Ricotta Chocolate Chip Pastry Squares are an indulgent yet light treat, offering a perfect balance of creamy ricotta cheese and rich chocolate chips, all wrapped in a flaky, buttery pastry. These squares are simple to prepare and make for a delicious snack, breakfast, or dessert. The creamy ricotta filling combined with the gooey chocolate chips creates an irresistible flavor, making these pastry squares a true crowd-pleaser.
Why You’ll Love This Recipe
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Flaky and buttery: The pastry dough is soft, buttery, and flaky, perfectly complementing the rich filling.
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Creamy ricotta filling: The ricotta cheese creates a smooth, creamy filling that pairs wonderfully with the chocolate chips.
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Perfectly balanced sweetness: The slight sweetness of the ricotta, combined with the chocolate chips, creates a decadent but not overly sweet treat.
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Easy to make: With pre-made pastry dough, these squares come together quickly, making them perfect for a last-minute dessert or snack.
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Versatile: These squares are perfect for breakfast, dessert, or even as a special treat for a brunch or coffee break.
Ingredients
For the pastry:
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1 sheet puff pastry (store-bought or homemade, thawed if frozen)
For the filling:
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1 cup ricotta cheese (drained)
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½ cup powdered sugar
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1 teaspoon vanilla extract
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½ cup mini chocolate chips
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1 egg (for egg wash)
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A pinch of salt
For garnish:
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Powdered sugar (optional, for dusting)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
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Prepare the ricotta filling: In a mixing bowl, combine the ricotta cheese, powdered sugar, vanilla extract, and a pinch of salt. Mix until smooth and well combined. Stir in the mini chocolate chips, ensuring they are evenly distributed throughout the mixture.
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Prepare the puff pastry: Roll out the puff pastry sheet on a lightly floured surface. Cut the pastry into squares (about 3 inches by 3 inches). You should be able to make 9-12 squares, depending on the size you want.
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Fill the pastry squares: Spoon a generous tablespoon of the ricotta mixture into the center of each pastry square, leaving a small border around the edges.
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Seal the squares: Fold the corners of the pastry over the filling to form a square or rectangle shape. Press the edges together gently to seal them. You can also crimp the edges with a fork for a decorative touch.
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Egg wash: Beat the egg in a small bowl and brush the tops of the pastry squares with the egg wash to give them a golden, glossy finish when baked.
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Bake: Place the pastry squares on the prepared baking sheet and bake for 15-20 minutes, or until they are golden brown and puffed up.
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Cool and serve: Allow the pastry squares to cool for a few minutes before serving. Dust with powdered sugar for a finishing touch, if desired.
Servings and Timing
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Servings: This recipe makes about 9-12 pastry squares, depending on the size.
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Preparation time: 10 minutes
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Baking time: 15-20 minutes
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Total time: 25-30 minutes
Variations
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Add-ins: You can mix in other ingredients like raisins, chopped nuts, or dried fruit for a unique twist.
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Fruit filling: Try adding a spoonful of fruit preserves (such as raspberry or apricot) to the ricotta mixture for a fruity flavor that complements the chocolate chips.
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Glazed option: Drizzle the cooled pastry squares with a simple glaze made from powdered sugar and a bit of milk or vanilla extract for an extra layer of sweetness.
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Vegan version: Use dairy-free ricotta and puff pastry to make these pastry squares vegan-friendly.
Storage/Reheating
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Storage: Store any leftover Ricotta Chocolate Chip Pastry Squares in an airtight container at room temperature for up to 2-3 days. If you want to keep them fresh for longer, refrigerate them for up to a week.
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Freezing: These pastry squares freeze well. Once cooled, wrap them tightly in plastic wrap and store them in an airtight container. They can be frozen for up to 1 month. To reheat, simply pop them in the oven at 350°F (175°C) for about 5-10 minutes.
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Reheating: If refrigerated, you can reheat them in the microwave for 15-20 seconds or in the oven at 300°F (150°C) for 5 minutes.
FAQs
Can I use a different type of cheese instead of ricotta?
While ricotta is the traditional choice for this recipe, you can use mascarpone or cream cheese for a richer, creamier filling.
Can I make these pastry squares in advance?
Yes, you can prepare the pastry squares up to the point of baking and refrigerate them for up to 24 hours before baking. Just be sure to let them come to room temperature before baking for the best results.
Can I use regular chocolate chips instead of mini chips?
Yes, you can use regular chocolate chips, but mini chips work better for evenly distributing the chocolate throughout the filling.
Can I make these without puff pastry?
If you prefer a less flaky crust, you can use phyllo dough or even a simple shortcrust dough for the base.
How do I know when the pastry is done?
The pastry squares are done when they are golden brown and puffed up. If the filling is oozing out, that’s a good sign they’re fully cooked!
Can I make these in a larger pan instead of individual squares?
Yes, you can bake this recipe in a larger baking dish or tart pan. Just adjust the baking time accordingly, and make sure the filling is set before removing it from the oven.
Conclusion
Ricotta Chocolate Chip Pastry Squares are a heavenly combination of creamy ricotta, sweet brown sugar, and gooey chocolate chips, all wrapped in a buttery, flaky pastry. These squares are quick to make, perfect for any occasion, and sure to satisfy your sweet cravings. Whether you’re serving them for dessert, brunch, or as an afternoon snack, they’re guaranteed to be a hit. Enjoy the rich flavors and the delightful texture with every bite!
Print
Ricotta Chocolate Chip Pastry Squares
- Total Time: 25-30 minutes
- Yield: 9-12 pastry squares
- Diet: Vegetarian
Description
Ricotta Chocolate Chip Pastry Squares are an indulgent yet light treat, offering a perfect balance of creamy ricotta cheese and rich chocolate chips, all wrapped in a flaky, buttery pastry. These squares are simple to prepare and make for a delicious snack, breakfast, or dessert. The creamy ricotta filling combined with the gooey chocolate chips creates an irresistible flavor, making these pastry squares a true crowd-pleaser.
Ingredients
For the pastry:
1 sheet puff pastry (store-bought or homemade, thawed if frozen)
For the filling:
1 cup ricotta cheese (drained)
½ cup powdered sugar
1 teaspoon vanilla extract
½ cup mini chocolate chips
1 egg (for egg wash)
A pinch of salt
For garnish:
Powdered sugar (optional, for dusting)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, combine the ricotta cheese, powdered sugar, vanilla extract, and a pinch of salt. Mix until smooth and well combined. Stir in the mini chocolate chips, ensuring they are evenly distributed throughout the mixture.
- Roll out the puff pastry sheet on a lightly floured surface. Cut the pastry into squares (about 3 inches by 3 inches). You should be able to make 9-12 squares, depending on the size you want.
- Spoon a generous tablespoon of the ricotta mixture into the center of each pastry square, leaving a small border around the edges.
- Fold the corners of the pastry over the filling to form a square or rectangle shape. Press the edges together gently to seal them. You can also crimp the edges with a fork for a decorative touch.
- Beat the egg in a small bowl and brush the tops of the pastry squares with the egg wash to give them a golden, glossy finish when baked.
- Place the pastry squares on the prepared baking sheet and bake for 15-20 minutes, or until golden brown and puffed up.
- Allow the pastry squares to cool for a few minutes before serving. Dust with powdered sugar for a finishing touch, if desired.
Notes
You can mix in other ingredients like raisins, chopped nuts, or dried fruit for a unique twist.
For a fruity flavor, try adding a spoonful of fruit preserves (such as raspberry or apricot) to the ricotta mixture.
If you prefer, drizzle the cooled pastry squares with a simple glaze made from powdered sugar and a bit of milk for added sweetness.
This recipe can be made vegan by using dairy-free ricotta and puff pastry, and maple syrup instead of powdered sugar.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pastry square
- Calories: 230
- Sugar: 8g
- Sodium: 110mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
