Easy Ricotta Chocolate Chip Pastries (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 puff pastry sheet, thawed
02 -
9 tablespoons (135g) ricotta cheese
03 -
9 tablespoons (126g) chocolate chips
04 -
1 tablespoon coarse/turbinado/demerara sugar (or a pinch of sugar for each square)
→ For Egg Wash
05 -
1 egg, whisked
# Instructions:
01 -
Set out frozen puff pastry about 30 minutes before assembling, or follow quick thaw instructions on the package.
02 -
Preheat oven to 350°F (177°C). 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 about 1 tablespoon of ricotta cheese in the center of each square, spreading it in an even circle while staying 1-2cm away from 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 and a pinch of sugar.
06 -
Bake at 350°F (177°C) for approximately 15 minutes or until golden brown and flaky.
# Notes:
01 -
These squares are inspired by cannoli flavors but much quicker to make
02 -
No rolling pin required for this simple recipe
03 -
Best served warm while the chocolate chips are still melty