so the bottom crisps directly on the basket for the last minute or two. It works beautifully and is slightly faster than the oven. If the parchment curls, she recommends weighing it down with apple quarters — which also bake alongside and make a great snack.
- On the Egg Wash Alternative: If you can't eat eggs, a brush of almond milk with a small amount of honey works as a substitute. You want something that will brown and caramelize on the surface rather than just steam off. It won't get quite as deeply golden as egg wash but it works well enough to get good crispiness from the rice paper.
- On Variations: This danish takes well to almost any fruit. Raspberries, chopped strawberries, or a spoonful of jam swirled into the ricotta all work with the same technique. Stone fruits like sliced peaches or cherries are worth trying in summer. Keep wet fillings light — too much liquid filling softens the base before it crisps. A spoonful of jam is the right amount if you're going that route.
- On Serving: This eats best warm, straight from the oven. The ricotta filling firms slightly as it cools and the rice paper loses some of its snap. If you're making it for guests, time the bake so it comes out close to when you want to serve it. A dusting of powdered sugar over the top right before serving is a nice finishing touch that also makes it look considerably more impressive.
Nutrition
Tried this recipe?
Let us know how it was!Common questions about the rice paper danish
Yes, and rice paper is one of the most effective ways to do it! Three sheets of rice paper stacked together and lightly coated in egg wash create a base with enough structure to hold a creamy filling and crisp up at high heat. The result has golden, crunchy edges and a flaky quality that mimics the exterior of a traditional danish without any dough-making, lamination, or pastry skills.
Yes. Rice paper is made from rice flour and water, making it naturally gluten free. This recipe is fully gluten free as written. If you're cooking for someone with celiac disease, check that your other ingredients including baking powder if using are also certified gluten free.
Yes. Use them straight from the freezer without thawing. Frozen blueberries release more liquid than fresh as they bake, so keep the quantity on the lighter side and blot your ricotta well before mixing. The burst, jammy quality of frozen blueberries is actually really good in this format.
Cottage cheese blended until smooth is the closest substitute. It has a similar texture and mild flavor once blended. Greek yogurt works too but is slightly tangier and thinner — mix it with cream cheese to add structure. Mascarpone is a richer option that works well if you want a more indulgent filling.
Yes. Assemble on a parchment liner sprayed lightly with oil. Air fry at 375°F for about 6 minutes, then slide the danish off the liner so the bottom crisps directly on the basket for the last minute. The air fryer version gets slightly crispier edges than the oven version and cooks a little faster.
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Skeptical at first but that all changed once I made it! Thanks can't wait to make it again and work on perfecting my assembly technique. Didn't have cream cheese so added a bit of cottage cheese and it worked great. The rice paper puffs up and got that yummy crunch. Sorry I doubted it 🙂
I'm so glad to hear, Babs! Is this your first of the rice paper recipes? I didn't believe how versatile rice paper could be either...and here I am now, the biggest fan! So glad you enjoyed.
Tried a shortcut and it worked...I use the parchment paper air fryer liner sprayed with oil to both assemble and cook the Danish. That way I don't have to transfer it from the oiled assembly surface to the cooking surface. After about 6 minutes in the air fryer, I slide the Danish off the liner so the bottom will also crisp up. After it cooks, I dust the top with some powdered sugar. If anyone is worried about the liner curling up during the cooking. cut an apple in quarters and use it to hold down the paper. Win Win, a very tasty Danish and a baked apple. SOOOO GOOOD Thanks for all your great recipes Chef
Wow Babs, I love this! Bravo!!
All of these rice paper recipes look so good! I know the egg is obviously an important component, but have you by chance tested out any egg alternatives for brushing the outside? Like JustEgg or aquafaba? I'm not vegan, but can't eat eggs 🙁
Hi Jennifer! I wouldn't use an egg alternative, but almond milk with a little sprinkle of sugar or honey would work. You just want something that's going to brown and caramelize. Enjoy!!
Thank for these great recipes!
My health conscious husband is undergoing radiation treatment and is on a low fiber diet.This rice paper trick will help in my efforts to keep him from crying over this new almost all white food diet. (We’re really missing fresh fruits and veggies.)
I never thought of using rice paper these ways and can’t wait to try them.
The possibilities with rice paper are endless, Deo! Can't wait to hear what you try.