Ricotta puff pastries with chocolate chips are super delicious puff pastries, very easy, quick to make, and with a creamy filling. I had a roll of puff pastry to use up, a bit of ricotta, and I thought of making simple but truly delicious sweets, perfect for preparing even for the Christmas and New Year’s holidays. With a nice tray of these, you’ll make a great impression, spending really little time and using practically 4 ingredients. Ricotta puff pastries will be a hit. Of course, they are not the classic Neapolitan sfogliatelle; these are made with a ready-made base and have a different filling, but they are still a real treat, and you will receive loads of compliments!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons, Christmas
Ingredients
- 10.5 oz ricotta (well-drained)
- 5 tbsp sugar
- 2 oz dark chocolate chips
- 1 egg
- 1 roll puff pastry (rectangular)
- to taste vanilla
- to taste powdered sugar
Steps
Ricotta puff pastries with chocolate chips are very simple and quick to prepare. First, unroll the puff pastry and, using a round cutter about 4 inches in diameter, cut out circles. Try to optimize the space to make as many as possible and limit the scraps. I got 8.
Place the puff pastry circles on a baking sheet lined with parchment paper, fold them in half to form half-moons, and brush the surface with beaten egg. Then bake them in a preheated oven at 392°F for 15/20 minutes.
In a bowl, place the ricotta (it must be well-drained; if you buy fresh, let it drain before using), sugar, and vanilla. Mix with a spatula until you have a smooth cream, then incorporate the dark chocolate chips. Transfer the filling to a piping bag with a star tip.
Take the puff pastries out of the oven and let them cool. Use a knife to carefully cut them in half and fill them with the ricotta and chocolate chip cream. If you don’t have a piping bag, you can fill them with a simple teaspoon.
Garnish the ricotta puff pastries with a sprinkle of powdered sugar.
Tips:
Ricotta puff pastries can be stored at room temperature for a few hours or in the fridge for a couple of days. To keep them perfectly crisp, you can prepare the puff pastry shells and the cream the day before and assemble the dessert the next day. If you want, you can enrich the ricotta cream with candied fruit. If you prefer a filling with more processed ricotta, pass it through a sieve or use electric beaters to mix everything.
More ricotta dessert recipes HERE
