Chocolate Chip Puff Squares (Print Version)
# Ingredients:
→ Pastry Crust
01 -
1 sheet of puff pastry, defrosted
02 -
9 tablespoons (135g) ricotta cheese, creamy and smooth
03 -
9 tablespoons (126g) chocolate chips, semi-sweet or dark
04 -
1 tablespoon coarse sugar (e.g., turbinado or demerara) or a little pinch per square
→ Egg Coating
05 -
1 egg, beaten until mixed
# Instructions:
01 -
Pull the puff pastry out of the freezer about half an hour before baking. If you're in a hurry, look for fast-thaw guidelines on the package. Keep it cool and not too soft.
02 -
Get your oven going at 350°F (177°C). Put a piece of parchment paper on a baking tray so nothing sticks and cleanup is easier.
03 -
Spread the defrosted pastry flat on a clean countertop. Slice it into 9 equal squares using a sharp knife or pizza cutter—no need to roll it out. Space them out a little on your paper-lined tray.
04 -
Put roughly a tablespoon of ricotta in the center of each square. Lightly flatten it into a round shape, leaving about 1–2 cm around the edges so the pastry can puff up properly.
05 -
Use a pastry brush to lightly coat the edges of each pastry square with the whisked egg, steering clear of the ricotta middle. This'll make the edges turn a lovely golden brown.
06 -
Sprinkle a tablespoon of chocolate chips onto the ricotta in the center of each square. Add a tiny bit of coarse sugar on each one for extra crunch and sparkle.
07 -
Place the tray in your preheated oven and bake for about 15 minutes. The pastries should puff up and turn golden brown. The chips will melt too.
08 -
Cool the freshly baked pastries on the tray for about 5 minutes. Serve them warm for gooey chocolate, or wait until they're room temperature if you'd like.
# Notes:
01 -
These treats are inspired by cannoli, the famous Italian dessert.
02 -
Keep the puff pastry chilly but soft enough to work with—not warm or sticky.
03 -
For the flakiest results, enjoy them same day while fresh out of the oven.