Chocolate Chip Pastry Squares (Print Version)
# Ingredients:
→ Pastry
01 -
1 sheet of puff pastry, defrosted
→ Filling
02 -
9 tablespoons (135g) ricotta cheese
03 -
9 tablespoons (126g) chocolate chips
04 -
1 tablespoon raw sugar, such as turbinado or demerara
→ Egg Wash
05 -
1 beaten egg
# Instructions:
01 -
Leave the puff pastry at room temperature for about half an hour before you start. If you’re in a rush, try the quick-thaw directions on the package.
02 -
Heat oven to 350°F (177°C). Roll out the pastry and slice it into 9 squares of equal size with a knife or pizza cutter. Lay them on a baking sheet lined with parchment.
03 -
Spoon about one tablespoon of ricotta into the center of each square. Smooth it out, keeping about a 1-2 cm gap around the edges.
04 -
Paint the edges of the pastry with the egg wash, steering clear of the cheese in the middle.
05 -
Scatter a tablespoon of chocolate chips onto the ricotta of each square. Sprinkle the tops with sugar to finish.
06 -
Pop them in the oven for roughly 15 minutes at 350°F (177°C), until they’re flaky and golden.
# Notes:
01 -
You don’t need a rolling pin, making these super simple to whip up.