If you’ve ever dreamed of a dessert that feels both light and luxuriously rich, then this Ricotta Chocolate Chip Pastry Squares Recipe is about to steal your heart. Imagine flaky, golden puff pastry layered with a creamy ricotta filling that’s sweetened just right and studded with mini chocolate chips that melt perfectly with every bite. It’s an Italian-inspired treat that’s simple enough for a weekday dessert but elegant enough to serve guests, making it one of those charming recipes you’ll want to keep coming back to again and again.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity; each ingredient plays a crucial role in creating the perfect balance of texture, flavor, and visual appeal. From the buttery puff pastry to the creamy ricotta and melty chocolate chips, every element brings something special to your kitchen.
- Puff pastry sheet (thawed): Provides the flaky, golden base that makes these squares irresistibly crisp.
- Whole milk ricotta cheese (1 cup): Offers a rich and creamy filling that’s mild and slightly sweet.
- Granulated sugar (¼ cup): Sweetens the ricotta just enough to complement the chocolate chips without overpowering.
- Vanilla extract (½ teaspoon): Adds a warm, floral hint that rounds out the flavors beautifully.
- Mini chocolate chips (â…“ cup): Perfectly sized for even distribution and delightful bursts of chocolate in every bite.
- Egg (beaten): Creates a shiny, golden finish on the pastry squares for that picture-perfect look.
- Powdered sugar (optional): A delicate dusting to finish your pastries with a touch of elegance and sweetness.
How to Make Ricotta Chocolate Chip Pastry Squares Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. This ensures your pastry squares bake evenly and don’t stick, while giving you a smooth surface to work on that’s easy to clean up afterward.
Step 2: Make the Ricotta Filling
In a medium bowl, mix the whole milk ricotta cheese with granulated sugar and vanilla extract until the mixture is smooth and slightly creamy. Then gently fold in the mini chocolate chips—this gives you those little pockets of chocolate bliss that really make this recipe shine.
Step 3: Shape Your Pastry
Lightly flour your surface and roll out the thawed puff pastry sheet into a 10×10-inch square. Then cut it into 9 equal squares. This is where things get fun: add a spoonful of your ricotta mixture to the center of each square. If you like, fold each square into a triangle or simply fold the corners slightly toward the center for an open-faced look, pressing gently if folded so they hold together during baking.
Step 4: Apply Egg Wash and Bake
Brush the tops of your pastry squares with the beaten egg to achieve that irresistible golden sheen. Bake the squares in your preheated oven for 15 to 18 minutes, until they’re puffed up and beautifully golden. The scent filling your kitchen at this point will have you counting down the minutes.
Step 5: Cool and Optional Dusting
Once baked, let the pastry squares cool slightly on a wire rack. If you want to add a bit of extra flair and sweetness, dust them lightly with powdered sugar before serving—this final touch makes them look just as delightful as they taste.
How to Serve Ricotta Chocolate Chip Pastry Squares Recipe
Garnishes
Sprinkling powdered sugar over these Ricotta Chocolate Chip Pastry Squares Recipe is a classic and easy way to make them look festive and elegant. For a modern twist, try drizzling a touch of honey or dusting with grated orange zest for a fresh citrus aroma.
Side Dishes
This dessert pairs wonderfully with a cup of freshly brewed espresso or a glass of chilled Moscato, balancing the creamy sweetness of the pastries. For a cozy brunch spread, serve alongside fresh berries or mixed fruit salad for a burst of freshness.
Creative Ways to Present
Why not arrange these squares on a rustic wooden board for a charming, casual presentation? You could also layer them with whipped cream and berries in a trifle-style dessert bowl to impress guests with layers of flavor and texture inspired by the Ricotta Chocolate Chip Pastry Squares Recipe.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store your pastry squares in an airtight container in the refrigerator. They’ll keep well for up to 3 days, preserving the creaminess of the ricotta filling and the pastry’s flaky texture when reheated.
Freezing
You can freeze these pastry squares before baking by assembling them on a parchment-lined tray and popping them into the freezer until firm. Then transfer to a freezer-safe container. When ready, bake from frozen adding a few extra minutes to the baking time to enjoy fresh-tasting treats anytime.
Reheating
To bring these pastries back to life, reheat them gently in a toaster oven or regular oven at 350°F for about 5-7 minutes. This restores their flaky texture and warms the ricotta filling perfectly, making each bite taste freshly baked.
FAQs
Can I use part-skim ricotta instead of whole milk ricotta?
Absolutely! Part-skim ricotta works fine and will reduce the fat slightly, though whole milk ricotta gives a creamier, richer filling that’s ideal for this recipe.
Do I have to use mini chocolate chips or can I use regular size?
Mini chocolate chips are preferred because they distribute more evenly and melt gently into the filling. Regular size chips can work but might create larger pockets of melted chocolate.
Is it possible to make these dairy-free?
You can experiment with dairy-free ricotta substitutes and use a vegan puff pastry. The texture and flavor might vary but you’ll still get a tasty treat inspired by this recipe.
Can I add other flavors to the ricotta filling?
Definitely! Adding a pinch of cinnamon, nutmeg, or even some grated lemon or orange zest adds wonderful depth. Feel free to tweak the filling to suit your tastes.
How long do these pastries keep fresh after baking?
They’re best enjoyed warm but will stay fresh for up to 3 days refrigerated. Beyond that, the pastry may lose some crispness, but reheating can help bring them back to life.
Final Thoughts
There’s something undeniably charming about the Ricotta Chocolate Chip Pastry Squares Recipe, combining simple ingredients into a treat that always feels special. Whether you’re sharing with loved ones or indulging in a quiet moment, these pastry squares promise comfort, sweetness, and a little touch of magic. Go ahead, whip up a batch and watch them disappear faster than you can say “delicious.”
Print
Ricotta Chocolate Chip Pastry Squares Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 9 squares
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
These Ricotta Chocolate Chip Pastry Squares are a delightful Italian-inspired dessert featuring flaky puff pastry filled with a creamy, sweet ricotta mixture and mini chocolate chips. Easy to prepare and perfect for any occasion, these pastries bake to a golden perfection and can be enjoyed warm or at room temperature.
Ingredients
Pastry
- 1 sheet puff pastry (thawed)
Filling
- 1 cup whole milk ricotta cheese
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- â…“ cup mini chocolate chips
For Topping
- 1 egg (beaten, for egg wash)
- Powdered sugar for dusting (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 400°F and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make Ricotta Filling: In a medium bowl, combine the ricotta cheese, granulated sugar, and vanilla extract. Mix thoroughly until the mixture is smooth and creamy. Gently fold in the mini chocolate chips, distributing them evenly throughout the filling.
- Prepare Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry sheet into a 10×10-inch square to create an even thickness. Use a sharp knife or ruler to cut the pastry into 9 equal squares.
- Assemble Pastry Squares: Place a spoonful of the ricotta and chocolate chip mixture in the center of each pastry square. You can either fold each square into a triangle or leave them open-faced by folding the corners toward the center slightly, pressing gently to seal if folded.
- Apply Egg Wash: Transfer the prepared squares onto the lined baking sheet. Lightly brush the tops with the beaten egg to give the pastries a golden, glossy finish when baked.
- Bake: Place the baking sheet in the preheated oven and bake for 15–18 minutes, or until the pastry is puffed up and golden brown.
- Cool and Serve: Remove the pastries from the oven and let them cool slightly on a wire rack. Dust with powdered sugar if desired before serving to add a touch of sweetness and presentation appeal.
Notes
- Best enjoyed warm fresh from the oven for a soft and gooey texture.
- Store leftovers in the refrigerator and reheat in a toaster oven to maintain crispiness.
- For extra flavor, add a pinch of cinnamon or orange zest to the ricotta filling before assembling.
- Can be served as a breakfast treat or elegant dessert.
