Ricotta Chocolate Chip Pastry Squares

Ricotta Chocolate Chip Pastry Squares combine buttery puff pastry, creamy ricotta, and rich chocolate chips in one irresistible bite-sized treat. The contrast between the crisp, flaky layers of golden pastry and the smooth, sweet cheese filling creates a delightful textural experience, while the scattered chocolate chips melt into pockets of indulgence throughout. These elegant little squares deliver cannoli-inspired flavors with minimal effort, making them perfect for last-minute entertaining or satisfying sweet cravings without hours in the kitchen.

I created these squares one Sunday afternoon when finding a half-empty container of ricotta in my refrigerator that needed using. What began as a simple fridge-clearing exercise turned into a happy accident that my family now requests regularly. Even my mother-in-law, who claims to dislike ricotta in desserts, devoured three squares before asking for the recipe.

Essential Ingredients

• Frozen puff pastry (1 sheet): The magical base that puffs into dozens of flaky, buttery layers with no effort
• Ricotta cheese (9 tablespoons/135g): Provides that creamy, sweet filling that balances the crisp pastry perfectly
• Chocolate chips (9 tablespoons/126g): Create pockets of melted chocolate goodness throughout each bite
• Coarse sugar (1 tablespoon turbinado or demerara): Adds a delightful crunch and caramelized sweetness to the top
• Egg (1 large): Creates that gorgeous golden sheen that makes these pastries bakery-worthy

Pastry Perfection

Easy Preparation:

Remove the frozen puff pastry from your freezer approximately 30 minutes before you plan to assemble the squares. The pastry should be pliable but still cool to the touch—this ensures it will maintain its layers when baked. If you're short on time, you can follow the quick-thaw method on the pastry package, typically involving a microwave. While the pastry thaws, preheat your oven to 350°F (177°C), allowing plenty of time for it to reach the proper temperature.

Simple Shaping:

Unfold the thawed puff pastry sheet onto a lightly floured surface or cutting board. Using a pizza cutter or sharp knife, divide the sheet into nine equal squares. There's no need for rolling pins or special equipment—the pre-rolled pastry does all the work for you. Transfer these squares to a parchment-lined baking sheet, leaving about an inch of space between each one to allow for expansion during baking.

Filling Formation:

Place a generous tablespoon of ricotta cheese in the center of each pastry square, gently spreading it into a circle while leaving a 1-2cm border around the edges. This border will puff up dramatically during baking, creating a beautiful frame for the filling. The ricotta should be at room temperature for easiest spreading. For added flavor, you could mix a drop of vanilla extract or a sprinkle of orange zest into the ricotta before spreading.

Finishing Touches:

Whisk the egg in a small bowl until completely blended, then use a pastry brush to carefully apply this egg wash to the exposed pastry borders, avoiding the cheese-filled center. This egg wash creates that professional-looking golden shine during baking. Sprinkle approximately one tablespoon of chocolate chips over each ricotta-topped square, allowing some to sink slightly into the cheese. Finally, sprinkle each square with coarse sugar, which will create a delightful crunch and caramelized sweetness.

Baking Brilliance:

Bake the prepared squares in your preheated oven for 15-18 minutes, watching carefully near the end of the baking time. The pastry is done when it has risen significantly around the edges and turned a beautiful golden brown color. The ricotta filling will be set but still maintain its creamy texture, while the chocolate chips will have melted into glossy puddles. Allow the squares to cool on the baking sheet for about 5 minutes before transferring to a wire rack.

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My grandmother taught me that the simplest recipes often create the most memorable treats. When I was young, she would transform leftover ingredients into delightful surprises that seemed magical to me. These ricotta squares remind me of her philosophy—that good cooking comes from resourcefulness and understanding flavors. Whenever I make these, the aroma of buttery pastry takes me back to her small kitchen, where she first showed me how to respect ingredients by using everything and wasting nothing.

Serving Suggestions

Arrange these golden squares on a white platter dusted with powdered sugar for an elegant presentation that belies their simple preparation. For a special brunch, serve slightly warm with fresh berries and a drizzle of honey. These squares pair beautifully with espresso or cappuccino, making them perfect for after-dinner gatherings. For a more substantial dessert, add a scoop of vanilla gelato alongside and a light sprinkle of crushed pistachios.

Tasty Variations

Transform these basic squares by adapting the filling to create different flavor profiles. Replace the chocolate chips with chopped dried cherries and a sprinkle of sliced almonds for a sophisticated cherry-almond version. For a citrus twist, mix lemon zest into the ricotta and top with blueberries instead of chocolate chips. During fall, try mixing cinnamon and a touch of maple syrup into the ricotta, then topping with chopped apples and walnuts for an autumn-inspired treat.

Simple Storage

These pastry squares are best enjoyed fresh from the oven while the pastry is at its flakiest and the chocolate is still slightly warm. However, leftover squares can be stored in an airtight container in the refrigerator for up to two days. To refresh them, place in a 300°F oven for 5-7 minutes to restore some crispness to the pastry. Avoid microwaving, as this will make the pastry soggy rather than crisp.

I've created countless desserts over my years of cooking, but these simple ricotta chocolate chip squares remain one of my favorites for both ease and impact. There's something truly magical about the transformation of just five ingredients into something so delicious. The combination of flaky pastry, creamy cheese, and melted chocolate satisfies on every level, yet requires almost no technical skill to create. This recipe taught me that sometimes the most impressive results come from the simplest approach—a lesson that applies both in the kitchen and beyond.

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Frequently Asked Questions

→ Can I use phyllo dough instead of puff pastry?

Puff pastry works best for this recipe as it creates the right texture. Phyllo would be too delicate and crispy rather than flaky.

→ Can I add other flavors to the ricotta?

Absolutely! Try mixing in orange zest, cinnamon, or a touch of vanilla extract to mimic traditional cannoli flavors.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat in a 300°F oven for 5 minutes to restore flakiness.

→ Can I use low-fat ricotta?

Yes, though full-fat ricotta provides the best flavor and texture. If using low-fat, drain it first if it seems watery.

→ Can I make these ahead of time?

These are best made fresh, but you can prepare all ingredients ahead of time and assemble just before baking for the best results.