Chocolate Chip Pastry Squares

This flaky ricotta chocolate chip pastry squares recipe creates the perfect balance of creamy cheese, melty chocolate chips, and buttery pastry for an impressive yet effortless treat that will make everyone think you spent hours in the kitchen.

I first made these squares for a last minute dessert when friends dropped by unexpectedly. The combination of warm chocolate and creamy ricotta on flaky pastry had everyone asking for the recipe before they even finished their first piece.

Ingredients

• Puff Pastry Sheet: Thawed, creates the flaky buttery base that puffs up beautifully in the oven
• Ricotta cheese: Adds a creamy tangy element that balances the sweetness perfectly
• Chocolate chips: Provide pockets of melty chocolate goodness throughout each bite
• Coarse sugar: Sprinkled on top, adds a delightful crunch and caramelized sweetness
• Egg wash: Gives the pastry that beautiful golden sheen and helps seal the edges

Step-by-Step Instructions

Prepare the pastry:

Take your frozen puff pastry out about 30 minutes before you plan to start baking. If you forget to thaw it ahead of time no worries just follow the quick thaw instructions on the packaging. Preheat your oven to 350F/177C to ensure it's perfectly hot when your pastries are ready to bake.

Cut the squares:

Unroll your thawed puff pastry sheet and cut it into 9 equal squares using a pizza cutter or sharp knife. The beauty of this recipe is that no rolling pin is needed just use the pastry as it comes. Transfer these squares carefully to a parchment lined baking sheet leaving a little space between each one.

Add the ricotta:

Place approximately 1 tablespoon of ricotta cheese in the center of each pastry square. Gently spread it into a small circle but be sure to leave a 1 to 2 centimeter border around the edges. This border will puff up beautifully and keep the filling contained.

Brush with egg wash:

Whisk one egg until completely combined then use a pastry brush to apply it to the exposed edges of the pastry. Be careful to avoid brushing the ricotta centers. The egg wash creates that gorgeous golden color and helps seal the pastry edges.

Add chocolate and sugar:

Sprinkle about 1 tablespoon of chocolate chips over the ricotta cheese on each square distributing them evenly. Finish by sprinkling each square with a pinch of coarse sugar which will create a delightful crunch and beautiful sparkle.

Bake to perfection:

Place your prepared squares in the preheated oven and bake for approximately 15 minutes. Look for a deep golden brown color and significant puffing around the edges. The pastry should be visibly flaky and the chocolate chips should be melted and glistening.

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The combination of ricotta and chocolate in these pastries reminds me of cannoli filling which is my absolute favorite Italian dessert. My daughter now requests these for special breakfast occasions and has even learned to help me assemble them which makes the process even more enjoyable.

Choosing the Right Ingredients

The quality of your ricotta makes a significant difference in these pastries. Look for whole milk ricotta that's thick and creamy rather than watery. If your ricotta seems too wet drain it in a fine mesh sieve lined with paper towels for about 30 minutes before using. For chocolate chips consider using mini chips which distribute more evenly or chop a high quality chocolate bar into small pieces for an elevated flavor experience.

Make Ahead Options

These pastry squares can be assembled up to 24 hours in advance and kept refrigerated until you're ready to bake them. Simply prepare as directed through the chocolate chip and sugar topping step then cover loosely with plastic wrap and refrigerate. When ready to bake remove from the refrigerator while the oven preheats and add an extra minute or two to the baking time if baking directly from the refrigerator.

Flavor Variations

While the classic ricotta and chocolate chip combination is divine feel free to experiment with different flavors. Try adding orange or lemon zest to the ricotta for a citrusy brightness. Substitute the chocolate chips with fresh berries or jam for a fruity version. For a more decadent treat drizzle the baked pastries with a simple glaze made from powdered sugar and milk or melted chocolate for an extra special finishing touch.

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With minimal effort and a few simple ingredients, you can create pastries that deliver bakery-level deliciousness right from your own kitchen.

Frequently Asked Questions

→ Can I make these pastry squares ahead of time?

Yes, you can assemble the squares ahead of time and refrigerate them (covered) for up to 24 hours before baking. You may need to add 1-2 minutes to the baking time if cooking from cold.

→ Can I substitute the ricotta cheese?

Absolutely! Cream cheese, mascarpone, or cottage cheese (drained) make excellent substitutes for ricotta in this pastry. Each will provide a slightly different flavor profile.

→ What type of chocolate chips work best?

Semi-sweet chocolate chips are recommended, but you can use milk chocolate, dark chocolate, or even white chocolate chips depending on your preference. Mini chips will distribute more evenly across the pastry.

→ How should I store leftover pastry squares?

Store cooled pastry squares in an airtight container at room temperature for up to 2 days, or refrigerate for 3-4 days. Reheat in a 300°F oven for 5 minutes to restore crispness.

→ Can I add other flavors to these pastry squares?

Definitely! Consider adding orange or lemon zest to the ricotta, a sprinkle of cinnamon, a drop of vanilla extract, or even replacing some chocolate chips with chopped nuts or dried fruit.

→ Can I use homemade puff pastry instead of store-bought?

Yes, homemade puff pastry works wonderfully. Roll it to about 1/4 inch thickness and cut into equal squares before proceeding with the recipe as written.