Ricotta Chocolate Chip Squares

Puff pastry squares filled with ricotta and dotted with chocolate chips are a sweet, buttery treat that comes together in no time. You bite in, the crispy, golden layers give way to a creamy cheese middle, and each chocolatey pocket is melty and rich. It's like a fuss-free take on cannoli, all made with just a handful of ingredients. Whenever you need a last-minute dessert or a fix for your sweet tooth, these little bites save the day.

I whipped these squares up during a lazy Sunday clean-out-the-fridge session when I spotted some leftover ricotta. What started off as a way to use odds and ends has turned into a must-make, especially since my family can’t get enough. Even my mother-in-law, who swears she can’t stand ricotta desserts, scarfed down several without hesitation.

Amazing Ingredients

• Puff pastry, frozen (one sheet): Pops up tall and flaky to make the perfect base—zero work needed
• Ricotta (9 tablespoons, or 135g): Makes a smooth, dreamy filling that goes great with the crunchy pastry
• Chocolate chips (9 tablespoons, or 126g): Give those little surprise bits of melted chocolate in each bite
• Coarse sugar (1 tablespoon, either turbinado or demerara): Sprinkled on top for that caramel-y crunch
• Egg (large, 1): Brushed on so your pastries turn out shiny and nicely browned

Pastry Magic

Baking Time:

Put those squares in your hot oven and bake for 15-18 minutes. Keep an eye on things in the final minutes—you're aiming for puffed-up edges and a deep golden brown look. The cheese will stay creamy, the chocolate will melt in, and everything will be set but not stiff. Let them chill on the pan for five minutes before moving them to a rack so they stay crisp.

Get Ready:

Pull the puff pastry out of your freezer about 30 minutes before you start. It should be soft enough to bend but still chilly—you want those layers to puff when baked. If you're hurrying, you can try the quick-thaw method from the package (usually means using the microwave). Now's a good moment to start heating your oven to 350°F (177°C) so it's good to go.

Fill 'Em Up:

Dollop a full tablespoon of ricotta right in the middle of every pastry square, then spread it into a circle but don’t go all the way to the edges—leave a 1-2cm gap. That border puffs up around the filling for a nice look. Let your ricotta come to temp so it’s easier to spread. You can mix in vanilla or some orange zest if you want extra flavor.

Finish Off:

Crack the egg into a bowl, beat it well, and brush it just on the exposed pastry bits (skip the cheese center) for a lovely browned shine. Sprinkle a good amount of chocolate chips over the ricotta on each square—some will melt in, others stay on top. Dust everybody with the coarse sugar for even more crunch on top.

Shape 'Em:

Lay out your now-thawed pastry on a floured board. Cut the sheet into nine even squares with a pizza cutter or knife—don’t bother with rolling pins. Space the squares out on a parchment-lined sheet so they don’t touch as they rise and expand in the oven.

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My grandma always believed that the best sweets come from simple beginnings. She was a pro at making magic out of the leftovers in her kitchen. That's exactly what these ricotta squares are all about—getting creative, using what's around, and letting great flavors speak for themselves. The smell of baking pastry always takes me back to her cozy kitchen, where waste was never an option and even the scraps had purpose.

Serving Ideas

Put these golden squares on a big plate and shake over a little powdered sugar for extra polish. They're super at brunch, especially when served just warm with some fresh berries and a drizzle of honey. Got an after-dinner crowd? Pair with espresso or coffee. Want to make it a full-on dessert? Add a scoop of vanilla gelato and a sprinkle of pistachios on the side.

Fun Twists

Switch things up by changing what's in the center. Try chopped dried cherries and sliced almonds in place of chocolate chips for a cherry-almond vibe. Mix some lemon zest into the ricotta, then use blueberries on top for a zingy change. In the fall, cinnamon and a bit of maple syrup in the ricotta, plus chopped apples and walnuts, give autumn pie feels.

Storing Made Easy

Eat these pastries soon after baking for ultimate flaky vibes and warm chocolate. Got leftovers? Keep them snug in a sealed container in the fridge up to 2 days. To bring the crunch back, pop them in a 300°F oven for about 5-7 minutes. Skip the microwave—otherwise, your pastry will go soft and soggy.

I’ve turned out all kinds of desserts over the years but these easy ricotta chocolate chip squares are always at the top of my list. With just five ingredients, you get layers of crisp, buttery pastry, soft cheese, and loads of chocolate—no fancy skills needed. It’s proof that sometimes the simplest things end up being the most special, inside and outside the kitchen.

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Recipe Questions & Answers

→ Can I use phyllo dough instead of puff pastry?

Puff pastry is your best bet here because it gets nice and flaky. Phyllo turns out much crispier and won't give you the same bite.

→ Can I add other flavors to the ricotta?

Go for it! Stir in some orange peel, a bit of cinnamon, or even a splash of vanilla for a classic twist.

→ How do I store leftovers?

Just pop leftovers into a sealed container and keep in the fridge for up to 2 days. Pop back in the oven at 300°F for 5 minutes to bring back the crunch.

→ Can I use low-fat ricotta?

Sure thing, but the full-fat kind tastes richer and gives better texture. If your low-fat ricotta is watery, drain it first.

→ Can I make these ahead of time?

They're tastiest fresh but feel free to get all your filling and pastry sorted in advance. Put them together and bake right before eating.