Blueberry and Ricotta Rice Paper Danish

blueberry ricotta rice paper danish with jammy blueberry center and sesame seed topping

5 from 2 votes

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.

Course Appetizer, Breakfast, Snack

Cuisine American

Keyword blueberry rice paper danish, easy dessert danish, gluten free danish, rice paper dessert, ricotta rice paper danish

Prep Time 5

Cook Time 15

Total Time 20

Servings person

Calories 437kcal

Author Chef Josh

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.

Video

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