Ricotta Chocolate Chip Pastry Squares Recipe

ByAmanda
Jump to Recipe· 4.7 from 18 reviews

If you love the cozy, flaky charm of puff pastry combined with a creamy, dreamy ricotta filling and melty chocolate chips, you’re in for a treat with this Ricotta Chocolate Chip Pastry Squares Recipe. It’s honestly one of those delightful snacks or breakfast treats that come together quickly but feel oh-so-fancy. Stick with me, and I’ll walk you through everything to nail these every single time – because trust me, once you taste these, they’ll become your go-to pastry fix.

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Why This Recipe Works

  • Simplicity Meets Elegance: With just a handful of ingredients, you get a bakery-worthy pastry that looks and tastes like it took hours.
  • Perfect Puff Pastry Technique: Cutting into squares without rolling means less fuss and guaranteed flakiness every time.
  • Balance of Flavors & Textures: The creamy ricotta contrasts with sweet chocolate chips and crunchy sugar topping, creating a well-rounded bite.
  • Quick Prep and Bake Time: This recipe fits snugly into busy mornings or last-minute sweet cravings, baking in just 15 minutes.
Ricotta Chocolate Chip Pastry Squares, easy puff pastry dessert, flaky pastry with ricotta filling, chocolate chip pastry treats, quick breakfast pastry - The image shows square-shaped pastries with golden brown, flaky layers on the outside. Each pastry has a slightly raised edge that forms a border around the center, which holds a soft white cream layer topped with a small handful of dark brown chocolate chips. The pastries rest on a baking paper that sits on a white marbled surface. The light reflects softly off the shiny, browned pastry surface, showing small crispy bits and a slight texture from the baking process. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic of the Ricotta Chocolate Chip Pastry Squares Recipe lies in its perfectly simple lineup of ingredients. Each plays a special part, and shopping for quality ricotta and good chocolate chips makes all the difference. I always recommend fresh, whole milk ricotta for its creamy texture—it holds up beautifully when baked, unlike more watery versions.

Ricotta Chocolate Chip Pastry Squares, easy puff pastry dessert, flaky pastry with ricotta filling, chocolate chip pastry treats, quick breakfast pastry - Flat lay of a sheet of thawed puff pastry with visible flaky layers, a small mound of creamy white ricotta cheese in a simple white ceramic bowl, a small white bowl filled with glossy dark chocolate chips, a few coarse golden turbinado sugar crystals scattered neatly near them, and one whole uncracked brown egg placed gently on the side, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Puff Pastry Sheet: This is your flaky base—thawed properly, it creates layers of crispiness without you having to roll or fuss.
  • Ricotta Cheese: Look for creamy, not grainy—whole milk ricotta adds the perfect rich, soft filling that won’t dry out.
  • Chocolate Chips: I love semi-sweet or dark chips, which melt just right and balance the mild ricotta.
  • Coarse Sugar (turbinado or Demerara): Sprinkling this on top adds a delightful crunch and a bit of sparkle—don’t skip it!
  • Egg Wash (one egg, whisked): This golden gloss is key to those picture-perfect, shiny edges that make the pastry shine.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This recipe is great as-is but also wonderfully flexible. I often like to customize the filling or toppings depending on what I have on hand or the season. Little changes can completely transform your Ricotta Chocolate Chip Pastry Squares Recipe into a new favorite twist.

  • Variation: You can swap in fresh lemon zest or orange zest mixed into the ricotta for a fresh citrus note—one of my favorite ways when I want a zesty lift.
  • Dietary Modifications: To make them dairy-free, try using a plant-based ricotta substitute and vegan chocolate chips—results still stay flaky and delicious.
  • Seasonal Twists: Add a sprinkle of cinnamon or nutmeg on top with the sugar for fall vibes, or top with chopped toasted nuts for extra texture.

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

Step 1: Thaw Your Puff Pastry Just Right

Start by letting your frozen puff pastry thaw on the counter for about 30 minutes. It should be soft enough to unroll without cracking but still cool and firm. If you’re short on time, follow the package’s quick thaw instructions—just be careful not to let it get too warm, or it will get sticky and harder to work with.

Step 2: Cut into Squares Without the Mess

Unroll the pastry onto a clean surface and use a pizza cutter or dough scraper to cut it into nine equal squares—no rolling pin needed! This keeps the layers intact and your work cleaner. Then transfer them carefully to a parchment-lined baking sheet. Pro tip: using a spatula helps move the squares without stretching the dough.

Step 3: Dollop the Ricotta Like a Pro

Place about a tablespoon of ricotta in the center of each square. Spread it gently into a small circle—keeping at least 1 to 2 centimeters from the edges. This space lets the puff pastry rise and get that beautiful golden crust without filling spilling over.

Step 4: Egg Wash and Chocolate Chips

Brush the egg wash over the exposed pastry edges (avoid the ricotta center to keep the texture just right). Then sprinkle around a tablespoon of chocolate chips on top of the cheese dollop. Finish by scattering a pinch of coarse sugar on each square—that extra crunch is worth it!

Step 5: Bake to Golden Perfection

Bake at 350°F (177°C) for about 15 minutes, or until the puff pastry is puffed and golden brown. You’ll know they’re ready when the edges are flaky and the sugar has crusted just right. Remove from the oven and let cool for a few minutes before enjoying.

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Pro Tips for Making Ricotta Chocolate Chip Pastry Squares Recipe

  • Use Cold Ingredients: Keep the ricotta chilled and the puff pastry just thawed but cool to get the best texture and prevent sogginess.
  • Don’t Overfill: Too much cheese makes the pastry soggy and makes for a messier bake—stick to about a tablespoon per square!
  • Watch Your Oven: Oven temps vary, so start checking at 12 minutes to avoid burning and achieve the perfect golden color.
  • Sugar Sprinkle Secret: The coarse sugar is key for that bakery-style crunch—don’t skip or substitute with regular granulated sugar.

How to Serve Ricotta Chocolate Chip Pastry Squares Recipe

Ricotta Chocolate Chip Pastry Squares, easy puff pastry dessert, flaky pastry with ricotta filling, chocolate chip pastry treats, quick breakfast pastry - The image shows several square-shaped puff pastries on white parchment paper, placed on a white marbled surface. Each pastry has three main layers: the base layer of flaky, golden-brown puff pastry with visible crispy edges; the middle layer of soft, white cream cheese filling spread thickly and unevenly in the center; and the top layer of scattered dark chocolate chips placed mostly on the cheese filling, adding a rich contrast in color and texture. The pastries appear warm and freshly baked, with a shiny, slightly glossy finish on the pastry edges. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love adding a light dusting of powdered sugar after baking for a beautiful finish and a hint of extra sweetness. Fresh berries or a small drizzle of honey also bring a lovely fresh contrast to the warm, flaky squares during breakfast or brunch.

Side Dishes

Pair these squares with a hot cup of coffee or tea and a side of fresh fruit salad for a balanced breakfast. I’ve also served them alongside scrambled eggs or a light green salad for a brunch that feels indulgent but never heavy.

Creative Ways to Present

For parties, I arrange mini versions on a tiered stand with edible flowers or mint leaves tucked in between for a gorgeous display. They also make charming gifts wrapped individually with parchment paper tied with kitchen twine—guaranteed to impress any sweet tooth!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (though they rarely last long in my house!), keep them covered at room temperature for up to 24 hours. For longer storage, I recommend placing them airtight in the fridge for up to 3 days—just know the puff pastry may lose a little crispness.

Freezing

These squares freeze quite well before baking. I like to prepare and freeze the assembled squares on a baking sheet, then transfer them to a freezer-safe container. When ready, bake from frozen—adding a few extra minutes to the baking time. Fresh-baked quality is surprisingly good!

Reheating

To refresh leftover squares, pop them into a 350°F (177°C) oven for 5–8 minutes to crisp the pastry again. Avoid microwaving, because that makes them soggy and less enjoyable. The oven method keeps them deliciously flaky.

FAQs

  1. Can I use store-bought ricotta for this recipe?

    Absolutely! Just choose a high-quality whole milk ricotta for the creamiest texture. Avoid watery or low-fat versions as they can make the filling soggy and less rich.

  2. Do I need to roll out the puff pastry sheet?

    No need at all! The puff pastry sheet comes pre-rolled and just needs to thaw before slicing into squares. Using a pizza cutter or dough cutter makes this step super easy and mess-free.

  3. Can I prepare these squares in advance?

    You can assemble them up to a day ahead and keep them covered in the fridge before baking. Alternatively, freeze them unbaked for longer storage and bake straight from the freezer when ready.

  4. What can I substitute for chocolate chips?

    Chopped chocolate bars or chunks work great, or even dried fruit like raisins or chopped apricots for a different twist. Just adjust quantity to your taste!

  5. How do I keep the pastry squares from getting soggy?

    Make sure to leave a small border around the ricotta so the pastry edges stay crisp. Also, avoid too much ricotta filling and always brush the edges with egg wash to create a barrier for moisture.

Final Thoughts

This Ricotta Chocolate Chip Pastry Squares Recipe has become one of my cherished quick-bake treats when I crave something a little special without the fuss. I love how it feels like a bakery indulgence but takes mere minutes and everyday ingredients to whip up. I promise, once you try these, you’ll find yourself making them for breakfast, snack time, or even an easy dessert. So go ahead, treat yourself or someone you love—these pastry squares bring that perfect sweet, flaky hug in every bite.

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Ricotta Chocolate Chip Pastry Squares Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 18 reviews
  • Author: Amanda
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 9 Pastry Squares
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-inspired
  • Diet: Vegetarian
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Description

Delight in these Ricotta Chocolate Chip Pastry Squares, a flaky and indulgent treat featuring creamy ricotta cheese and luscious chocolate chips nestled in buttery puff pastry. Perfect for breakfast, dessert, or a sweet snack.

Ingredients

Main Ingredients

  • 1 sheet puff pastry, thawed
  • 9 tablespoons (135g) ricotta cheese
  • 9 tablespoons (126g) chocolate chips
  • 1 tablespoon coarse/turbinado/demerara sugar

Egg Wash

  • 1 egg, whisked

Instructions

  1. Thaw Pastry: Set out your frozen puff pastry about 30 minutes prior to assembling the squares to allow it to thaw. Alternatively, follow the quick thaw instructions on the package if short on time.
  2. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius) to ensure it’s ready for baking.
  3. Cut Pastry: Unroll the thawed puff pastry sheet and cut it into 9 equal squares using a pizza cutter or dough cutter. There’s no need for a rolling pin.
  4. Arrange Pastry: Transfer the dough squares onto a parchment-lined baking sheet, spacing them slightly apart.
  5. Add Ricotta: Place about 1 tablespoon of ricotta cheese in the center of each square and spread it into a small even circle, keeping about 1 to 2 centimeters from the edges to avoid overflow.
  6. Apply Egg Wash: Brush the exposed edges of the puff pastry squares with the whisked egg wash, carefully avoiding the ricotta cheese center for a shiny, golden finish.
  7. Add Chocolate Chips and Sugar: Sprinkle approximately 1 tablespoon of chocolate chips atop the ricotta in each square, then lightly sprinkle all squares with coarse sugar for a crunchy topping.
  8. Bake Pastries: Bake in the preheated oven at 350F (177C) for about 15 minutes until the puff pastry is golden brown and flaky.

Notes

  • Allow the puff pastry to thaw completely for best results unless using the quick thaw method on the package.
  • You can substitute semi-sweet chocolate chips with dark or milk chocolate according to your preference.
  • If desired, dust the baked squares with powdered sugar before serving for extra sweetness.
  • These pastry squares are best enjoyed warm but can be stored in an airtight container for up to 2 days.
  • For a dairy-free variation, use a vegan ricotta substitute and dairy-free chocolate chips.

Nutrition

  • Serving Size: 1 square
  • Calories: 180 kcal
  • Sugar: 8 g
  • Sodium: 90 mg
  • Fat: 10 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 40 mg

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