Ingredients
- Ricotta cheese, whole milk: 30 ounces
- Powdered sugar: 1 1/2 cups
- Vanilla extract: 1 teaspoon
- Miniature chocolate chips: 1 cup
- Pre-made puff pastry sheets: 2 sheets
- Egg: 1 large
- Milk: 1 tablespoon
- Pistachios, chopped (for garnish): 1/4 cup
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, beat the ricotta cheese and powdered sugar until smooth and creamy. Stir in the vanilla extract and chocolate chips until evenly distributed.
- Step 3: Unfold puff pastry sheets on a lightly floured surface. Cut each sheet into 9 equal squares.
- Step 4: In a small bowl, whisk together the egg and milk to create an egg wash. Brush the edges of each puff pastry square with the egg wash.
- Step 5: Spoon a generous amount of the ricotta filling onto the center of half of the pastry squares. Top with the remaining pastry squares, pressing the edges to seal.
- Step 6: Brush the tops of the assembled squares with the remaining egg wash. Bake for 15-20 minutes, or until golden brown and puffed up. Let cool slightly on the baking sheet before transferring to a wire rack to cool completely. Sprinkle with chopped pistachios before serving.
Notes
- To prevent soggy squares, fill the pastry just before serving.
- Reheat cooled squares in a low oven (300°F) for a few minutes to restore their crispness.
- Dust the finished squares with extra powdered sugar for a sweeter presentation.
- For a richer flavor, use high-quality, full-fat ricotta cheese that has been well-drained.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American