Ingredients
- Ricotta cheese, whole milk: 30 ounces
- Powdered sugar: 1 1/2 cups
- Vanilla extract: 1 teaspoon
- Miniature chocolate chips: 1 cup
- Prepared puff pastry sheets: 2 sheets
- Egg, large: 1
- Milk: 1 tablespoon
- Pistachios, chopped: 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 until smooth. Add the powdered sugar and vanilla extract and beat until well combined. Gently fold in the miniature chocolate chips.
- Step 3: Unfold one sheet of puff pastry onto the prepared baking sheet. Spread the ricotta filling evenly over the pastry, leaving a 1/2-inch border around the edges.
- Step 4: Unfold the second sheet of puff pastry and carefully place it on top of the ricotta filling. Press the edges together to seal.
- Step 5: In a small bowl, whisk together the egg and milk to create an egg wash. Brush the egg wash evenly over the top of the puff pastry.
- Step 6: Bake for 25-30 minutes, or until the pastry is golden brown. Let cool completely before cutting into squares and garnishing with chopped pistachios.
Notes
- For the best texture, store leftover squares in an airtight container in the refrigerator and enjoy within 2 days.
- To revive slightly softened pastry, briefly recrisp individual squares in a toaster oven or under a broiler, watching carefully to prevent burning.
- A dusting of extra powdered sugar right before serving adds a touch of elegance and balances the richness of the filling.
- For easier cutting, use a serrated knife and wipe the blade clean between each slice to prevent the filling from smearing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American