Description
These Ricotta Chocolate Chip Pastry Squares combine flaky store-bought puff pastry with a creamy, sweet ricotta filling studded with semi-sweet chocolate chips. Baked to golden perfection, they make a delightful and easy dessert or snack that’s perfect for any occasion.
Ingredients
Scale
Pastry
- 1 package store-bought puff pastry (2 sheets), thawed
- 1 tablespoon all-purpose flour (for dusting)
Filling
- 2 cups ricotta cheese
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup semi-sweet chocolate chips
For Dusting (Optional)
- Additional powdered sugar
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to ensure it’s properly heated for baking the pastry squares.
- Prepare the Baking Dish: Grease a 9×13 inch baking pan to prevent the pastry from sticking during baking.
- Prepare Bottom Pastry Layer: Unroll one sheet of thawed puff pastry and fit it into the bottom of the greased baking dish, trimming any excess pastry for a neat fit.
- Make the Ricotta Filling: In a mixing bowl, combine the ricotta cheese, powdered sugar, vanilla extract, and large egg. Mix thoroughly until the filling is smooth and creamy.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips evenly throughout the ricotta mixture to ensure every bite has some chocolatey goodness.
- Assemble the Pastry: Pour the ricotta and chocolate chip filling over the bottom pastry layer, spreading it evenly to the edges.
- Add Top Pastry Layer: Unroll the second puff pastry sheet and place it gently over the ricotta filling. Trim any excess and seal the edges by pressing down with a fork all around to prevent leaks.
- Vent the Pastry: Use a sharp knife to cut several slits into the top pastry layer to allow steam to escape during baking, preventing sogginess.
- Bake: Place the assembled dish in the preheated oven and bake for 30-40 minutes or until the top pastry is puffed up and golden brown.
- Cool Down: Remove the baked pastry from the oven and let it cool in the baking dish for 20-30 minutes, allowing the filling to set for easier slicing.
- Serve: Cut the cooled pastry into squares and dust the top with additional powdered sugar if desired before serving.
Notes
- Make sure the puff pastry sheets are fully thawed but still cold before handling to avoid tearing.
- Use whole milk or full-fat ricotta for the creamiest texture and best flavor.
- For extra flavor, you can add a pinch of cinnamon or lemon zest to the ricotta filling.
- Store leftovers covered in the refrigerator and consume within 2-3 days for best freshness.
- This recipe can be doubled easily by using additional puff pastry sheets and a larger baking dish.
