Ricotta Chocolate Chip Pastry Squares (Print Version)
# Ingredients:
→ Pastry
01 -
1 Puff Pastry Sheet, thawed
→ Filling
02 -
135g Ricotta cheese (9 tablespoons)
03 -
126g Chocolate chips (9 tablespoons)
04 -
1 Tablespoon Coarse turbinado or demerara sugar
→ Egg Wash
05 -
1 egg, whisked
# Instructions:
01 -
Set out frozen puff pastry about 30 minutes prior to assembly. If short on time, follow quick thaw instructions on packaging.
02 -
Preheat oven to 177°C (350°F). Unroll the puff pastry and cut into 9 equal squares using a pizza cutter or dough cutter. Transfer squares to a parchment-lined baking sheet.
03 -
Place approximately 1 tablespoon of ricotta cheese in the center of each square. Spread into an even circle, leaving 1-2cm border around the edges.
04 -
Brush the exposed pastry edges with egg wash, avoiding the cheese center.
05 -
Sprinkle each square with approximately 1 tablespoon of chocolate chips. Finish by sprinkling all squares with sugar.
06 -
Bake at 177°C (350°F) for approximately 15 minutes or until golden brown and flaky.
# Notes:
01 -
No rolling pin required for this recipe, making it perfect for quick preparation.