Two dusty church cookbooks, a chipped mixing bowl, and the smell of sugar caramelizing on the stove that’s where my baking memories live. I still picture a tiny counter, a patient mother, and a tin of chocolate chips that always seemed to disappear before dessert landed on the table.
I’m Maggie Hart by another name on these pages, a home cook who fell in love with simple, cozy dishes. I grew up in Louisville learning the kind of cooking that wraps around you like a warm blanket casseroles, slow-cooker dinners, skillet suppers, and the sweets that made Sunday feel like a holiday. My approach comes from real weeknights: recipes that don’t ask for fancy tools, that respect a busy schedule, and that keep everyone smiling at the table.
I test recipes in kitchens with homework on the counter and laundry in the next room. I like dessert that’s nostalgic and forgiving, and one thing I keep returning to is the way ricotta and chocolate play together. If you ever want a quick treat that tastes like care and remembers the best of home baking, these Ricotta Chocolate Chip Pastry Squares will do the trick. For more ricotta-sweet inspiration, try this almond ricotta cookie recipe I love: Delicious Almond Ricotta Chocolate Chip Cookies.
Table of Contents
Table of Contents
Why you’ll love this dish
There’s a comfort in small squares of pastry that bake up flaky, slightly glossy, and filled with soft ricotta and chocolate. Ricotta Chocolate Chip Pastry Squares give you that comfort without a lot of fuss. The ricotta lends a creamy, tender center that contrasts with the crisp layers of thawed puff pastry.
Chocolate chips add little pops of richness and nostalgia, the same way a jar of chocolate bits used to brighten a plain cookie sheet in my kitchen. These squares deliver a bakery feel with almost no special equipment. You thaw a sheet, cut it into pieces, spoon on a mild, custardy ricotta, and top with chips and a sprinkle of coarse sugar. The result looks deliberate and polished, yet you made it in minutes.
I recommend these Ricotta Chocolate Chip Pastry Squares for weekday celebrations, last-minute guests, or an afternoon tea. They travel well and reheat beautifully; a quick warm-up brings back the flaky layers and revives the melty pockets of chocolate. If you love ricotta in desserts, you’ll also enjoy the richness in this double chocolate ricotta cake post I wrote up earlier: 5 Irresistible Reasons to Love Double Chocolate Ricotta Cake. Each bite of these Ricotta Chocolate Chip Pastry Squares balances sweet, creamy, and buttery elements in a way that feels both special and familiar. I keep the prep simple so making them becomes something you do without ceremony a tiny pleasure to fold into a busy week.
How to prepare Ricotta Chocolate Chip Pastry Squares
These Ricotta Chocolate Chip Pastry Squares come together so quickly that they become a go-to when you want something pretty without fuss. Start by letting your puff pastry thaw until it is pliable but still cool; chilled pastry holds its layers better when you cut it. I use a pizza cutter to make nine even squares no rolling pin, no flouring, no drama. Spoon a tablespoon of ricotta into each square, keeping it away from the edges so the pastry can puff and brown around the filling. The egg wash gives those pastry edges a gorgeous sheen, and a dusting of coarse sugar adds a bakery-style crunch.
Baking at 350°F (177°C) for about 15 minutes yields golden, flaky pastries with a soft, slightly sweet center. Watch for the pastry to turn a deep, even golden color; that signals the right moment to pull them out. Let them cool a few minutes on the pan; the ricotta will set just enough to make serving neat, and the chocolate chips will be melty but not molten.
When I teach this method to friends, I emphasize the gentle spread of the ricotta and the careful brushing of the egg wash those little steps make the finished Ricotta Chocolate Chip Pastry Squares look store-bought. If you enjoy ricotta desserts, you might like this chocolate and ricotta cake variation I often reference: Chocolate and Ricotta Cake. Once you get the hang of the simple assembly, these Ricotta Chocolate Chip Pastry Squares will become a reliable, quick favorite.
Ingredients :
1 Puff Pastry Sheet, thawed, 9 Tablespoons (135g) Ricotta cheese, 9 Tablespoons (126g) Chocolate chips, 1 Tablespoon Coarse/turbinado/demerara sugar (or a pinch of sugar on each square), 1 egg, whisked
Directions :
Set out your frozen puff pastry about 30 minutes prior to assembling these squares. If you don’t have time to let it thaw out, follow the quick thaw instructions on the box., Preheat your oven to 350F/177C. Unroll the puff pastry and cut into 9 squares using a pizza cutter or dough cutter. No rolling pin required! Transfer the dough squares to a parchment-lined baking pan.
Place about 1 tablespoon of ricotta cheese in the center of each square, spreading it out in an even little circle, staying 1-2cm away from the edge of the square., Brush on the egg wash to the exposed pastry, avoiding the cheesey center., Sprinkle each square with approximately 1 Tablespoon of chocolate chips. Sprinkle all squares with sugar., Bake on a parchment-lined baking sheet at 350F/177C for approximately 15 minutes or until golden brown and perfectly flaky.
How to serve this dish
Serve these Ricotta Chocolate Chip Pastry Squares warm for the most comforting experience. A slight dusting of powdered sugar feels lovely, but they shine on their own, edged in crispness and filled with creamy ricotta and melty chips. For breakfast or brunch, place them beside a pot of strong coffee and a bowl of fruit. For dessert, offer them with a dollop of whipped cream or a scoop of vanilla ice cream to contrast the delicate pastry. On a casual afternoon, I arrange a few on a small platter and let people help themselves they’re the sort of treat that invites conversation and seconds.
When plating, think small and generous: one square alongside fresh berries looks inviting. If you’re preparing a tray for guests, keep the baking sheet warm in the oven for a few minutes before serving so the centers stay soft. These Ricotta Chocolate Chip Pastry Squares also pair well with a glass of milk for kids or a rich hot chocolate for colder evenings. If you need a slightly more elevated presentation, a drizzle of honey or a thin ribbon of chocolate sauce complements the ricotta without overpowering the delicate pastry.
How to keep leftovers
Leftovers of Ricotta Chocolate Chip Pastry Squares keep surprisingly well if you store them properly. Let them cool completely on the baking sheet, then place them in an airtight container with a sheet of parchment between layers to protect the flaky surfaces. Stored in the refrigerator, they last up to three days; the ricotta keeps the centers creamy while the pastry slowly softens. For best texture, reheat in a 325°F oven for 5–7 minutes or in a toaster oven until the pastry flakes revive and the chocolate melts slightly. Avoid microwaving if you can it tends to make the pastry soggy.
If you want to freeze them, wrap each square in foil or plastic wrap once completely cooled, then place in a freezer-safe bag. Freeze for up to one month. To enjoy frozen Ricotta Chocolate Chip Pastry Squares, thaw in the refrigerator overnight and warm them in a preheated oven to restore crispness. These squares travel well in a picnic box for a short time at room temperature, but if you expect a long stint outdoors, keep them chilled until just before serving to preserve the ricotta’s texture.
Helpful tips
A few small habits make a big difference when you bake Ricotta Chocolate Chip Pastry Squares. First, keep the ricotta relatively dry if your ricotta seems very wet, press it gently in a fine sieve or line a bowl with paper towel to drain a bit. Too much moisture will make the pastry soggy. Second, don’t skip the egg wash; it gives the pastry color and a glossy finish that makes a homemade treat look professional. Third, use coarse sugar for that pleasant crunch on top it’s an inexpensive detail that elevates the bite.
If your puff pastry softens too much while you work, pop the tray into the fridge for a few minutes to firm it up. When cutting squares, use a sharp pizza cutter to avoid dragging or compressing the layers. Keep the ricotta filling about a tablespoon each and stay a centimeter or two away from the edges so the pastry seals around it. Finally, watch the oven during the last few minutes: ovens vary, and the difference between golden and overdone can be just a minute.
Easy twists you can try
These Ricotta Chocolate Chip Pastry Squares welcome small changes without losing their homey character. Swap mini chocolate chips for chopped dark chocolate if you like richer pockets of cocoa. Add a teaspoon of orange zest to the ricotta for a bright citrus note, or stir in a tablespoon of honey for a gentler sweetness. For a nutty variation, sprinkle finely chopped toasted almonds on top after the egg wash and before baking.
You can also borrow flavors from other ricotta desserts a pinch of instant espresso in the ricotta echoes the profile of a chocolate-espresso ricotta cake I enjoy: Chocolate Espresso Ricotta Cake. For a fruit-forward version, fold a tablespoon of jam or a few small berries into each ricotta dollop before topping with chips. No matter which twist you try, these Ricotta Chocolate Chip Pastry Squares adapt well and stay quick to assemble.
Frequently asked questions
Q: Can I make these with homemade puff pastry?
A: Yes if you have time and the patience, homemade puff pastry adds extra layers and flavor. Keep in mind that homemade dough can be more sensitive to handling, so work with it chilled and give it brief rests in the fridge. Whether store-bought or homemade, the assembly and bake time for Ricotta Chocolate Chip Pastry Squares remain close to the recipe’s directions.
Q: What ricotta should I use for the best texture?
A: Choose whole-milk ricotta for a creamier, richer filling. If your ricotta feels very wet, drain it briefly in a fine sieve or line the bowl with a paper towel to remove excess moisture. The ricotta should be loose but not watery so the pastry stays flaky and the center sets just right.
Q: Can I make these ahead for a party?
A: You can assemble the squares up to a few hours ahead and keep them refrigerated on the baking sheet, covered lightly with plastic wrap. Bake them about 20 minutes before you want to serve so they come out warm and flaky. Alternatively, bake them fully and reheat briefly in a moderate oven to refresh the pastry before serving. Ricotta Chocolate Chip Pastry Squares reward a short oven revival to bring back crispness and melt the chocolate again.
Conclusion
If you want a quick, comforting treat that looks like it took more time than it did, these Ricotta Chocolate Chip Pastry Squares are a small miracle from a thawed sheet of pastry and a scoop of ricotta. They feel nostalgic and modern at once, and they fit into busy weeknights and gentle weekend afternoons alike. For another take on this idea and a lovely reference, check out this recipe for Ricotta Chocolate Chip Pastry Squares – Pretty. Simple. Sweet.: Ricotta Chocolate Chip Pastry Squares – Pretty. Simple. Sweet.
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Ricotta Chocolate Chip Pastry Squares
- Total Time: 45 minutes
- Yield: 9 servings
- Diet: Vegetarian
Description
Quick and flaky pastry squares filled with creamy ricotta and chocolate chips, perfect for any occasion.
Ingredients
- 1 Puff Pastry Sheet, thawed
- 9 Tablespoons (135g) Ricotta cheese
- 9 Tablespoons (126g) Chocolate chips
- 1 Tablespoon Coarse/turbinado/demerara sugar
- 1 egg, whisked
Instructions
- Set out your frozen puff pastry about 30 minutes prior to assembling.
- Preheat your oven to 350°F (177°C).
- Unroll the puff pastry and cut into 9 squares using a pizza cutter.
- Transfer the dough squares to a parchment-lined baking pan.
- Place about 1 tablespoon of ricotta cheese in the center of each square, spreading it out and staying 1-2 cm away from the edge.
- Brush the exposed pastry with the egg wash.
- Sprinkle each square with approximately 1 tablespoon of chocolate chips and sugar.
- Bake for about 15 minutes or until golden brown and flaky.
Notes
For best texture, store leftovers in an airtight container. Reheat in a preheated oven for optimal results.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian