Rice Paper Blueberry Danish

Name: Rice Paper Blueberry Danish
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Fusion
Ingredients: 8-10 sheets Rice paper sheets (round or square, about 8.5 inches / 22 cm); 8 oz Cream cheese (softened, full-fat recommended); 1/4 cup Granulated sugar (for the cream cheese filling); 1 tsp Vanilla extract (pure vanilla extract); 1/2 tsp Lemon zest (finely grated, optional but recommended for brightness); 1 cup Blueberries (fresh or frozen (not thawed)); 1 large Egg (for egg wash); 1 tbsp Water (for egg wash); to taste Powdered sugar (for dusting, optional)

A creative and lighter take on the classic Danish pastry, this recipe utilizes delicate rice paper sheets to create a unique, crispy crust. It features a luscious, tangy cream cheese filling swirled with fresh, juicy blueberries, baked until golden brown and delightfully puffed. This innovative Danish offers a wonderful balance of sweet and tart flavors with an unexpected texture, perfect for a special breakfast, brunch, or an elegant dessert.

#Danish

#Rice Paper

#Blueberry

#Pastry

#Breakfast

#Dessert

#Fusion

#Cream Cheese

#Sweet

Cream Cheese Filling Prep

Recipe Information

20m

Prep Time

20m

Cook Time

40m

Total Time

Servings

Medium

Fusion

English

Nutrition (per serving)

310

Calories

Protein

38g

Carbs

17g

Fat

Assembling the Danish

Ingredients

Rice paper sheets
(round or square, about 8.5 inches / 22 cm)
8 sheets
Cream cheese
(softened, full-fat recommended)
8 oz
Granulated sugar
(for the cream cheese filling)
1 cup
Vanilla extract
(pure vanilla extract)
1 tsp
Lemon zest
(finely grated, optional but recommended for brightness)
1 tsp
Blueberries
(fresh or frozen (not thawed))
1 cup
Egg
(for egg wash)
1 large
Water
(for egg wash)
1 tbsp
Powdered sugar
(for dusting, optional)
to taste

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Freshly Baked Golden Danish

Instructions

0/9 completed

1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
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5m
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Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
5m
Ensuring the oven is fully preheated is crucial for even baking and a crisp crust.
2
In a medium bowl, combine the softened cream cheese, granulated sugar, vanilla extract, and lemon zest (if using). Mix until smooth and well combined, ensuring no lumps remain.
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3m
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In a medium bowl, combine the softened cream cheese, granulated sugar, vanilla extract, and lemon zest (if using). Mix until smooth and well combined, ensuring no lumps remain.
3m
Make sure your cream cheese is at room temperature to prevent lumps and make mixing easier.
3
Prepare your rice paper: gently dip one rice paper sheet in warm water for about 10-15 seconds until it becomes pliable but not overly soft. Lay it flat on a clean, damp surface.
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1m
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Prepare your rice paper: gently dip one rice paper sheet in warm water for about 10-15 seconds until it becomes pliable but not overly soft. Lay it flat on a clean, damp surface.
1m
Do not oversoak the rice paper, as it will become too sticky and difficult to handle.
4
Place another softened rice paper sheet overlapping the first one by about 1 inch (2.5 cm) to create a larger surface. Repeat with two more sheets to form a layered base for one Danish.
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2m
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Place another softened rice paper sheet overlapping the first one by about 1 inch (2.5 cm) to create a larger surface. Repeat with two more sheets to form a layered base for one Danish.
2m
Slightly overlapping the sheets will create a more stable base and a flakier texture.
5
Spoon about 2-3 tablespoons of the cream cheese filling onto the center of the layered rice paper, spreading it slightly but leaving a border. Arrange a small handful of blueberries on top of the cream cheese filling.
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2m
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Spoon about 2-3 tablespoons of the cream cheese filling onto the center of the layered rice paper, spreading it slightly but leaving a border. Arrange a small handful of blueberries on top of the cream cheese filling.
2m
Don't overfill, as it might seep out during baking. Leave enough room to fold the edges.
6
Carefully fold the edges of the rice paper inwards over the filling, creating a square or rectangular Danish shape, pressing gently to seal. Transfer the assembled Danish to the prepared baking sheet.
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2m
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Carefully fold the edges of the rice paper inwards over the filling, creating a square or rectangular Danish shape, pressing gently to seal. Transfer the assembled Danish to the prepared baking sheet.
2m
Be gentle when folding to avoid tearing the delicate rice paper.
7
In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Lightly brush the top of each Danish with the egg wash for a golden, shiny finish.
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1m
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In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Lightly brush the top of each Danish with the egg wash for a golden, shiny finish.
1m
The egg wash helps achieve that beautiful golden-brown color and adds a slight crispiness.
8
Bake for 15-20 minutes, or until the rice paper is golden brown and crispy, and the filling is set. Keep an eye on them as rice paper can brown quickly.
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18m
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Bake for 15-20 minutes, or until the rice paper is golden brown and crispy, and the filling is set. Keep an eye on them as rice paper can brown quickly.
18m
Oven temperatures vary; check for doneness around the 15-minute mark to prevent over-browning.
9
Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack. Dust with powdered sugar, if desired, before serving warm or at room temperature.
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10m
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Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack. Dust with powdered sugar, if desired, before serving warm or at room temperature.
10m
Cooling slightly helps the Danish set and prevents it from falling apart when moved.