Ricotta Chocolate Chip Pastries (Print Version)
# Ingredients:
→ Pastry Base
01 -
1 sheet puff pastry, thawed
02 -
9 tablespoons (135g) ricotta cheese
03 -
9 tablespoons (126g) chocolate chips
04 -
1 tablespoon coarse sugar (turbinado, demerara) or a pinch for each square
→ Egg Wash
05 -
1 egg, whisked
# Instructions:
01 -
Take your frozen puff pastry out of the freezer about 30 minutes before you plan to start baking. If you're short on time, follow the quick-thaw instructions on the package. The pastry should be cold but pliable.
02 -
Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
03 -
Once thawed, unroll the puff pastry sheet onto a clean surface. Using a pizza cutter or sharp knife, cut it into 9 equal squares. No rolling pin needed! Transfer the squares to your parchment-lined baking sheet, spacing them a bit apart.
04 -
Place about 1 tablespoon of ricotta cheese in the center of each pastry square. Spread it out slightly into a small circle, making sure to leave a 1-2 cm border around the edges so the pastry can puff up.
05 -
Brush the exposed pastry borders with the whisked egg, being careful to avoid getting egg wash on the ricotta center. This will help the pastry achieve a beautiful golden color.
06 -
Sprinkle about 1 tablespoon of chocolate chips over the ricotta on each square. Then sprinkle each pastry with a pinch of coarse sugar or turbinado sugar to add sparkle and crunch.
07 -
Bake in your preheated oven for approximately 15 minutes, or until the pastries have puffed up and turned a beautiful golden brown color. The pastry should be flaky and the chocolate chips melted.
08 -
Allow the pastries to cool on the baking sheet for about 5 minutes before serving. They're delicious warm when the chocolate is still melty, but can also be enjoyed at room temperature.
# Notes:
01 -
These pastry squares are inspired by the flavors of cannoli, the classic Italian dessert.
02 -
For the best results, make sure your puff pastry is cold but pliable, not warm and sticky.
03 -
These are best enjoyed the day they're made, when the pastry is at its flakiest.