Description
Delight in these Ricotta Chocolate Chip Pastry Squares, a simple and elegant treat combining flaky puff pastry with creamy ricotta and sweet chocolate chips. Perfectly golden and sprinkled with coarse sugar, these squares offer a delightful balance of texture and flavor, ideal for breakfast, snack, or dessert.
Ingredients
Scale
Pastry
- 1 Puff Pastry Sheet, thawed
Filling
- 9 Tablespoons (135g) Ricotta cheese
- 9 Tablespoons (126g) Chocolate chips
- 1 Tablespoon Coarse/turbinado/demerara sugar (or a pinch on each square)
Glaze
- 1 egg, whisked
Instructions
- Thaw Puff Pastry: Set out your frozen puff pastry about 30 minutes prior to assembling these squares. If short on time, follow quick thaw instructions on the box to ensure it’s pliable but still cold.
- Preheat and Prepare Dough: Preheat your oven to 350°F (177°C). Unroll the puff pastry on a clean surface and cut into 9 equal squares using a pizza cutter or dough cutter, no rolling pin needed. Transfer these squares onto a parchment-lined baking pan to ensure even baking and easy cleanup.
- Add Ricotta Filling: Place about 1 tablespoon of ricotta cheese in the center of each square. Spread it gently into an even circle, ensuring you stay 1-2 centimeters away from the edges to prevent leakage during baking.
- Apply Egg Wash: Using a pastry brush, carefully brush the exposed edges of the pastry squares with the whisked egg. Avoid brushing the cheese center so it can bake evenly and remain creamy.
- Top with Chocolate Chips and Sugar: Sprinkle approximately 1 tablespoon of chocolate chips evenly over the ricotta on each square. Then, sprinkle a small pinch of coarse sugar on the exposed pastry edges and chocolate chip topping for a subtle crunch and shimmer.
- Bake: Place the baking sheet in the preheated oven and bake at 350°F (177°C) for approximately 15 minutes or until the pastry is golden brown, puffed, and flaky. Watch closely toward the end to avoid over-browning. Remove from oven and allow to cool slightly before serving.
Notes
- For best results, keep the puff pastry cold until just before baking to achieve maximum flakiness.
- You can substitute the coarse sugar with regular granulated sugar if turbinado is unavailable.
- Serve warm for the best flavor and texture combination.
- Store leftovers in an airtight container and reheat gently in the oven for best freshness.
- Feel free to experiment by adding fresh fruit or nuts to the filling for extra flavor and texture.
