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These crispy treats packed with creamy ricotta and chunks of chocolate turn out so easy and tasty, folks will swear you worked all day—even though it takes barely any effort or skill to whip them together!
I whipped up these squares last minute when a few pals showed up out of nowhere. As soon as they took a bite of the gooey chocolate, creamy filling, and golden pastry, folks wouldn’t leave without the directions—even before they finished eating!
Irresistible Ingredients
- Egg wash: Beat up an egg, brush it on the pastry edges so they get shiny and golden, and to help keep them sealed
- Chocolate chips: Tossed on for melty, chocolatey bites in every square
- Coarse sugar: A sprinkle over the top for caramel-like crispiness and sparkle
- Ricotta cheese: Brings that thick, tangy, creamy punch to balance out all the sweetness
- Puff Pastry Sheet: Defrosted and used as your base for those classic layers and loud crunch
Simple Steps to Make It
- Bake it all up:
- Slide the sheet of pastries into your hot oven. Let these bake about 15 minutes. You’ll know they’re done when the pastry goes deep golden and really puffs at the edge and chocolate glistens.
- Toss on chocolate and sugar:
- Take a spoon of your chocolate chips. Scatter them right on top of the ricotta. Add a tiny sprinkle of crunchy sugar for some sparkle and bite.
- Paint with egg wash:
- Crack and whisk an egg until smooth. Brush the egg along the pastry’s edge—skip the cheesy part. This makes those edges glossy and keeps ‘em closed.
- Spoon on ricotta:
- Use about a tablespoon of creamy ricotta for the middle each square. Spread it gently but leave a border, about a finger’s width, so the filling doesn’t spill out.
- Slice your dough:
- Unroll that thawed dough and cut out 9 squares with a knife or pizza cutter. Forget rolling it out—just use what you’ve got. Lay the pieces on your lined pan leaving a little space in between.
- Get your pastry ready:
- If it’s frozen, take out the dough about half an hour beforehand. Oven on to 350F/177C so it’s hot when you need it. Ignore thawing worries—read the box for a quick fix if you forget.
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The combo of chocolate and ricotta here kinda takes me straight back to cannoli—only way easier. My kid actually asks for these as a birthday breakfast. She loves helping me shape them too, which turns it into a little family project.
Picking Great Ingredients
Good ricotta changes everything. Check for thick, rich whole milk stuff and skip any that’s watery. Too wet? No biggie—just drain in a lined sieve for a half hour. Grab mini chocolate chips or chop up a chocolate bar so you get nice even bits all over for a fancier touch.
Prep in Advance
Get everything set up the night before if you want—just stop after adding the sugar and chocolate chips. Cover with cling wrap and stash in the fridge. Bake straight from cold and tack on an extra minute or two when you preheat your oven.
Fun Mix-Ins
This chocolate and ricotta blend is awesome on its own, but you can get creative. Try stirring in some citrus zest for a fresh kick. Fresh berries or a dollop of jam give you fruit vibes. If you want to go all-out, drizzle icing sugar glaze or do a quick chocolate drizzle once they cool.
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With barely any prep and a handful of things from your kitchen, you’ll pull off bakery-style treats without ever leaving home.
Frequently Asked Questions
- → Can I make these pastry squares ahead of time?
For sure! Get them ready on your tray and stash in the fridge (covered) for up to one day. You’ll just need to bake them a couple minutes longer if they’re chilled.
- → Can I substitute the ricotta cheese?
You bet! Try cream cheese, mascarpone, or drained cottage cheese. They’ll all change up the taste a bit but still work great.
- → What type of chocolate chips work best?
Semi-sweet’s a fave, but go for milk, dark, or white chocolate chips if you want. The mini ones spread out better in each bite.
- → How should I store leftover pastry squares?
Keep extras in something airtight on the counter for a couple days, or stash them in the fridge for 3 or 4 days. To get them crispy again, warm in the oven at 300°F for 5 minutes.
- → Can I add other flavors to these pastry squares?
Of course! Stir lemon zest or orange zest into the cheese, shake on a little cinnamon, add some vanilla, or swap in nuts or dried fruit instead of some chips.
- → Can I use homemade puff pastry instead of store-bought?
Sure thing! Just roll it out so it’s about 1/4 inch thick. Cut into squares the same way and move on with the steps as usual.