Ricotta Chocolate Chip Pastry Squares Recipe
Imagine golden, puffy parcels, each bite revealing a creamy, sweet filling dotted with rich chocolate—the magic of Ricotta Chocolate Chip Pastry Squares. Simple to make and utterly delightful, these Italian-inspired treats combine pillowy ricotta, a hint of vanilla, and melt-in-your-mouth mini chocolate chips, all wrapped in light, flaky puff pastry. Whether you’re treating yourself with a weekend brunch, impressing at a dinner party, or just craving a cozy homemade dessert, this recipe promises a showstopper that’s as easy as it is irresistible.
Ingredients You’ll Need
You won’t believe how just a few simple staples can transform into something so special! Each of these ingredients brings its own magic—creamy richness, sweetness, or that unbeatable chocolatey bite—making Ricotta Chocolate Chip Pastry Squares a recipe you’ll turn to again and again.
- Puff pastry sheet: Grab a store-bought sheet to keep things effortless—it bakes up ultra-flaky with hardly any work.
- Whole milk ricotta cheese: The star of the show, ricotta gives a creamy, luscious texture (just drain it well for best results).
- Powdered sugar: Adds delicate sweetness and keeps the filling smooth—reserve extra for that pretty final dusting.
- Vanilla extract: A splash deepens the flavor, giving your pastries a warm and inviting aroma.
- Almond extract (optional): For an extra layer of nutty perfume, but don’t worry if you leave it out—the squares will still wow.
- Mini chocolate chips: Scattered throughout, they melt just enough, adding pockets of gooey chocolate in every bite.
- Egg: Brushed over the pastry, it creates a stunning, glossy golden finish you’ll love.
How to Make Ricotta Chocolate Chip Pastry Squares
Step 1: Prep Your Workspace and Oven
Start by preheating your oven to 400°F (200°C) and line a baking sheet with parchment paper. This keeps things nonstick and easy to clean up later. Having everything ready makes the whole process smooth and relaxed!
Step 2: Make the Creamy Ricotta Filling
In a medium bowl, stir together the ricotta, powdered sugar, vanilla extract, almond extract (if using), and mini chocolate chips. Mix until everything is smooth and evenly combined. The chocolate chips should be well distributed, and the mixture should look rich and creamy—resist eating it with a spoon right out of the bowl!
Step 3: Roll and Cut the Puff Pastry
On a lightly floured surface, gently roll your puff pastry sheet just enough to even it out and give you space for nice, equal squares. Use a sharp knife or pizza cutter to slice the pastry into 9 equal parts—it doesn’t have to be perfect, rustic is beautiful!
Step 4: Add the Ricotta Chocolate Chip Pastry Squares Filling
Spoon a generous dollop of the prepared ricotta mixture into the center of each pastry square. Be careful not to overfill—they’ll puff up and you want that creamy center to stay put. You’ll already feel those chocolate chip pockets begging for a bake!
Step 5: Shape the Squares
You get to choose your style here! Gently pinch two opposite corners of each square together above the filling to make a little parcel, or leave them open and go for a charming, rustic look. Either way, the filling will peek through, promising something special inside.
Step 6: Brush with Egg Wash and Bake
Brush the exposed pastry with beaten egg—this step gives you that irresistible bakery-style golden color. Arrange the squares on your lined baking sheet, giving them some space to puff up, and bake for 15–18 minutes. When they’re golden, puffed, and the aroma fills your kitchen, they’re ready!
Step 7: Cool and Finish with Powdered Sugar
Let the Ricotta Chocolate Chip Pastry Squares cool on the baking sheet for a few minutes so that the filling sets just a bit. Right before serving, dust them generously with extra powdered sugar for a touch of sweetness and a beautiful presentation.
How to Serve Ricotta Chocolate Chip Pastry Squares
Garnishes
Give your Ricotta Chocolate Chip Pastry Squares a final flourish by dusting them with powdered sugar or shaving a touch of dark chocolate over the top. If you want to dress them up even more, dot each with a twist of orange zest or a sprig of fresh mint for happy color and brightness.
Side Dishes
Pair these pastries with a steaming cup of espresso, a frothy cappuccino, or even an after-dinner digestif. For brunch, fresh berries or a fruit salad make a beautiful, light side that balances the creamy, chocolatey richness.
Creative Ways to Present
Arrange your Ricotta Chocolate Chip Pastry Squares on a rustic wooden board for a cozy, informal gathering, or stack them on a pretty cake stand for an elegant dessert table. For parties, cut them smaller and serve as bite-sized treats alongside fruit and nuts for a festive Italian-style dessert spread.
Make Ahead and Storage
Storing Leftovers
Leftover Ricotta Chocolate Chip Pastry Squares keep well in the refrigerator for up to two days. Place them in an airtight container to preserve their freshness and flavor, and be sure to let them cool completely before storing to avoid any sogginess.
Freezing
To freeze, arrange cooled pastry squares in a single layer on a tray until solid, then transfer to a freezer-safe container. They’ll keep their flavor for up to one month. Thaw overnight in the fridge before reheating so they retain the best texture.
Reheating
For best results, reheat your pastry squares uncovered in a 325°F (165°C) oven for 8–10 minutes. This revives the crispiness of the pastry while keeping the ricotta filling creamy and delicious—way better than reheating in the microwave!
FAQs
Can I use low-fat ricotta for this recipe?
You can substitute low-fat ricotta, but whole milk ricotta yields a creamier, richer filling. If you opt for low-fat, be sure to drain it extra well so your filling isn’t runny.
Is it possible to make Ricotta Chocolate Chip Pastry Squares gluten-free?
Yes! Just use a gluten-free puff pastry (they’re available in many grocery and specialty stores these days). The rest of the ingredients are naturally gluten-free, so it’s an easy swap.
How do I keep the pastry from getting soggy?
Make sure your ricotta is well drained before mixing the filling—this step is key! Also, let the pastries cool on a wire rack, which will help keep the bottom crisp.
Can I add fruit to the filling?
Absolutely! Finely chopped dried fruit, such as figs or apricots, works beautifully. Avoid fresh fruit with a lot of juice, as it can make the pastry soggy while baking.
Are Ricotta Chocolate Chip Pastry Squares good served cold?
They’re perfectly tasty at room temperature or even slightly chilled, but the flavors and textures really shine when the pastries are just barely warm and the chocolate is a touch melty.
Final Thoughts
If you’re looking for a sweet treat that’s both effortless and crowd-pleasing, these Ricotta Chocolate Chip Pastry Squares are for you. With their creamy filling, chocolate chip pops, and flaky golden pastry, they’re a true celebration of simple ingredients coming together in style. Grab your puff pastry and ricotta—it’s time to bake up some magic!
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Ricotta Chocolate Chip Pastry Squares Recipe
- Total Time: 33 minutes
- Yield: 9 pastry squares 1x
- Diet: Vegetarian
Description
Indulge in these delectable Ricotta Chocolate Chip Pastry Squares that are a perfect blend of creamy ricotta cheese, sweet chocolate chips, and flaky puff pastry. These delightful treats are easy to make and ideal for a sweet ending to any meal.
Ingredients
Puff Pastry:
- 1 sheet puff pastry, thawed
Ricotta Filling:
- 1 cup whole milk ricotta cheese
- 1/4 cup powdered sugar, plus extra for dusting
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/3 cup mini chocolate chips
Egg Wash:
- 1 egg, beaten
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Ricotta Filling: In a medium bowl, mix the ricotta, powdered sugar, vanilla extract, almond extract, and mini chocolate chips until smooth.
- Assemble the Pastries: Roll out the puff pastry, cut into squares, place filling in the center, fold and brush with egg wash.
- Bake: Transfer to the baking sheet and bake for 15–18 minutes until golden.
- Serve: Let cool slightly, dust with powdered sugar, and enjoy!
Notes
- Ensure well-drained ricotta for a thicker filling.
- Best enjoyed fresh; store in the refrigerator for up to 2 days.
- Add orange zest for a citrusy variation.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 pastry square
- Calories: 210
- Sugar: 8g
- Sodium: 105mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
