Crispy Rice Paper Raspberry Danishes
If you’re looking for a high-protein, low-carb alternative to traditional puff pastry, these Rice Paper Danishes are a total game-changer. They bake up incredibly crispy on the outside while staying creamy and sweet in the center.
Prep time: 5 minutes
Bake time: 12–15 minutes
Yields: 2 Danishes
Ingredients
The Base:
4 Rice paper sheets (2 per Danish)
1 Large egg+ 1 egg yolk (whisked, for dipping)
The Filling:
1/2 cup Greek yogurt (thick/strained works best or any)
1/2 scoop Vanilla protein powder (OR 1 tsp vanilla extract + sweetener of choice)
Fresh Raspberries
Honey (for drizzling)
Optional: Powdered sugar for dusting
Instructions
Prep the Oven: Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
Hydrate the Rice Paper: Whisk your egg in a shallow plate. Take two sheets of rice paper together and dip them into the egg wash, ensuring both sides are fully coated and the sheets are starting to soften.
Form the Crust: Place the doubled-up, wet rice paper onto the baking sheet. Fold the edges inward to create a square shape with a "rim" to hold the filling. Repeat for the second Danish.
Mix the Cream: In a small bowl, combine the Greek yogurt and vanilla protein powder (or vanilla/sweetener). Stir until smooth and thick.
Assemble: Dollop a generous spoonful of the yogurt mixture into the center of each rice paper square. Top with fresh raspberries and a small drizzle of honey.
Bake: Slide them into the oven for 12–15 minutes, or until the rice paper edges are golden brown and crispy.
Finish: Remove from the oven and let them cool for a minute to crisp up further. Dust with a little powdered sugar and an extra drizzle of honey if you're feeling fancy.