Blueberry and Ricotta Rice Paper Danish
A crisp rice paper danish filled with creamy ricotta, warm blueberries, and finished with honey. An easy dessert pastry made without dough.
Servings 1 person
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.