Ricotta Chocolate Chip Pastry Squares Recipe

If you’re craving a quick, utterly delicious treat that feels like a hug straight from your oven, you’ve got to try my Ricotta Chocolate Chip Pastry Squares Recipe. These little squares combine the creamy richness of ricotta with melty chocolate chips tucked inside flaky puff pastry — and I promise, they’re fan-freaking-tastic. Seriously, once you try making these, you’ll be wondering where they’ve been all your life. Keep reading because I’m sharing all my best tips so you can bake them to perfect golden, flaky goodness every time!

this …

Ingredients & Why They Work

Let’s break down the ingredients that make this Ricotta Chocolate Chip Pastry Squares Recipe a winner. These simple components work together beautifully, and it’s worth choosing the best quality puff pastry and cheese for the tastiest results. Here are some quick shopping tips that’ll help you nail the flavors and textures every time.

• Puff Pastry Sheet: Look for high-quality, all-butter puff pastry for that rich buttery flavor and perfectly flaky layers. Keep it cold until you’re ready to use.
• Ricotta Cheese: Use full-fat ricotta for the creamiest texture; it’s what makes the filling so dreamy and slightly tangy.
• Chocolate Chips: Semi-sweet or dark chocolate chips work best for a nice balance of sweetness without overpowering the ricotta.
• Coarse Sugar: Turbinado, demerara, or coarse sugar adds a crunch and sparkle on top — don’t skip this step!
• Egg: For the egg wash, make sure it’s freshly beaten to give the pastry a glossy golden finish.

Tweak to Your Taste

I love that this Ricotta Chocolate Chip Pastry Squares Recipe is so flexible! Over the years, I’ve found that a few simple tweaks can really make it your own — and I encourage you to experiment with flavors or textures that you enjoy.

• Add Citrus Zest: I sometimes sprinkle a bit of orange or lemon zest into the ricotta for a fresh, bright note — it’s a simple way to elevate the flavor.
• Use Different Chocolates: Dark chocolate lovers can swap in chunks or bittersweet chocolate; white chocolate also works if you prefer a sweeter bite.
• Make it Savory: For a savory twist, try swapping the chocolate chips for sun-dried tomatoes and fresh herbs—yes, I’ve done this and it’s delicious!

Step-by-Step: How I Make Ricotta Chocolate Chip Pastry Squares Recipe

Step 1: Thaw Your Puff Pastry Properly

First things first, set your frozen puff pastry out on the counter for about 30 minutes. You want it soft enough to unroll without cracking but still cool and firm. If you’re in a rush, follow the package’s quick thaw instructions, but keep in mind too much warmth can make it sticky or tough to work with.

Step 2: Preheat Oven and Cut the Squares

Heat your oven to 350°F (177°C). Then unroll that beautiful sheet of puff pastry on a clean surface. Using a pizza cutter or dough cutter, slice it neatly into 9 equal squares — no rolling pin necessary here, and that’s part of the charm. Transfer these squares to a baking sheet lined with parchment paper, giving each a little breathing room.

Step 3: Add Ricotta and Egg Wash

Drop about a tablespoon of ricotta cheese right in the center of each square. Spread it gently into a small circle, leaving about 1-2 centimeters of space around the edge—that way, your filling won’t leak over while baking. Next, brush the egg wash on the exposed edges of the pastry, but avoid the ricotta to keep it creamy and intact.

Step 4: Chocolate Chips and Sugar Topping

Now for the best part! Sprinkle approximately a tablespoon of chocolate chips evenly onto the ricotta on each square—don’t be shy here. Then, dust the entire batch lightly with coarse sugar for that crackling sweetness and pretty sparkle after baking.

Step 5: Bake to Golden Perfection

Pop your tray into the preheated oven. Bake at 350°F (177°C) for about 15 minutes, or until the puff pastry turns a gorgeous golden brown and flakes beautifully when you peek inside. Keep an eye during the last few minutes—you want perfectly flaky, not burnt, and gooey chocolate peeking out. Let them cool slightly before devouring (if you can resist!).

How to Serve Ricotta Chocolate Chip Pastry Squares Recipe

Garnishes

I usually keep the toppings simple since these squares have such rich flavors already. A dusting of powdered sugar or a light drizzle of honey works beautifully, especially if you’re serving them for brunch. Sometimes, I add a few fresh berries on the side for a pop of color and freshness.

Side Dishes

These squares are lovely on their own but pair wonderfully with a strong cup of coffee or a frothy cappuccino—my go-to pairing. If you’re serving them as part of a spread, some fresh fruit salad or a creamy yogurt parfait on the side complements the richness perfectly.

Creative Ways to Present

For parties or special breakfasts, I like to arrange the pastry squares on a pretty platter dusted with cocoa powder or cinnamon, with fresh mint leaves scattered around for a touch of green. Sometimes I place them in little muffin liners to make them feel extra festive and easy to grab.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which I hope you do!), store them in an airtight container at room temperature for up to 2 days. The pastry stays flaky, and the chocolate remains delightfully melty. If your kitchen is warm, refrigerate but bring back to room temp before serving for best texture.

Freezing

I’ve frozen these squares successfully before baking. Arrange them on a baking tray lined with parchment and freeze until solid, then transfer to a freezer-safe bag. When you want them, bake straight from frozen—just add a few extra minutes to the baking time and watch closely.

Reheating

To warm leftover squares, I pop them in a 325°F oven for about 5-7 minutes—this revives the crispiness of the puff pastry without drying out the ricotta. Microwave reheating tends to make the pastry soggy, so the oven is definitely the way to go.

FAQs

Final Thoughts

This Ricotta Chocolate Chip Pastry Squares Recipe holds a little spot in my heart because it’s the kind of bake that effortlessly impresses. Whether it’s a quick afternoon pick-me-up or a simple brunch addition, it’s straightforward yet feels special—and that means a lot to me. I hope you’ll enjoy making and sharing these flaky, creamy, chocolatey squares as much as I do. Trust me, once you make them, they’ll become one of your go-to easy treats, so give ’em a try and watch them disappear fast!

Print