Chocolate Ricotta Squares (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 sheet of puff pastry, defrosted
02 -
9 tablespoons (126g) of chocolate chips
03 -
9 tablespoons (135g) ricotta cheese
04 -
1 tablespoon raw or coarse sugar (or a tiny sprinkle per square)
→ For Egg Wash
05 -
1 whisked egg
# Instructions:
01 -
Leave frozen puff pastry out for half an hour, or speed it up by following the thawing tips on the package.
02 -
Heat your oven to 350°F (177°C). Roll out the pastry and slice it into 9 same-sized squares. Place them on a baking sheet covered with parchment paper.
03 -
Spoon about a tablespoon of ricotta in the center of every square. Spread it gently to form a small circle, keeping it away from the edges (leave 1-2cm around).
04 -
Use the egg wash to coat the edges of each square. Stay clear of the ricotta area.
05 -
Scatter around 1 tablespoon of chocolate chips on top of each square. Sprinkle on a little coarse sugar.
06 -
Pop them in the oven at 350°F (177°C) and bake for about 15 minutes, or until they’re golden and crisp.
# Notes:
01 -
These treats are inspired by the flavors of cannoli, but they’re a lot faster to whip up.
02 -
You won’t need a rolling pin, making this super easy.
03 -
They taste best warm when the chocolate is gooey.