Ricotta Chocolate Chip Squares (Printable Version)
Super quick, creamy ricotta, crisp puff pastry, and chocolate chips come together for these easy squares in 20 minutes flat.
# What You'll Need:
→ Main Ingredients
01 -
1 tablespoon turbinado, demerara, or coarse sugar (you can just use a pinch on each pastry)
02 -
9 tablespoons (126g) mini chocolate chips
03 -
9 tablespoons (135g) creamy ricotta cheese
04 -
1 thawed puff pastry sheet
→ For Egg Wash
05 -
1 egg, beaten up
# Steps to Follow:
01 -
Toss your sheet in the hot oven—let it cook for about 15 minutes. You want the color golden and the layers all puffed up.
02 -
Scatter a fat spoonful of chocolate chips right on top of each piece. Grab some sugar and dust a pinch on each before you bake.
03 -
Dip your brush in the beaten egg and swipe it around the exposed bits of dough. Don't bother the cheese.
04 -
Scoop about a tablespoon of ricotta into the middle of each square. Make a little circle out of it but stay a finger’s width from those edges.
05 -
Heat your oven to 350°F (177°C). Open up the pastry. Slice it into 9 even pieces. Move them carefully onto your parchment-covered pan.
06 -
Let your puff pastry sit out for half an hour so it softens up. Or check your box for the speedy directions.
# Additional Notes:
01 -
You’ll catch the vibe of cannoli—only a lot faster and easier
02 -
No need for a rolling pin, just unroll and cut
03 -
These are awesome straight from the oven when the chocolate’s still soft